CHERRY ALMOND ITALIAN COOKIES RECIPES

Name: Perfect Spritz Cookies
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Cuisine: German, American
Ingredients: 1 cup of butter at room temperature (make sure it's soft not melted); 1 -1/2 cups of powdered sugar; 1 egg; 1 teaspoon of almond pure extract or another flavor you may prefer; 1/2 teaspoon salt; 2 1/2 cups flour; If you would like to lightly glaze them here is a recipe we use:; 2 cups powdered sugar; 2 tablespoons or more of milk for a thin set flow; any flavoring you prefer to use (around 1/2 teaspoon or to taste); for glaze just mix it all together and dip the top of the cooled cookies in this add whatever you want on top; for more garnish suggestions: see notes for all the suggestions below

PERFECT SPRITZ COOKIES | WHAT'S COOKIN' ITALIAN STYLE CUISINE

Perfect Spritz Cookies | What's Cookin' Italian Style Cuisine image

Here is everything you need to know about using a cookie press to make the perfect Spritz cookies.

Provided by Claudia Lamascolo

Total Time 12 minutes

Prep Time 5 minutes

Cook Time 7 minutes

Number Of Ingredients 12

Ingredients

1 cup of butter at room temperature (make sure it's soft not melted)
1 -1/2 cups of powdered sugar
1 egg
1 teaspoon of almond pure extract or another flavor you may prefer
1/2 teaspoon salt
2 1/2 cups flour
If you would like to lightly glaze them here is a recipe we use:
2 cups powdered sugar
2 tablespoons or more of milk for a thin set flow
any flavoring you prefer to use (around 1/2 teaspoon or to taste)
for glaze just mix it all together and dip the top of the cooled cookies in this add whatever you want on top
for more garnish suggestions: see notes for all the suggestions below

Steps:

Line your baking sheets with parchment paper
Preheat the oven to 375 degrees.
In a deep large bowl beat the powdered sugar and softened butter for at least 1 minute together.
Add in the extract of choice, the egg and salt.
Mix with the beater another minute of so until well combined.
Slowing add in the flour using a lower speed just until evenly blended.
Remember to check the batteries on the press and make sure they are new.
Assemble the stencil into the cookie press, plunger all the way up.
Fill around 1 cup of this dough in the cookie press and screw the plunger down to press the dough (check the bottom that it's not coming out yet)
Place it straight up stencil down on the parchment paper and press the button to release the cookie onto the baking sheet then lift it up quickly so it adheres to the paper.
Place each one around 2 inches apart.
Bake in the preheated oven of 375 degrees just until the edges are browning for around 7 minutes.
Cool and transfer to a rack or on wax paper.
Note: make sure you only use COLD BAKING SHEETS for the next batch and clean parchment paper

Nutrition Facts : Calories 67.29, FatContent 3.21, SaturatedFatContent 1.98, CarbohydrateContent 9.09, FiberContent 0.14, SugarContent 4.99, ProteinContent 0.68, SodiumContent 45.18, CholesterolContent 10.92

PERFECT SPRITZ COOKIES | WHAT'S COOKIN' ITALIAN STYLE CUISINE

Perfect Spritz Cookies | What's Cookin' Italian Style Cuisine image

Here is everything you need to know about using a cookie press to make the perfect Spritz cookies.

Provided by Claudia Lamascolo

Total Time 12 minutes

Prep Time 5 minutes

Cook Time 7 minutes

Number Of Ingredients 12

Ingredients

1 cup of butter at room temperature (make sure it's soft not melted)
1 -1/2 cups of powdered sugar
1 egg
1 teaspoon of almond pure extract or another flavor you may prefer
1/2 teaspoon salt
2 1/2 cups flour
If you would like to lightly glaze them here is a recipe we use:
2 cups powdered sugar
2 tablespoons or more of milk for a thin set flow
any flavoring you prefer to use (around 1/2 teaspoon or to taste)
for glaze just mix it all together and dip the top of the cooled cookies in this add whatever you want on top
for more garnish suggestions: see notes for all the suggestions below

Steps:

Line your baking sheets with parchment paper
Preheat the oven to 375 degrees.
In a deep large bowl beat the powdered sugar and softened butter for at least 1 minute together.
Add in the extract of choice, the egg and salt.
Mix with the beater another minute of so until well combined.
Slowing add in the flour using a lower speed just until evenly blended.
Remember to check the batteries on the press and make sure they are new.
Assemble the stencil into the cookie press, plunger all the way up.
Fill around 1 cup of this dough in the cookie press and screw the plunger down to press the dough (check the bottom that it's not coming out yet)
Place it straight up stencil down on the parchment paper and press the button to release the cookie onto the baking sheet then lift it up quickly so it adheres to the paper.
Place each one around 2 inches apart.
Bake in the preheated oven of 375 degrees just until the edges are browning for around 7 minutes.
Cool and transfer to a rack or on wax paper.
Note: make sure you only use COLD BAKING SHEETS for the next batch and clean parchment paper

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