SPRITZ COOKIES GUN RECIPES

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THE BEST SPRITZ COOKIES RECIPE | EPICURIOUS



The Best Spritz Cookies Recipe | Epicurious image

This spritz cookie recipe adds cornstarch for a delicate Christmas cookie that is also easier to pipe or push through a cookie press. Make wreaths or trees!

Provided by Rose Levy Beranbaum

Yield Makes 28 rosette or 56 star shaped 2 inch round cookies

Number Of Ingredients 12

1⁄2 cup minus 1 Tbsp. (44 g) blanched sliced almonds
2 cups plus 2 Tbsp. (257 g) bleached all-purpose flour
1⁄4 cup (30 g) cornstarch
a pinch of fine sea salt
¾ cup (150 g) superfine sugar
16 Tbsp. (2 sticks/227 g) unsalted butter, at 65° to 75°F/ 19° to 23°C
1 large egg, at room temperature
1 tsp. (5 ml) pure vanilla extract
1 tsp (5 ml) pure almond extract
glacéed cherries, sugar sprinkles, or dragées, for decorating
Two 15 by 12 inch cookie sheets, no preparation needed or lined with parchment
A large pastry bag fitted with a 1⁄2-inch star pastry tube, or a cookie press

Steps:

  • Thirty minutes or longer before baking, set an oven rack in the middle of the oven and preheat the oven to 375°F/190°C.
  • Spread the almonds evenly on a baking sheet and bake for about 5 minutes, or until pale gold. Stir once or twice to ensure even toasting and avoid over-browning. Cool completely.
  • In a medium bowl, whisk together the flour, cornstarch, and salt.
  • Food processor method: In a food processor, process the almonds and sugar until fairly fine. Cut the butter into several pieces and add it with the motor running. Process until smooth and creamy. Add the egg, vanilla, and almond extract and process until incorporated. Scrape down the sides of the bowl. Add the flour mixture and pulse in just until blended. Stand Mixer Method: Use a nut grater to grate the almonds powder fine and then whisk them into the flour mixture. In the bowl of a stand mixer fitted with the flat beater, on medium speed, beat the sugar and butter until fluffy. Scrape down the sides of the bowl. Add the egg, vanilla, and almond extract and beat for 30 seconds, or until incorporated. Scrape down the sides of the bowl. On low speed, gradually add the flour mixture and mix until incorporated.
  • Scrape the mixture onto a sheet of plastic wrap and use the outside of the plastic wrap to knead together the dough until it is completely even and soft enough to pipe smoothly.
  • Scoop the dough into the pastry bag (or spoon some of the dough into the cookie press and cover the remaining dough). Pipe 7 rosettes or 14 stars about 13⁄4 inches in diameter onto the cookie sheet, no less than 1 inch apart.
  • To get the best possible shape for the rosettes, use your fingers to smooth the ends of the rosettes after piping. For the stars, hold the bag in a vertical position (straight up and down) with the toothed edge of the tube just slightly above the cookie sheet. Squeeze the bag firmly without moving it until the shape is as wide as desired, just at the point when the lines in the dough are on the verge of curving. Stop squeezing the tube and push the tube down slightly. Lift the tube straight up and away. Decorate with the glacéed cherries set in the centers, and/or top with sugar sprinkles or dragées.
  • Bake for 5 minutes. For even baking, rotate the cookie sheet halfway around. Continue baking for 5 to 7 minutes, or until pale gold.
  • Set the cookie sheet on a wire rack and use a pancake turner to lift the cookies onto another wire rack. Cool completely.
  • While each batch of cookies is baking, shape the dough for the next batch. Store in an airtight container at room temperature for 1 month, or refrigerated or frozen for 6 months.

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).

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