Recipes for "spritz cookies"

Gather all ingredients and preheat the oven to 375 degrees F (190 degrees C).

Beat butter with an electric mixer in a large bowl for 30 seconds.

Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, vanilla, and almond extract until combined.

Beat in as much of the flour as you can using the mixer. Stir in any remaining flour with a wooden spoon

Force room-temperature dough through a cookie press onto ungreased cookie sheets. If desired, sprinkle cookies with colored sugar or nonpareils.

Bake in the preheated oven until edges are firm but not brown, 6 to 8 minutes. Transfer to wire racks to cool completely.

For powdered sugar icing, combine powdered sugar, milk, and vanilla in a small bowl. If necessary, add more milk, 1 teaspoon at a time, to make icing drizzling consistency.

If desired, drizzle cooled cookies with powdered sugar icing and decorate with sprinkles.

Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.

Combine butter and sugar in a bowl. Beat with an electric mixer until creamy. Add egg yolks and vanilla extract. Mix until well combined. Beat in flour and baking powder. Use your hands to finish mixing if dough does not come together.

Add dough to a cookie press and press spritz-shaped cookies onto the prepared baking sheets.

Bake in the preheated oven until cookies are lightly browned, 8 to 10 minutes. Cool on the baking sheets briefly; carefully transfer to a wire rack to cool completely before decorating.

Preheat oven to 400 degrees F (200 degrees C).

Mix butter, sugar, egg yolks, and vanilla in a large bowl until smooth and creamy, about 2 minutes. Stir in flour by hand until dough is smooth and pliable.

Spoon dough into a cookie press fitted with desired template. Press dough onto ungreased baking sheets, spacing about 1 inch apart. Sprinkle with colored sugars.

Bake in the preheated oven until set and lightly golden around the edges, 7 to 10 minutes. Cool cookies on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Preheat the oven to 325 degrees F (165 degrees C).

Combine butter, brown sugar, white sugar, and vanilla extract in a large bowl; beat with an electric mixer until light and fluffy, 3 to 5 minutes. Add egg yolks, 1 at a time, mixing for about 15 seconds after each yolk. Add cream cheese and mix until well combined. Mix in nutmeg, cinnamon, and salt; beat until completely mixed. Add flour and stir just until incorporated.

Fill a cookie press with dough and press out cookies, using your favorite shape, onto ungreased cookie sheets. Sprinkle with colored sugar.

Bake in the preheated oven until lightly browned, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Repeat with remaining dough.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Beat butter and cream cheese together in a bowl using an electric mixer until creamy. Mix in sugar until light and fluffy. Add egg yolk, lemon zest, lemon extract, and vanilla extract. Mix well. Add flour and salt gradually until dough is combined.

Shape dough into small logs; place a log into a cookie press and press out onto ungreased cookie sheets. Repeat with remaining dough logs.

Bake in the preheated oven until lightly browned, 12 to 14 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Spread the almonds out on a baking sheet. Bake in the preheated oven for 10 to 15 minutes, until lightly browned or until they give off an aroma. Remove from the oven, and allow to cool completely. Grind to a consistency resembling rough sand in a food processor or blender. Be sure almonds are cool, or you will make almond butter.

In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the almond extract and milk. Sift in the flour, baking powder and salt, and mix in along with the ground toasted almonds to form a soft dough. Refrigerate the dough for 15 to 20 minutes. This will help the cookies keep their shape after pressing.

Lightly grease cookie sheets, and fill cookie press with dough. Press out cookies at least 1 inch apart depending on the size. You can experiment with different cookie designs. I've found most true Swedes tend to use the star shape, however, you're free to use whatever shape suits your fancy.

Bake for 8 to 10 minutes in the preheated oven, until cookies are lightly browned. Cool on the cookie sheets for a minute before transferring to a wire rack to cool completely.

Place the eggs into a saucepan with enough water to cover by 1 inch. Cover the saucepan, and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water. Peel eggs, separate yolks from whites. Sieve or finely grate yolks. Reserve whites for another use.

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Beat the butter and sugar with an electric mixer in a large bowl until smooth. Beat in the egg yolks and the almond extract. Slowly mix in the flour, just until incorporated. Use a spritz style cookie maker to press cookies onto prepared baking sheet.

Bake in the preheated oven just until the edges begin to brown, 8 to 10 minutes.