Recipe: Cookie Press / Spritz Cookies Recipe Collection (26)

26 Cookie Press Recipes

Peanut Butter Cookies

1 cup sugar
1 cup peanut butter
1 egg

Mix together well. Pack dough into cookie press - bake 350 for about
8- 10 minutes

Almond Creme Spritz Cookies

1 cup butter, softened
1 3oz package cream cheese, softened
1/2 cup sugar
1/2 tsp almond extract
1/4 tsp vanilla
2 cups all-purpose flour
Finely chopped almonds

Beat butter and cream cheese in a large mixing bowl until well combined. Add sugar, almond extract and vanilla; beat til combined. Beat in flour. Cover and chill dough for 30 minutes or until easily worked but not too stiff. Pack dough into cookie press. Force dough through press onto ungreased cookie sheets. Sprinkle with almonds. Bake in 375 oven for 8- 10 minutes or until edges of cookies are firm but not brown. Remove and cool on wire racks.
Makes about 60.

Brown Sugar Spritz Cookies

1 cup butter
1/2 cup packed brown sugar
1 tsp baking powder
1 egg
1/2 tsp finely shredded lemon peel
1/2 tsp vanilla
2-2/3 cups all-purpose flour

Beat butter in a large mixing bowl med. speed for 30 seconds. Add brown sugar and baking powder and beat well. Add egg, lemon peel and vanilla. Beat until well combined. Stir in flour with wooden spoon. Do not chill dough. Pack dough into cookie press and force through onto ungreased cookie sheets. Bake at 375 for 9- 10 minutes or till edges of cookies are firm but not brown. Remove and cool on wire racks.
Makes 70- 80

Lemon-Cheese Pressed Cookies

1 cup butter or margarine, softened
1 pkg 3oz cream cheese, softened
1 cup sugar
1 egg
1 tsp Grated lemon peel
1 Tbsp Lemon juice
2 1/2 cup flour
1 tsp Baking powder

Cream butter, cheese and sugar until fluffy. Blend in remaining ingredients. Cover, chill for 1 hour. Heat oven to 375. Fill cookie press with 1/4 of dough at a time; form desired shapes on ungreased cookie sheets. Bake 8- 10 minutes or until light brown on edges.
About 5 dozen 2-inch cookies.

Cheese Straws

1 lb. extra sharp cheese
2 scant cups self-rising flour
2 slicks of oleo or butter
Dash cayenne pepper

Grate cheese and mix in other ingredients. Put through star of cookie press. Bake on cookie sheet at 350 until golden brown. The self-rising flour is the "secret ingredient." Should be stored in an airtight container.

Orange Spritz Cookies

1-cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 Tbsp. orange juice
1 egg
1 tsp orange zest
2 1/2 cups sifted flour
dash of salt
1/4 tsp baking soda

Cream butter and gradually add sugars and beat until light. Add orange juice and mix well. Add egg and orange zest. Sift flour, salt and baking soda together and add to the creamed mixture gradually. Fill cookie press and form the cookies on an ungreased cookie sheets. Bake at 350 for 10- 15 minutes.
Yield: 72 cookies

Caramel Spritz Cookies

1 cup shortening
3/4 cup dark brown sugar
3/4 cup granulated sugar
2 eggs
2 tsp vanilla
3 1/2 cups sifted flour
1 tsp. salt
1/2 tsp. baking soda

Cream shortening and gradually add both sugars. Add eggs and vanilla. Sift flour, salt and baking soda and mix gradually with the creamed mixture. Fill press and form onto ungreased cookie stone. Bake 350 for 10- 15 minutes.
Yield: 70 cookies

Peanut Butter Spritz Cookies

1/2 cup shortening
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/3 cup peanut butter
1-1/4 cups sifted flour
1/2 tsp baking soda
1 Tbs hot water

Cream shortening, gradually add sugars and beat until light. Add egg then peanut butter and hot water. Sift flour and soda together and gradually add dry ingredients to the creamed mixture. Fill press and form cookies on ungreased cookie stone. Bake 375 for 10- 15 minutes.
Yield: 60 cookies

Jello Cookies

Cream together:
1 1/2 cups butter
1 cup sugar
1 egg
3 oz. Pkg. jello (any flavor)

Add:
4 cups flour
1 tsp. baking powder

Bake at 350 for 8-10 minutes.

Buttery Spritz Cookies

1 1/4 cups sugar
1 cup butter flavored Crisco
2 eggs
1/4 cup light corn syrup
1 tsp. vanilla
1 tsp. almond extract
3 cups flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Heat oven to 375. Beat sugar and shortening until light and fluffy. Add eggs, syrup, vanilla, and almond extracts. Beat well until fluffy. Combine flour with remaining dry ingredients and gradually add to first mixture. Mix well. Fill press with dough and press out 2 inches apart onto cold ungreased cookie sheets. Decorated as desired. Bake 7-9 minutes or until bottoms are golden. Cool 2 minutes on baking sheets before removing to wire rack to cool completely.
Yield: 7- 8 dozen cookies

Spritz Snowflakes

1 cup butter
3 oz cream cheese
1 cup sugar
1 egg yolk plus 1 tsp egg yolk
1 tsp vanilla
1 tsp grated orange rind
2 1/2 cup sifted flour
1/2 tsp salt
1/4 tsp cinnamon

Mix together and squeeze onto cookie sheet. Bake at 325 for10- 15 minutes. Watch closely and remove from oven just as they begin to brown.

Merry Spritz Cookies

1 Foil-wrapped bar (NESTLE Premier White baking bar - 2oz.)
3/4 cup butter, softened
1/2 cup sugar
1/2 tsp salt
1 egg
2 tsp vanilla
2 1/2 cup all-purpose flour
1 pkg NESTLE Toll House semi-sweet chocolate Rainbow Morsels (9oz)

Preheat oven to 350. In small saucepan over low heat, melt White baking bar; set aside. In large mixing bowl beat butter, sugar and salt until creamy. Blend in egg and vanilla. Blend in melted baking bar. Gradually beat in flour. Place dough in press with desired shape, press onto ungreased cookie sheets and decorate with Rainbow Morsels. Bake 7- 9 minutes until set. Let stand 1 minute. Remove from cookie sheets and cool completely.
Makes about 6 doz.

Vanilla Spritz Cookies

1 cup butter
3/4 cup sugar
1 large egg yolk
1 tsp vanilla
2 cups all-purpose flour
red candied cherries, each cut in half for garnish

Preheat oven to 375. In large bowl on med. speed beat butter with sugar until creamy. Beat in egg yolk and vanilla until blended. On low speed beat in flour just until blended. Select desired shapes and place cherry half on cookie. Bake 12- 14 minutes, until lightly browned around the edges. Cool on stone or pan 3 minutes before removing to cooling racks. Makes about 4 1/2 dozen

Basic Spritz Cookies

2 1/2 cups sifted flour
1/8 tsp salt
1 cup butter
1 tsp vanilla
1/2 cup sugar
2 egg yolks

Cream butter until softened. Add sugar gradually. Thoroughly beat in egg yolks. Blend in dry ingredients. Bake at 350* for 12- 15 minutes or until golden yellow.
Makes about 5 dozen

Chocolate-Raspberry Spritz Cookies

1 1/2 Foil-wrapped bars NESTLE unsweetened chocolate baking bars (3oz)
3/4 cup butter, softened
1 cup sugar
1/2 tsp salt
1 egg
1/2 cup Raspberry preserves
1 tsp vanilla
3 cup flour
1 pkg NESTLE Toll House semi-sweet chocolate Rainbow Morsels (9oz)

Preheat oven to 350F. In a small sauce pan over low heat, melt baking bars, set aside. In a large mixing bowl beat butter, sugar and salt until creamy. Blend in egg, preserves and vanilla. Blend in melted chocolate. Gradually beat in flour. Fill press. Press dough onto ungreased cookie sheets; decorate with Rainbow morsels. Bake 8-10 minutes.
Makes 8 dozen

Double Peanut Spritz Cookies

1/2 cup flour
1/2 cup whole wheat flour
1/4 tsp baking soda
1/2 cup peanut butter
1/4 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
2 squares (2oz) semisweet chocolate
2 tsp shortening
1/2 cup roasted peanuts

In a small mixing bowl combine flours and soda. Set aside. Beat peanut butter and butter in a large mixing bowl on med. speed for 30 seconds. Add sugars and beat till fluffy. Add egg and beat well. Gradually add flour mixture. Do not chill dough. Press dough on ungreased cookie sheet. Bake at 400 for 5- 7 minutes. Remove and cool completely. Melt the chocolate and shortening in a small heavy saucepan over low heat, stirring often. Dip half of each cookie into melted chocolate, then into peanuts. Let stand on wire racks until chocolate sets. Makes 48.

Gingerbread Spritz Cookies

2 3/4 cups flour
3/4 tsp baking powder
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1 c butter
1/4 cup molasses
1/4 cup packed brown sugar
1 egg
1 tsp vanilla

Combine flour, baking powder, nutmeg, cinnamon, cloves, and ginger in large bowl. Set aside. With mixer on med. speed beat butter. Add molasses and brown sugar until combined. Add egg and vanilla; beat well. Gradually stir in flour mixture. Do not chill dough. Press onto ungreased cookie stone. Bake 400 for 6- 8 minutes. Remove and cool completely. Makes 48.

Richest Spritz Cookies

1 1/4 cups powdered sugar
1 cup butter, softened
1 egg
1 tsp vanilla
1/2 tsp Almond extract (opt)
2 1/2 cups all-purpose flour
1/2 tsp. Salt Food color (opt)

Preheat oven 400F. Cream powdered sugar and butter in large bowlon medium speed. Beat in egg yolks, vanilla and almond extracts. Combine flour and salt. Add to butter mixture; mix well. Tint dough with food color. Place dough in press with desired plate and press onto ungreased cookie sheet about 2" apart. Decorate as desired. Bake 6- 8 minutes or until slightly browned around edges. Remove to wire racks to cool.
Yield about 6 1/2 doz.

Gingerbread Spritz Cookies #2

2 cups all purpose flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp cloves
1/2 cup butter
1/2 cup granulated sugar
1 egg yolk
1/3 cup molasses

Sift together flour, cinnamon, ginger and cloves. Cream together butter and sugar. Add egg yolk and molasses and beat well. Blend in dry ingredients gradually; mix thoroughly. Press a small amount of dough through cookie press onto ungreased cookie sheets. Bake in preheated oven at 400 for 6- 8 minutes. Cool completely. Frost and decorate as desired. Yield 4 doz.

Peanut Butter Spritz Sandwich Cookies

1 pkg DUNCAN HINES Peanut Butter Cookie Mix
1 egg
3 Milk chocolate bars

Preheat oven to 375F. Combine cookie mix, contents of peanut butter packet from Mix and egg in large bowl. Stir until thoroughly blended. Fill cookie press with dough. Press desired shapes about 2" apart onto ungreased baking sheets. Bake at 375 for 7- 9 minutes or until set but not browned. Cool 1 minute on baking sheets. Cut each milk chocolate bar into 12 sections by following division marks on bars. To assemble, carefully remove one cookie from baking sheet. Place One chocolate section on bottom of warm cookie: top with second. Press together to make sandwich. Repeat with remaining cookies. Place sandwich cookies on cooling racks until chocolate is set. Store in airtight container.
Yield 2 1/2 to 3 dozen
Tip: for best results use cookie press plates that give solid shapes.

Espresso Spritz Cookies

1 Tbsp. instant-coffee crystals
1 tsp hot water
1 1/2 cups margarine or butter
3 1/4 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 egg
1 tsp baking powder
Candy sprinkles

In a custard cup stir together coffee and water until dissolved. In a large mixing bowl beat butter on med speed about 30 seconds or until softened. Add about half of the flour, the sugar, cocoa powder, egg, coffee mixture, and baking powder to the butter. Beat until combined, stir in remaining flour. Force dough through cookie press onto ungreased cookie sheets. Sprinkle with candy sprinkles. Bake in a 400 oven about 7 minutes or until edges are firm. Remove and cool on wire rack. Yield about 80 cookies.

Chocolate Ribbon Cookies

1 pkg (3oz) cream cheese, room temperature
1 cup butter or margarine, room temp.
1 c sugar
1 egg yolk
1 tsp vanilla
2 squares unsweetened chocolate, melted and cooled
2 1/2 cups sifted flour

Glaze:
3 squares semisweet chocolate, 2 Tbsp butter
Chocolate or multicolored miniature nonpareils

Preheat oven to 350. Refrigerate ungreased cookie sheets until ready to use. In a large bowl, on med. speed beat cheese, butter, sugar, egg yolk, and vanilla until smooth and fluffy. Add the chocolate; beat until well combined. With wooden spoon, stir in flour; mix until well blended. Fill cookie press with dough. Force dough through ribbon disk, in 2" strips, onto cold cookie sheets. Use sharp paring knife to cut dough after each strip is formed. Strips should be 1 1/2 inches apart. Bake cookies 8- 10 min. or just until set but not browned. Remove to wire rack; cool. Meanwhile, make

Glaze:
Melt chocolate and butter over hot, not boiling, water (double boiler). Mix well; cool. Dip one end of each cookie in glaze; then dip in nonpareils. Return to wire rack, to let glaze set. Makes 12 doz.

Chocolate Cookies Deluxe

1 recipe Chocolate Ribbon-Cookie dough, above
2 cups sifted powdered sugar
1/2 tsp vanilla
1 1/2 to 2 Tbsp milk

Preheat oven to 350. Refrigerate ungreased cookie sheets until ready to use. Prepare cookie dough as recipe directs. Fill cookie press with dough; use flower disk. Cookies should be about 1- 1/2 inches apart. Bake 10-12 minutes or until set but not browned. Remove to wire rack; cool.

Meanwhile, make frosting: In a small bowl, combine sugar, vanilla and milk, mixing well. Fill center of each cookie with about 1/2 tsp frosting. Makes 7 doz.

Easy Halloween Cookies

Buy the Betty Crocker Sugar Cookie Mix in the bag. Prepare according to the directions on pkg. When adding the margarine (melted) and the egg, add red/yellow food coloring to make it orange. Add around 1/8 to 1/4 cup of flour (add your flour a little at a time, you don't want it too stiff) and play with the dough until it's pliable. Put in the cookie press with the pumpkin disk in (number facing out don't forget). Sprinkle them with sprinkles before baking. They'll turn out great and only take a few minutes. You can do this same recipe with other holiday discs, too, and just change the food coloring to fit the holiday.

Cookie Press Fudge

3 (6oz) pkgs semi-sweet chocolate chips
1 (14oz) can sweetened condensed milk (NOT evaporated milk)
Dash salt
1 1/2 tsp vanilla

In heavy saucepan over low heat, melt chips with condensed milk and salt.
Remove from heat; stir in vanilla. Let cool in saucepan for about half
and hour, stirring occasionally. Load into cookie press and press onto
cutting board --Parchment paper makes a mess. The first one is usually a throw
back,but then it should be about as easy as click and go. Pull straight up
with your press. It will look nice and shiny, but if you touch it you will
dull the shine. Refrigerate cutting board for about half an hour and then
use a metal spatula to remove from cutting board. Disks 3,4,5,7, and 14 work very well with this. You can sprinkle with chopped nuts, or colored sugar after pressing.

Cookie Press Fudge (2 ingredient version)
2 ingredient fudge

1 pkg. (11.5 oz) milk chocolate chips
1 container (16 oz) milk chocolate cake frosting (Pillsbury seems to be a favorite)

Melt Chocolate chips, add frosting, and continue to melt. (You may also add VERY chopped walnuts - almost chopped to dust- at this time.) Allow mixture to cool a bit until it thickens some. Then place mixture into barrel of cookie press or Easy Accent Decorator. Press out shaped pieces of fudge onto parchment paper (or waxed). If using cookie press, it works best with disk #1. If using easy accent decorator, use open star tip. You can also use mini-muffin pan, filled with mini-cupcake papers, and fill with fudge mixture.

OR Put ingredients in nonstick cookware skillet over med. heat. Stir until chocolate chips are melted and mixture is smooth. Pour into any stoneware dish with sides and allow to cool and harden. Cut into squares and serve.