Spritz Cookies (Cookie Press)

                                                          SPRITZ COOKIES

                                                                             

This cookie is one of my hubby's favorites, and since he could actually enjoy them this year, I made them as a special treat. I have always found them extremely fussy and guess what? I discovered that the difference is in the dough! Sheesh! Who would have guessed it! So here is a great "found" recipe with perhaps a tweak or two to make them even better.

Note: The recipe makes a LOT of dough - it pretty much filled the bowl of my stand mixer (my new toy). So, you can either go on "Cookie Palooza" and git going, using different sprinkles, cherries, tiny gumdrops or chocolate chips and so on for the center. The main thing is not to fret! Even if the cookies aren't perfect, they are the closest I have found to what I would deem a very light shortbread (my favorite) and a good, solid spritz dough. Enjoy, and if you prefer, you can freeze some of the dough for up to 3 months, wrapped in plastic wrap and place in a zipped plastic bag. The entire batch will take at least 3 cookie sheets, depending upon how large you "spritz your cookies." I do love my vintage cookie maker!

PUTTING ON THE SPRITZ

Ingredients:

• 1 c unsalted butter, softened to room temperature
• 3/4 c granulated sugar
• 1 large egg, room temperature
• 1 tsp pure vanilla extra (I used this for the first time and it makes a difference)
• 1 tsp almond extract (we don't care for almonds, so I doubled the vanilla)
• 1/2 to 1 tsp cinnamon
• 2 1/3 c all-purpose flour, spooned and leveled
• 1/2 tsp salt

The fun stuff: gel food coloring, sprinkles, chocolate chips, melted chocolates, halved maraschino cherries, etc. Let your imagination fly! If you want to use gel food coloring you only need a bit to color cookies before baking, since you want to keep them pastel. 

Instructions:

1. Preheat oven to 350 degrees (177 C)
2. Line 2 or 3 large baking sheets with silicone baking mats or use nonstick bakeware with no liner. (HINT: I have discovered that pressed cookies do not adhere to parchment paper BUT you can use aluminum foil with the dull side up as long as you watch that the bottoms don't brown too much. Do not use nonstick foil! This may mean slightly reducing baking time. If you can chill the prepared baking sheets, that works even better.)
3. Making the dough: In the large bowl that comes with your stand mixer (or your own bowl using a handheld mixer) fitted with a paddle attachment, beat the butter and granulated sugar together on MEDIUM-HIGH for approximately 2 minutes. Add the egg, vanilla and almond extract (if desired). Beat on HIGH for about 1 minute. Scrape sides and the bowl bottom, beating again for an additional minute to combine. On LOW, beat in flour, cinnamon and salt. Turn to HIGH and beat until completely combined. It will start forming a ball. You can add gel food coloring at this point if you like.
4. Pressing the dough: Fit the cookie press with your first decorative plate. It's fun to use variety, especially if you have children helping you. Hold the cookie press perpendicular to your pan (one edge touching and the press at an angle to help the dough stick), press out the cookies approximately 2 inches apart. Don't make too huge or press too hard or they may become distorted and won't be as pretty. If using sprinkles, brush the formed cookies lightly with water to help them stick before sprinkling and placing in the oven. If you find the dough is getting too soft, simply refrigerate between pressing, while the first cookie sheet is in the oven. 
5. Baking: Bake for approximately 7-9 minutes. You want the bottoms just golden, not dark. Using foil as a liner on pans may take just 5 minutes per pan, depending upon your oven. I have a gas range that runs hotter, so I have to be really careful. Allow about 5 minutes before removing from pans to cool completely. I just put them on my counter on a clean tea towel, but some prefer using a rack. This is the time to drizzle on melted chocolate if you like.

Hints: 

• Dough may be made beforehand and chilled in the fridge until you are ready to make your cookies. If you freeze the dough, take it out and let it thaw to room temperature before using the press. 
• If you don't have a cookie press, you can use a pastry bag with a star tip or other decorative cookie tip.  But since my vintage press is my choice, it comes out every Christmas. We found it years ago at the thrift store.

Kitchen Sink Cookies

I am a big one for "kitchen sink" recipes, since it's seldom that I have everything I need in the house for any given dish. I wanted to make something extra for the BBQ we were attending, so I started hemming and hawing (I am good at that) and did some research to find out what was a proper substitute for whatever I didn't have. I added confectioner's sugar when I found out I didn't have enough white granulated sugar, and  it combined well with the golden brown sugar. I also used more Rice Krispies because I ran out of oats. Oops. The cookies that resulted were light, chewy and tasty - and they are still keeping well at room temperature after 3 days! Here are the Little Cook's original:

"Kitchen Sink" Cookies

Ingredients

• 3/4 c golden brown sugar
• 1/4 c sugar
• 1/2 c confectioner's sugar
• 1/2 c cocoa
• 3/4 c softened butter (butter is better!)
• 1 tsp vanilla (I used maple flavoring instead because that's what I had)
• 2 large eggs
• 1 c flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 c rolled oats (once again, what I had)
• 2 1/2 c Rice Krispies (or so)
• half pkg of mini chocolate chips (about 3 oz)

Preparation:

1. Preheat oven to 350 degrees
2. Line cookie sheets with parchment paper (if you have it) or waxed paper.
3. In large bowl, beat the sugars and butter until light and fluffy.
4. Add cocoa, flavoring and eggs and mix by hand. 
5. Stir in the flour, soda, oats, Rice Krispies and chocolate chips. 
6. Drop by heaping tbsp's onto prepared pans. 
7. Bake at 350 degrees for about 13 minutes, or just until set and slightly golden. 
8. Cool, then remove from baking sheets and place on racks (I use a towel) to cool.

NOTE: This recipe made a good 40 or more cookies, plenty for the BBQ and for us, too. Like I said, they are still tasty and just right a few days later. One thing to remember - when you run out of white granulated sugar, you usually can use confectioner's sugar (as I did) in most recipes but you will have to use about half again in the recipe to compensate. It does make the cookies a bit chewy, but we do like that texture.

You may have to 'tweak' a few of the ingredients to make it your own. What you want is a relatively easy dough to spoon on, but one that is still moist, not too dry (as above).  If you use cocoa instead of baking chocolate (as I did) the cookies turn lighter as the bake. This recipe worked for me, and for the cookie monsters at the BBQ. let's see what you can do!

A Little Slice of Heaven (aka The Pink Slice)

A Little Slice of Heaven (aka The Pink Slice)

Here's a light and unusual slice that has it all: peanut butter, coconut, peanut butter and even my favorite fruity little marshmallows! All covered with a yummy butter cream icing. How can you go wrong? Although the creator calls it "The Pink Slice," I prefer to think of it as "A Little Slice of Heaven." Be prepared: you may want to make a little extra frosting...

Ingredients

• 1/2 c butter or margarine
• 1 pkg butterscotch chips
• 1 c finely grated coconut
• 1 c peanut butter
• 1 pkg multicolored marshmallows

Icing

• 2 c powdered sugar
• 1 Tbsp butter or margarine
• 3 drops red food coloring or a little squeeze of gel coloring
• milk, enough to make a soft consistency of icing

Directions

1. Melt and cool slightly the 1/2 c of butter and package of butterscotch chips
2. Add coconut, peanut butter and marshmallows. Mix well.
3. Press into a greased 9x9 pan.
4. Icing: Mix powdered sugar and remaining butter. Add milk until desired consistency. Add red food coloring to make a pretty pink. Spread over squares before chilling. Freezes well.

Zebra Domes: a taste of Africa

Here is the first of some absolutely delicious treats from Walt Disney World. We fell in love with this treat on a culinary tour of Boma at Jambo House..

Zebra Domes
From Animal Kingdom Lodge

Yield: 16 servings

Ingredients:

1 pound milk chocolate
¼ cup espresso coffee
5 egg yolks
¼ cup + 1 tablespoon sugar
6 sheets gelatin
½ cup Kahlua Liqueur
4 cups heavy cream
¾ cup white chocolate ganache
¼ cup dark chocolate ganache

Directions:

1. Melt milk chocolate.
2. Whip heavy cream to soft peaks.
3. Mix yolks with sugar.
4. Soften gelatin leaves in cold water.
5. Mix gelatin with Kahlua and coffee. Set bowl over hot water bath to dissolve the gelatin.
6. Fold 1/3 of whipped cream into the chocolate.
7. Add the yolks, then the gelatin mixture.
8. Fold in the rest of the cream.
9. Pour mousse in flexipan domes almost to the top.
10. Place sponge circle (1/4" thick yellow cake cut in a circle) on top. Leave in the freezer to set.
11. Once hard, unmold and place in glazing racks.
12. Make white chocolate ganache and chocolate ganache.
13. Put chocolate ganache in a pastry bag. Ladle white chocolate ganache to cover each dome. Simultaneously, pipe a stripe design of chocolate ganache over the dome.
14. Refrigerate to allow the glaze to set.
15. Decorate the bottom edge with coffee crunch.
16. Place a chocolate covered coffee bean on the center of each dome.

Note: One sheet of gelatin is equal to one teaspoon of unflavored powdered gelatin dissolved in ¼ cup of water.

Ganache

Ingredients

9 oz bittersweet chocolate (or white chocolate), chopped

1 c heavy cream

1 tbsp dark rum (or Kahlua for this recipe)

Directions

1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching carefully so it doesn't overflow the pot. When the cream comes to a boil, pour over the chopped chocolate and whisk until smooth. Stir in liquor (if desired). 
2. Allow the ganache to cool slightly before covering cake or cookies, starting at the center of the cake and working outside. You can also allow it to cool until thick and then whip with a whisk until fluffy to use in other recipes.

Classic Creamy Red Velvet Cookies

Here is a recipe just right for Valentine's Day! It's got all the elements of a "red velvet cake" in a cookie, with cream cheese frosting and a truly delicious taste. I found this at the Betty Crocker website, and had to share it with you. Remember, not all recipes have to be created "from scratch!"  Sometimes we can all use a little help. A delicious time-saver!

Red Velvet Cookies

From the Betty Crocker website

Ingredients:

• 1 pouch Betty Crocker sugar cookie mix
• 1/3 c unsweetened cocoa
• 1/4 c butter or margarine, softened
• 1/4 c sour cream
• 1 tbsp red food coloring
• 1 egg
• 3/4 to 1 c Betty Crocker cream cheese frosting
• 1/4 c chopped nuts (preferably walnuts or pecans)

Preparation

1. Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.
2. Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
4. Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.

Makes 36 cookies

Spritz Christmas Cookies

We have an ancient copper and metal cookie press that was made back in the '60s. We actually found it at a thrift store and got really excited. Mike remembered Spritz cookies from when he was young, and I had never used a press before. Because of it's age, the cookie press does take some effort, but the end result, the choice of disks and the pure enjoyment in using it, makes these cookies a Christmas tradition in our home. 

SPRITZ CHRISTMAS COOKIES - nut-free recipe

Ingredients

•  1 ½ c butter, softened (I used butter-flavored Crisco and got better than normal results)
• 1 c packed golden brown sugar
• 1 tsp baking powder
• 1 egg
• 1 tsp vanilla
• ½ tsp run extract (you can also use almond or any other flavor)
• 3 ½ c all-purpose flour
• 2 tbsp (approx) milk or until the dough holds together when worked with your hands. If you don’t add the milk it may be too thick for the cookie press.
• 1 recipe Powdered Sugar Glaze (below)
• Coarse sugar; silver dragees; non-pareils (sprinkles) – if desired. You may wish to use food coloring, a drop at a time, to color a portion of the icing (green for the Christmas trees, pink for the blossoms, etc.)

 Directions

1. Preheat oven to 375 degrees F.  In large mixing bowl, beat butter <Crisco> with an electric mixer on med to high speed for 30 seconds (or by hand like I did). Add brown sugar and baking powder. Beat until combined, scraping bowl occasionally. Beat in the egg, vanilla, milk (as needed) and extract until combined. Stir in any remaining flour. I added a few tbsp of milk to make the dough easier to work with. You want a firm (not sticky) dough - one that will go through the discs more easily. It will be thick, like a shortbread dough, so I didn’t bother with the mixer at all, just used “elbow grease.
2. Force unchilled dough through a cookie press fitted with your favorite Christmas shape, directly onto the ungreased cookie sheet. I preferred the Christmas tree, poinsettia, blossom and pinwheel shapes. Bake in the preheated oven for 7 to 9 minutes, or until edges are a very light golden color. Transfer to a wire rack or towel and let cool.
3. Brush tops with the Powdered Sugar glaze and, while still well, decorate as desired. Place a silver dragee, cinnamon candy or whatever else you like in the center if you are making a blossom cookie. The glaze remains almost transparent, which gives a glazed effect. Arrange on waxed paper or on a tea towel and let stand until dry. This makes about 80 cookies.

Powdered Sugar Glaze

Mix 2c of Icing Sugar with a tsp of vanilla extract and a few tbsp of milk. Make the icing thin enough to be runny, about the consistency of heavy cream.

The cookies may be frozen in an airtight container, but will keep for several days at room temperature. Using Crisco gives them a lighter texture and color, and  I prefer it to using butter or (especially) margarine.

Chocolate, Hazelnut & Caramel Thumbprint Cookies

This is a beautiful little cookie. The recipe is "said" to make 35 cookies. I made them a bit bigger and ended up with approximately 20. I just added an additional 5 minutes to the recommended baking time. A real holiday treat, originally found at the BHG website and adapted to fit my baking needs. Please note: I did not top mine with a whole hazelnut - they were far too expensive! But I did manage to find finely chopped hazelnuts at our local grocery store.


Chocolate Caramel & Hazelnut Thumbprint Cookies

<From the BHG website>

Ingredients

• 1
  cup all-purpose flour
• 1/3
  cup cocoa powder
• 1/2
  cup butter or margarine, softened
• 2/3
  cup sugar
• 1/4
  teaspoon salt
• 1
  egg yolk
• 2
  tablespoons milk
• 1
  teaspoon vanilla
• 1
  cup finely chopped hazelnuts (filberts)
• 1
  egg white, lightly beaten
• 1/2 c
  thick caramel ice cream topping
• 1/2
  cup semisweet chocolate pieces
  1 teaspoon shortening

In a small bowl combine flour and cocoa powder; set aside. In a medium bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt; beat until combined, scraping side of bowl occasionally. Beat in egg yolk, milk, and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. NOTE: I used a wooden spoon for the entire procedure since I don't have a mixer. Cover; chill for at least 1 hour

Preheat oven to 350 degrees F. Grease two cookie sheets; set aside. Shape dough into 1-inch balls. Place the 1 cup hazelnuts on a sheet of waxed paper. Dip balls in egg white and roll in hazelnuts. Place 1 inch apart on prepared cookie sheets. Using your thumb, make an indentation in the center of each cookie. Bake for 10 to 12 minutes or until edges are firm NOTE: If your cookies are larger, bake an additional 5 minutes.

Immediately after removing cookies from the oven, use the rounded side of a 1-teaspoon measuring spoon to press down the center of each cookie. Transfer to wire racks; cool. Spoon about 1 teaspoon of caramel topping into the center of each cookie.

In a small microwave-safe bowl combine chocolate pieces and shortening. Microwave on 100 percent power (high) for 30 to 45 seconds or until softened; stir until smooth. Place a small mound of chocolate on top of each cookie. Top with a whole hazelnut (if desired). Let stand until chocolate is set.

7-Layer Cookie Bars with a Shortbread Base

I made these this morning and they are so delicious (don't even ask me how I know). I got the original recipe from my mom-in-law (thanks, Jackie!) but have designed a major tweak to make them special. They are part bar, part cookie and part soft delicious goodness. Whether you class them as bar or cookie, they are going to be one of my cookie exchange items at work. These actually IMPROVE after freezing because of the shortbread base, and it's this unique base that gives these cookies their particularly excellent flavor and texture! I will take you step by step, because they are a bit fussy. Please remember to use a nonstick 9x13 pan, edged cookie sheet or the equivalent AND parchment or waxed paper on your pan to prevent sticking. I only had aluminum foil in the house and it was a bit of a struggle getting the edge pieces up.

7 Layer Cookie Bars <stock photo>

Shortbread Base

Ingredients

• 2 c all-purpose white flour
• 3/4 c golden brown sugar
• 2 sticks (1 c) butter, softened

Mix the three ingredients together, using your hands at the end to judge if the dough will stick together. Add a bit more flour if necessary (I added an additional half cup). You want a dough that is soft enough to spread, but not sticky or cracked. In a prepared 9x13 pan or medium cookie sheet with edges (lined with foil or parchment/waxed paper) gently roll or pat the dough into place, pinching edges to make a bit of a barrier to the ingredients falling off during baking.

The Layers

Ingredients

• 1/2 package of semi-sweet chocolate chips
• 1/2 package of butterscotch chips
• 1/2 package of coconut
• 3/4 to 1 c raisins
• 3/4 to 1 c chopped walnuts
• 1 can sweetened condensed milk

Preheat oven to 350 degrees.In a large ziplock bag, combine all ingredients until mixed [non-traditional, but I like it]. Evenly pour the 5 dry ingredients onto the shortbread base. Partially open the sweetened condensed milk can and drizzle evenly over the dry ingredients. Et voila: your 7 layers!

The Baking

Place in preheated oven and bake for approximately 20 minutes (the shortbread base will be golden  underneath and the topping will have caramelized, due to the sweetened condensed milk). Let cool slightly - perhaps 10 minutes - then cut carefully into small bars or diamonds and cool completely before freezing or enjoying.

To freeze use a flat freezer container with a snug lid, and place inside a large ziplock bag to avoid freezer burn. These keep well for up to 3 months in the freezer - if they last that long!

Gingerbread Men - a Christmas Classic

I love Gingerbread Cookies. I have always enjoyed making little gingerbread men and girls and decorating them with my kids, grandchildren, cooking classes and my preschoolers. The smiles lit up their faces as their little people came to life. What more rewarding task could there possibly be than their reactions as they hold and share their creations? Here is a basic gingerbread recipe that's tasty, durable and sturdy yet soft enough to be perfect.

Ingredients

• 6 cups all-purpose flour
• 1 tbsp baking powder
• 1 tbsp ground ginger
• 1 tsp ground nutmeg
• 1 tsp ground cloves
• 1 tsp ground cinnamon
• 1 c shortening, melted and slightly cooled
• 1 c molasses
• 1 c packed brown or golden sugar
• 1/2 c water
• 1 egg
• 1 tsp vanilla extract

Directions

1. Sift together flour, baking powder, ginger, nutmeg, cloves and cinnamon. Set aside.
2. In a medium bowl, mix together shortening, molasses, brown sugar, water, egg and vanilla until smooth. Gradually stir in the dry ingredients, until completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap and refrigerate for at least 3 hours to allow for easier handling.
3. Preheat oven to 350 degrees F. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on ungreased cookie sheets.
4. Bake for 10-12 minutes in preheated oven. When the cookies are done, they will look dry but will still be soft to the touch. Remove to baking sheet to cool on wire racks.

Frosting

You may frost these cookies with a canned commercial icing or make your own buttercream frosting. Frost your cookies using a rolled up piece of waxed or parchment paper with a small hole on the bottom, or use a purchased icing kit to make things a bit easier. You want to create the traditional design, not necessarily frost the entire cookie (unless that's what your children prefer!)

Decorations:

• small candies such as M&M's or smarties for buttons and eyes
• cinnamon heart to say "I love you"
• your choice of additional embellishments
• little piped-on skirts or skirts made of cut up "jellied fruit" pieces or gumdrops for gingerbread girls or for "shoes" or "hats"

Recipe for Buttercream Frosting

Soften 1 stick of butter or margerine. Mix with approximately 2 c icing (confectioner's) sugar. Add 1 tsp vanilla. Pour in milk or cream, approximately 2 tbsp at a time, until the frosting is of spreading consistency. If too thin, add a bit more icing sugar. If too thick, add a bit more milk. Butter gives the softest consistency and best flavor.

Ooey Gooey Butter Tarts

Forget the pecan tarts or pie, just bring on the butter tarts! Here is a gooey delicious Canadian treat that's been in our family for generations. All it needs is a good pastry crust that flakes when you cut into it, and a delicious blend of ingredients for a gooey filling. Delicious! You'll want to double the recipe.
Note: If you want to use pre-made frozen pastry shells that you can purchase at the grocery store, those work just fine and cut down part of the preparation time.

Canadian Butter Tarts

INGREDIENTS

Pastry
2 cups flour
1 cup shortening
teaspoon salt
1 egg
1 tablespoon vinegar
2 tablespoons cold water

Filling
1 egg
1/2 cup golden brown sugar
1/2 to 3/4 cup corn syrup (depending on your favorite degree of gooieness)
1 tablespoon melted butter
1 teaspoon vanilla
1 cup raisins 

1/2 cup walnuts

PREPARATION:
Pastry

1. Blend the shortening and the flour with a pastry cutter, or two knives, until you’ve created a uniform mixture that is crumbly and about the size of frozen peas.
2. In a separate bowl, mix 1 egg, 1 tbsp white vinegar and 2 tbsp cold water. Add to shortening and flour mixture.
3. Mix all ingredients together, but only until just mixed and no more.

The key to flaky pastry is not to overhandle the dough.

For ease of handling, make a ball of the dough, wrap in cellophane and place in freezer for 10-15 mins or refrigerate for approximately an hour. Roll out dough onto floured surface to thickness of about 1/4 inch (thin enough to handle but not too fragile).
Using either a cookie cutter, large biscuit cutter or jar lid, cut out circles from the dough. Circles should be about twice the size of the cups in your muffin pans. Press dough circles into a muffin pan and crimp on the edges. 

Filling

1. In another bowl, mix well corn syrup, brown sugar, melted butter and egg. Add vanilla and stir in raisins.
2. Spoon filling into pastry shell to just below the rim. 
3. Bake at 400 for about 10 mins until golden brown. You want it bubbling but not burnt

Makes about a dozen tarts.