ITALIAN SPRITZ COOKIES RECIPE RECIPES

Name: Buttery Spritz Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: about 7-1/2 dozen.
Ingredients: 1 cup butter, softened; 2-1/4 cups confectioners' sugar, divided; 1/2 teaspoon salt; 1 large egg, room temperature; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 2-1/2 cups all-purpose flour; Melted semisweet chocolate, optional; 2 to 3 tablespoons water; Colored sugar and sprinkles

BUTTERY SPRITZ COOKIES RECIPE: HOW TO MAKE IT

Buttery Spritz Cookies Recipe: How to Make It image

This tender spritz cookie recipe is very eye-catching on my Christmas cookie tray. The dough is easy to work with, so it's fun to make these spritz cookies into a variety of festive shapes. This is hands down the best spritz cookie recipe ever. —Beverly Launius, Sandwich, Illinois

Provided by Taste of Home

Categories Desserts

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield about 7-1/2 dozen.

Number Of Ingredients 10

Ingredients

1 cup butter, softened
2-1/4 cups confectioners' sugar, divided
1/2 teaspoon salt
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/2 cups all-purpose flour
Melted semisweet chocolate, optional
2 to 3 tablespoons water
Colored sugar and sprinkles

Steps:

Preheat oven to 375°. In a large bowl, cream butter, 1-1/4 cups confectioners' sugar and salt until light and fluffy, 5-7 minutes. Beat in egg and extracts. Gradually beat flour into creamed mixture., Using a cookie press fitted with a disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake until set, 6-8 minutes (do not brown). Remove to wire racks to cool completely., If desired, dip in melted chocolate and let stand until set or, in a small bowl, mix remaining 1 cup confectioners' sugar and enough water to reach desired consistency. Dip cookies in glaze; decorate as desired. Let stand until set.

Nutrition Facts : Calories 43 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 7mg cholesterol, SodiumContent 30mg sodium, CarbohydrateContent 6g carbohydrate (3g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

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

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