SPRITZ COOKIES RECIPE BETTY CROCKER RECIPES

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SNICKERDOODLE SPRITZ COOKIES RECIPE - BETTYCROCKER.COM



Snickerdoodle Spritz Cookies Recipe - BettyCrocker.com image

Serve a big crowd with these snickerdoodle spritz cookies – a perfect Christmas dessert.

Provided by Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 1 hours 0 minutes

Yield 72

Number Of Ingredients 8

1 cup powdered sugar
1 cup butter, softened
1 teaspoon vanilla
1 egg
2 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 cup granulated sugar
1 tablespoon ground cinnamon

Steps:

  • Heat oven to 375°F. In large bowl, beat powdered sugar and butter with electric mixer on medium speed until creamy. Add vanilla and egg; beat until light and fluffy. Beat in flour and salt until well blended.
  • Fit cookie press with desired template. Fill cookie press; press dough onto ungreased cookie sheets. In small bowl, mix granulated sugar and cinnamon; sprinkle over cookies.
  • Bake 7 to 9 minutes or until edges are light golden. Cool 5 minutes; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 46 , CarbohydrateContent 5 g, FatContent 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 40 mg

SPRITZ CANDY CANE COOKIES RECIPE - BETTYCROCKER.COM



Spritz Candy Cane Cookies Recipe - BettyCrocker.com image

Have fun creating these candy canes, made with a cookie press and two colors of peppermint-flavored dough.

Provided by Betty Crocker Kitchens

Total Time 1 hours 15 minutes

Prep Time 1 hours 15 minutes

Yield 84

Number Of Ingredients 10

3/4 cup sugar
1/2 cup shortening
1/2 cup butter, softened
1 teaspoon peppermint extract
1 egg
2 1/4 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
Dash salt
6 drops red food color
15 hard peppermint candies, finely crushed

Steps:

  • Heat oven to 375°F. In large bowl, combine sugar, shortening and butter; beat until light and fluffy. Add peppermint extract and egg; beat until well combined. Add flour, baking powder and salt; mix well.
  • Divide dough in half. To 1 half, add food color; mix until well blended and uniform in color.
  • Attach star template to cookie press. With press lying on its side, fill one side with half of white dough; fill other side with half of pink dough. Press dough onto ungreased cookie sheets, forming 4-inch strips. Bend tops of each strip to form cane shape. Repeat with remaining dough.
  • Bake at 375°F. for 4 to 7 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet. Immediately sprinkle warm cookies with crushed candy.

Nutrition Facts : Calories 40 , CarbohydrateContent 5 g, CholesterolContent 5 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 1 g, ServingSize 1 Cookie, SodiumContent 15 mg, SugarContent 2 g

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