LIME SPRITZ RECIPES

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ALMOND SPRITZ COOKIES RECIPE - NYT COOKING



Almond Spritz Cookies Recipe - NYT Cooking image

A holiday classic found in nearly every cookie box, these almond-flavored treats are buttery, crisp and all too easy to eat by the handful (fear not, this recipe makes a lot). Spritz cookies also keep well, for up to two weeks stored in an airtight container at room temperature. If you don’t have a spritz gun, you can use a pastry bag to form them. Or, for more rustic versions, skip the pressing altogether. Chill the dough for an hour, then roll out 1-inch balls, placing them 1 ½ inches apart on the baking sheets, then use a fork to flatten them. A sprinkle of colored sugar makes everything pretty.

Provided by Melissa Clark

Total Time 1 hours

Yield 4 dozen cookies

Number Of Ingredients 8

1 cup/225 grams unsalted butter, preferably cultured, softened
3/4 cup/150 grams granulated sugar
1 large egg, at room temperature
3/4 teaspoon almond extract
1/2 teaspoon fine sea or table salt
2 cups/250 grams all-purpose flour
1/4 cup/25 grams almond flour or meal
Decorative sugar or festive sprinkles, for finishing

Steps:

  • Heat oven to 350 degrees. Using a stand mixer fitted with the paddle attachment or a hand-held electric mixer and a large bowl, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Reduce speed to low, add the egg and almond extract, and mix until well-combined and smooth.
  • With speed still on low, gradually add both flours and the salt until just incorporated.
  • Fill a cookie press with dough, or use a piping bag fitted with a decorative piping tip with a large opening (about 1/2-inch). Press or pipe the dough onto ungreased baking sheets, leaving about 1 inch between cookies. Sprinkle cookies with decorative sugar or sprinkles.
  • Bake until firm to the touch and golden brown at edges, 12 to 17 minutes. Transfer sheets to a wire rack to cool slightly, then use a spatula to remove cookies from the baking sheets when they’re still warm (which is easier to do than when they’ve cooled completely).

CREAM CHEESE SPRITZ RECIPE: HOW TO MAKE IT



Cream Cheese Spritz Recipe: How to Make It image

A hint of orange and cinnamon highlights these Christmastime classics. I like to add colorful sprinkles before baking them. The recipe is from a booklet that came with a cookie press in the 1950s...and I still have the press! —Sarah Bedia, Lake Jackson, Texas

Provided by Taste of Home

Categories     Desserts

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield about 6 dozen.

Number Of Ingredients 10

1 cup shortening
3 ounces cream cheese, softened
1 cup sugar
1 large egg yolk, room temperature
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 teaspoon grated orange zest
Green food coloring, decorator candies and colored sugar, optional

Steps:

  • Preheat oven to 350°. Cream shortening, cream cheese and sugar until light and fluffy. Beat in egg yolk and vanilla. In another bowl, whisk together flour, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in orange zest. If desired, add food coloring., Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Decorate with candies and colored sugar as desired. Bake until set (do not brown), 9-12 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 56 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 20mg sodium, CarbohydrateContent 6g carbohydrate (3g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

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