SPRITZ COOKIES BETTY CROCKER RECIPES

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CANDY CANE SPRITZ COOKIES RECIPE - BETTYCROCKER.COM



Candy Cane Spritz Cookies Recipe - BettyCrocker.com image

Looking for a distinctive dessert? Then check out these peppermint candy cane cookies – a tasty treat that’s perfect for Christmas holidays.

Provided by Betty Crocker Kitchens

Total Time 1 hours 40 minutes

Prep Time 1 hours 10 minutes

Yield 66

Number Of Ingredients 10

1/3 cup butter, softened
1/4 cup shortening
1/2 cup sugar
1 egg
1 1/4 cups Gold Medal™ all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon peppermint extract
5 drops red food color
3 1/2 oz vanilla-flavored candy coating (almond bark)

Steps:

  • Heat oven to 375°F. In large bowl, beat butter, shortening and sugar with electric mixer on medium speed until light and fluffy. Beat in egg. Stir in flour, baking powder, salt, peppermint extract and food color until mixed.
  • Place dough in cookie press. Fit 1/2-inch star template in press. On ungreased large cookie sheets, press 15-inch lines of dough 3 inches apart. Score at 3-inch intervals. Pull top of dough into a curve, forming candy cane.
  • Bake 5 to 7 minutes or until edges just start to brown. Immediately and carefully remove from cookie sheets to cooling racks; cool completely.
  • Place waxed paper under cooling racks. In small resealable freezer plastic bag, place candy coating; seal bag. Microwave on High 1 minute or until softened. Gently squeeze bag until coating is smooth; cut off tiny corner of bag. Squeeze bag to pipe coating diagonally over each candy cane for striped effect. Move position of cookie before coating sets completely so coating doesn’t adhere to cooling rack.

Nutrition Facts : Calories 40 , CarbohydrateContent 4 g, CholesterolContent 5 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 1 g, ServingSize 1 Cookie, SodiumContent 20 mg, SugarContent 2 g, TransFatContent 0 g

CHOCOLATE SPRITZ REINDEER COOKIES RECIPE - BETTYCROCKER.COM



Chocolate Spritz Reindeer Cookies Recipe - BettyCrocker.com image

Salty pretzel "antlers" complement sweet chocolate reindeer "faces" for cookies that kids of all ages will enjoy!

Provided by Betty Crocker Kitchens

Total Time 1 hours 15 minutes

Prep Time 1 hours 0 minutes

Yield 60

Number Of Ingredients 11

1 cup butter, softened
1/2 cup powdered sugar
1/2 cup packed brown sugar
1/4 cup unsweetened baking cocoa
3 tablespoons milk
1 teaspoon vanilla
1 egg yolk
2 cups Gold Medal™ all-purpose flour
60 large pretzel twists
60 miniature candy-coated chocolate baking bits
120 miniature chocolate chips

Steps:

  • Heat oven to 375°F. In large bowl, beat butter with electric mixer on medium speed until light and fluffy. Beat in sugars and cocoa until well blended. Beat in milk, vanilla and egg yolk. On low speed, slowly beat in flour until well blended, scraping bowl occasionally.
  • Fit heart template in cookie press; fill cookie press with dough. Place pretzels onto lightly floured surface. Force dough through template on top of flat, bottom end of each pretzel twist (two rounds at top of pretzel will form the antlers). Press 2 baking bit at upper part of heart to make eyes, and 1 chocolate chip to make nose on each reindeer. Place reindeer on ungreased cookie sheet.
  • Bake 8 to 10 minutes or until cookies are firm, but not browned. Remove from pans to cooling rack. Cool completely, about 15 minutes.

Nutrition Facts : Calories 130 , CarbohydrateContent 21 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Cookie, SodiumContent 240 mg, SugarContent 5 g, TransFatContent 0 g

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