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.

8-Layer or Magic Bars

                                                                 

Hi! I'm baaaack with more favorite recipes that I have been perfecting for the last while. This is my husband's absolute favorite. Some folks call them 7-Layer Bars while others call them Magic Bars. In my opinion, I would rather eat them than quibble so let's get down to some serious baking! And why are my bars called 8-Layer instead of 7-Layer? Because they have an extra-special something something that makes them even more delectable - if that is even possible!

8 Layer Bars

The inside story

Ingredients

• 1 1/2 c graham wafer crumbs
• 1 stick (1/2 c) butter
• 3/4 pkg semi sweet chocolate chips
• 3/4 pkg salted caramel or butterscotch chips
• 3/4 pkg white chocolate chips
• 1/2 c chopped walnuts
• 1/2 c chopped pecans
• 1 pkg coconut flakes or shredded coconut - sweetened or unsweetened
• 1 x 14 oz can of sweetened condensed milk - regular not low fat

How-To: 

Preheat oven to 350 degrees before starting. Line 9x13 inch pan with foil or parchment paper.

*True confessions: I made the mistake of lining the pan with foil and attempted to mix the graham wafers and melted butter right in the pan. Big mistake: ripped foil, messy results but so good!*

1. Melt stick of butter in the microwave for about 20 seconds. Check and melt a bit more if necessary.
2. Stir in the graham wafer crumbs with a fork and then press into a foil-lined 9x13 inch pan. (You can also use parchment paper but I find foil easier to fuss with)
3. Sprinkle chocolate chips evenly over the crumb mixture
4. Sprinkle caramel (or butterscotch) chips evenly over the chocolate chips
5. Sprinkle white chocolate chips over the caramel chips (trust me, these make all the difference)
6. Sprinkle first the walnuts and then the pecans over the top
7. Sprinkle the coconut over the whole mess of deliciousness. Make sure all is covered with it.
8. Drizzle the whole thing evenly with the can of sweetened condensed milk. Don't leave gaps - the bars don't like that (just kidding - it's almost impossible to get it perfect but do your best)

Bake in the preheated oven for approximately 30 minutes or so. The top should be slightly golden with darker gold edges (see the picture). This gives the best results. DO NOT even think about cutting this until it's thoroughly cool - or at least cool enough to not fall apart when you use a serrated knife run under hot tap water to cut it. If you use a better grade of foil than I did you should be able to pull the whole thing out of the pan. This is why we always put the foil slightly higher than the pan's edges, my friends. 

Enjoy....but I don't have to tell you that. If you cut it in many pieces - I call them 2-bite pieces while my hubby calls them "more" - you can get at least a couple to three dozen slices. I kept some out and froze the rest in 2 different freezer container, for the sake of self-control. They "keep" very well.

Cindy Lou Who Wreaths

This is pretty much a variation on the traditional corn flake/marshmallow treat recipe. It's from the Green Eggs & Ham Cookbook inspired by the great Dr. Seuss. Children of all ages love crafting these wreaths, to enjoy as a snack or to give as gifts (or both).

"Every Who down in Who-ville liked Christmas a lot...

But the Grinch, who lived just north of Who-ville, did NOT!...

But, whatever the reason, his heart or his shoes,

He stood there on Christmas Eve, hating the Whos,

Staring down from his cave with a sour, Grinchy frown

At the warm lighted windows below in their town.

For he knew every Who down in Who-ville beneath

Was busy now, hanging a mistletoe wreath."

(from "How the Grinch Stole Christmas")

"CINDY LOU WHO" WREATH

I prefer them plain and "snowy-looking" but "my" kids thought the food coloring added pizzazz

Ingredients

• 2 tsp butter (more for hands when fashioning wreaths)
• 16 oz bag of marshmallows
• 3 c cornflakes
• 1/2 c dried cranberries 

Preparation

1. In a large saucepan over medium heat, melt the butter. Reduce heat to "low" and add marshmallows. 
2. Stir until marshmallows are melted, approx. 10 minutes.
3. Using a wooden spoon, stir cornflakes into the melted marshmallows.
4. Spoon the cornflake mixture onto a sheet of waxed paper and let it stand until cool enough to handle (about 10 minutes).
5. Take a large spoonful of the mixture and shape into a wreath about 2 1/2 inches in diameter, using buttered hands. Place on a clean sheet of waxed paper spread on a cookie sheet. Repeat until all wreaths are made. (if you give each children a clump of the mixture, they can each create their own, much to their delight!)
6. Press a few dried cranberries onto each wreath. You can add a tiny bow if your children wish to make them as gifts. A little bell or other mini ornament can be hung from the middle for effect once it has cooled.
7. Refrigerate until ready to serve. Add additional decorations if desired.

This makes about 12 wreaths.

Classic Pinwheel Cookies - Raspberry or Chocolate

Pinwheel cookies have always been one of my favorite Christmas Cookies. They are attractive, colorful and I love the flavor. I recently found a recipe in one of my old cookbooks that is the best I have found, and branched out into making raspberry pinwheels for the first time! I may never go back to just chocolate again, although I will always make those, too. The chocolate one is much easier than the recipe I used to use, where you placed chocolate dough on top of a portion of plain dough to roll together to make the pinwheel design.

With this recipe, after you divide the dough into 4 parts, you use 2 portions to make the raspberry and 2 portions for the chocolate. A bit of variety and color on your cookie plate or for your bake exchange or sale. Plus you have the advantage of the refrigerated dough, where you can make them, chill them, and bake them when you have the time.

Pinwheel Cookies

Raspberry Pinwheel Cookies

INGREDIENTS:

COOKIE DOUGH

• 1 c butter or margarine, softened
• 1 c brown sugar (packed)
• 1 c granulated sugar
• 2 eggs
• 2 tbsp vanilla
• 3 ½ c all-purpose flour
• 1 tsp baking soda
• ½ tsp salt

 Directions

1.  Cream butter with the 2 sugars in a mixing bowl. Beat in eggs, one at a time. Add vanilla.
2. Stir in flour, baking soda and salt. Divide dough into 4 parts. Roll each part ¼ inch thick into a  rectangular shape
3. Spread with your choice of fillings, roll up (like a jellyroll) and chill overnight, wrapped in waxed paper or cling wrap.
4. When ready, unwrap and slice ¼ inch thick and placed on greased cookie sheets.
5. Bake at 375 degrees for about 8-10 minutes, until the bottoms are slightly golden and the cookies are “set.” Makes about 8 dozen.

FILLINGS

For Chocolate: (a nut-free recipe)

Spread ½ of the dough with 1 c MELTED semi-sweet or dark (I used dark) chocolate chips. Roll, wrap and chill. Let warm at room temperature slightly before slicing or chocolate may be too hard. Bake as directed.

For Raspberry: (has nuts in it)

Spread 1/2 of the dough with a mixture of 1 c raspberry jam, 1 c shredded coconut and ½ c finely chopped nuts. I used chopped hazelnuts but walnuts or pecans would be delicious, too. If you find the mixture too thick to spread, add a little additional jam until you can easily spread it on the dough.Roll, wrap and chill. Cut and bake as directed in recipe. 

Chocolate Pinwheel 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.