Spritz Cookie Recipe

Spritz Cookie Recipe

Ingredients

1 ½ cups butter or margarine

1 cup granulated sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla

½ teaspoon almond extract

4 cups all-purpose flour

1 teaspoon baking powder

Method

1.                  Preheat oven to 400°.

2.                  Thoroughly cream butter and sugar.

3.                  Add egg, milk, vanilla, and almond extract; beat well.

4.                  Stir together flour and baking powder.

5.                  Gradually add to creamed mixture, mixing to make a smooth dough.  Do not chill.

6.                  Place dough into cookie press and press cookies onto ungreased cookie sheet.

7.                  Bake at 400° 6 to 8 minutes; remove cookies from sheet; cool on rack.

8.                  Makes 6 dozen cookies.

Cookies were made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman  

Recipe was taken from Wilton Enterprises on the back of the box of purchase of their cookie press.  However, these particular cookies were not used with the Wilton Cookie Press, but, a few of them were done with Wilton’s decorating tips 22 and 32.

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Thank You! 

Shirley-Ann Pearman

shirleyannpearman@gmail.com 

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Comments:-
I have made these cookies several times over the years and have enjoyed making them each time.  They are very tasty and melt in your mouth.  They are great to work with when pressing. 
Here is a comment from Wilton on the back of the box.
"This recipe works very well with the cookie press.  The dough is not chilled and is easiest to use within two hours of preparation.  The dough can also be colored with food colors."

PDF Version of Spritz Cookie Recipe

Cherry And Nut Cookies

Cherry and Nut Cookies

Ingredients

½ cup butter

½ cup Crisco

1 cup sugar

1 egg

1 teaspoon vanilla

½ teaspoon baking soda

2 ½ cups flour

½ teaspoon nutmeg

½ teaspoon grated orange rind

4 oz package of red cherries (chopped)

½ cup walnuts (chopped)

Method

1.                  Preheat oven at 375°.

2.                  Cream butter and sugar.

3.                  Add egg and vanilla.

4.                  Add alternatively cherries, nuts and the dry ingredients.

5.                  Scoop up about a tablespoon size of dough and roll into a ball.

6.                  Place onto cookie sheet and press with a fork.

7.                  Bake at 375° for about 6 to 8 minutes.

8.                  Remove cookies from the cookie sheets and cool on a rack.  Cool completely before storing.

Cookies prepared by Shirley-Ann Pearman

Photo taken by Shirley-Ann Pearman

Recipe was taken from McCall’s Cookbook section on “Molded Cookies”. 

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Peanut Butter And Milk Chocolate Chip Cookies

Peanut Butter And Milk Chocolate Chip Cookies

½ cup (1 stick) butter or margarine, softened
¾ cup sugar
1/3 cup Creamy Peanut Butter
1 egg
½ teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
2 cups (11.5 oz package) Hershey Milk Chocolate Chips

Heat oven to 350 degrees.
Beat butter sugar and peanut butter in medium bowl until creamy.  Add egg and vanilla beat well.  Stir together flour, baking soda and salt, add to butter mixture, blending well.  Stir in milk chocolate chips.  Drop by rounded teaspoon onto ungreased cookie sheets.
Bake 12 to 14 minutes or until light golden around the edges.  Cool 1 minute on cookie sheet.  Remove to wire rack cool completely.  About 3 dozen cookies.


Recipe by Hershey’s Milk Chocolate Chips (Real Milk Chocolate)

Cookies baked by Shirley-Ann Pearman
Photo taken by Shirley-Ann Pearman

Coconut Cookies

Coconut Cookies

1¾ cups sifted all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

½ cup soft butter or margarine

1½ cups sugar

2 eggs

1 teaspoon vanilla extract

1 can (3 ½  oz) flaked coconut

½ cup finely chopped almonds

1.                  Sift flour with baking powder and salt; set aside.

2.                  In large bowl, with wooden spoon, or portable electric mixer at medium speed, beat butter and sugar until light and fluffy.  Beat in eggs and vanilla until smooth.  

3.                  Add flour mixture; stir just until combined.  Refrigerate 1 hour. 

4.                  Meanwhile, preheat oven to 400F.  Lightly grease cookie sheets.  Combine coconut and almonds on sheet of waxed paper. 

5.                  Drop dough by slightly rounded teaspoonfuls onto coconut mixture; roll to coat completely.  Using hands, roll dough into balls.  Place, 2 inches apart, on cookie sheet.  

6.                   Bake 12 to 15 minutes, or until golden.  (Cookies will flatten during baking.)  Remove to wire rack; cool.  Makes about 5 dozen. 

Cookies prepared by Shirley-Ann Pearman

Photo taken by Shirley-Ann Pearman

Recipe was taken from McCall’s Cookbook section on “Molded Cookies”. 

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Sales and discounts available daily on many products.  Rewards are available to shoppers as well. 

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Cookies

COOKIES

Cookies are popular the world round. As a matter of fact, they have a very national character. We in this country have made use of many of the recipes brought to us by settlers, early and late. Our repertoire of cookies is, therefore, rich and varied.
There are dropped cookies, rolled cookies, refrigerator cookies and molded cookies, bar cookies – all easy to make – all keep well in a jar or a covered tin.

Making Cookies

1. Our cookie recipes were tested using sifted all-purpose flour. If the unsifted type of flour is substituted, just follow manufacturer’s directions on the package.

2. The back of any large baking pan may be substituted for a cookies sheet. Use greased or ungreased, as recipe directs.

3. If you are baking one sheet of cookies at a time, place oven rack in center of oven. If you are baking two sheets, place racks to divide oven into thirds. If tops of cookies do not brown properly, move to a higher rack the last few minutes of baking.

4. Bright, shiny baking sheets ensure delicately browned cookies. They should be at least an inch shorter and narrower than the oven, to allow for circulation of heat.

5. Check cookies when minimum baking time is up. To cool, remove with wide spatula to wire racks. Do not overlap.

Storing Cookies

Line bottom of container with waxed paper, place a sheet of waxed paper between each two layers of cookies. Store different types of cookies in separate containers.

Soft Cookies: Store in container with tight-fitting lid. Slices of apples or orange in container help keep cookies moist. Change fruit often.

Crisp Cookies: Store in container with loose-fitting lid. If cookies lose their crispness, heat at 300F about 5 minutes before serving.

Bar Cookies: Store in pan. Cover tightly.

Freezing Cookies

Drop- or rolled-cookie dough: Pack in freezer containers; label, and freeze. To use, thaw dough in refrigerator until it is easy to handle. Prepare and bake as recipe directs.

Refrigerator-cookie dough: Form dough into a roll. Wrap in foil or saran; seal label, and freeze. To use, cut frozen dough into slices, and bake as recipe directs.

Baked cookies: All types of cookie may be frozen. Wrap cooled cookies in foil or saran; seal; label, and freeze. Fragile cookies should be packed in freezer containers; label, and freeze. To thaw: Let stand, unwrapped, at room temperature 15 minutes.

Mailing Cookies

Select only cookies that will hold up in the mail. Bar and drop cookies are particularly good for mailing.

Wrap each cookie separately in waxed paper or saran. Or put in pairs, and wrap each pair.

Line heavy-cardboard box with foil or waxed paper. Pack cookies in box. Stuff corners and any spaces with crushed waxed paper, cotton or marshmallows so cookies are secure; place crushed waxed paper on top of cookies. Cover; secure with tape. Wrap in heavy brown paper; tie securely. Clearly print address and return address. Attach “Fragile” sticker.

Drop cookies are made from a soft dough and dropped from the spoon directly onto the baking sheet. Actually, “dropped” is a little misleading, as the mixture must be stiff enough to be pushed from the spoon. Dropped cookies can be soft, with a cake-like texture; crisp; or even brittle. Their shape is irregular, as they spread on the cookie sheet. You can make them in a wide variety of delicious flavors.

Cookies

COOKIES

Cookies are popular the world round.  As a matter of fact, they have a very national character.  We in this country have made use of many of the recipes brought to us by settlers, early and late.  Our repertoire of cookies is, therefore, rich and varied.

There are dropped cookies, rolled cookies, refrigerator cookies and molded cookies, bar cookies – all easy to make – all keep well in a jar or a covered tin.

Making Cookies

1.                  Our cookie recipes were tested using sifted all-purpose flour.  If the unsifted type of flour is substituted, just follow manufacturer’s directions on the package.

2.                  The back of any large baking pan may be substituted for a cookies sheet.  Use greased or ungreased, as recipe directs.

3.                  If you are baking one sheet of cookies at a time, place oven rack in center of oven.  If you are baking two sheets, place racks to divide oven into thirds.  If tops of cookies do not brown properly, move to a higher rack the last few minutes of baking.

4.                  Bright, shiny baking sheets ensure delicately browned cookies.  They should be at least an inch shorter and narrower than the oven, to allow for circulation of heat.

5.                  Check cookies when minimum baking time is up.  To cool, remove with wide spatula to wire racks.  Do not overlap.

Storing Cookies

Line bottom of container with waxed paper, place a sheet of waxed paper between each two layers of cookies.  Store different types of cookies in separate containers.

Soft Cookies:  Store in container with tight-fitting lid.  Slices of apples or orange in container help keep cookies moist.  Change fruit often.

Crisp Cookies:  Store in container with loose-fitting lid.  If cookies lose their crispness, heat at 300F about 5 minutes before serving. 

Bar Cookies:  Store in pan.  Cover tightly. 

Freezing Cookies

Drop- or rolled-cookie dough:  Pack in freezer containers; label, and freeze.  To use, thaw dough in refrigerator until it is easy to handle.  Prepare and bake as recipe directs. 

Refrigerator-cookie dough:  Form dough into a roll.  Wrap in foil or saran; seal label, and freeze.  To use, cut frozen dough into slices, and bake as recipe directs.

Baked cookies:  All types of cookie may be frozen.  Wrap cooled cookies in foil or saran; seal; label, and freeze.  Fragile cookies should be packed in freezer containers; label, and freeze.  To thaw:  Let stand, unwrapped, at room temperature 15 minutes. 

Mailing Cookies

Select only cookies that will hold up in the mail.  Bar and drop cookies are particularly good for mailing.

Wrap each cookie separately in waxed paper or saran.  Or put in pairs, and wrap each pair.

Line heavy-cardboard box with foil or waxed paper.  Pack cookies in box.  Stuff corners and any spaces with crushed waxed paper, cotton or marshmallows so cookies are secure; place crushed waxed paper on top of cookies.  Cover; secure with tape.  Wrap in heavy brown paper; tie securely.  Clearly print address and return address.  Attach “Fragile” sticker.

Drop cookies are made from a soft dough and dropped from the spoon directly onto the baking sheet.  Actually, “dropped” is a little misleading, as the mixture must be stiff enough to be pushed from the spoon.  Dropped cookies can be soft, with a cake-like texture; crisp; or even brittle.  Their shape is irregular, as they spread on the cookie sheet.  You can make them in a wide variety of delicious flavors.