Does anyone have any good recipes for spritz cookies? Also any tips for working that press? Mine is a screw down type that springs back if you don't hold it tight.
Also, would love to hear about any good trifle recipes you might have.
Stir together flour and baking powder. Beat butter for 30 seconds; add sugar and beat until fluffy. Add egg, vanilla and almond extract, beat well. Gradually add dry ingredients to beaten mixture, beating till well combined. Do not chill dough. Force dough through cookie press onto an ungreased cookie sheet, sprinkle with colored sugars, you can also add foof dye to the dough mixture to make colored cookies. Bake at 400 degrees fro 7 to 8 minutes, makes about 60 cookies.
We use a Wilton cookie press, it locks down with each press so each cookie is perfect.
Trifle is basically layers of cake (pound, angel food or lady fingers) fruit of your choice (cherry pie filling is good - my favorite), then vanilla pudding and whipped topping - or cream. Then repeat the layers. The cake may be sprinkled with sherry or rum to make it really festive. It is best made the day before or at least a few hours before serving to give the flavors a chance to blend together.
Cream Cheese Spritz Cookies &frac; Cup shortening 3 Oz. Cream Cheese 1/3 Cup sugar 1 Egg yolk 1 tsp. lemon or orange extract 1 &frac; Cups all purpose flour &frac; tsp. salt
Preheat oven to 400°F. Cream shortening, cream cheese and sugar until light and fluffy. Add egg yolk & extract; beat well. Mix flour and salt together in a separate bowl. Add to creamed mixture in three additions, mixing well after each addition. Place in cookie press. Make desired shapes on an ungreased baking sheet. Bake 8 - 10 minutes.
Easy 2-Step Fudge 1 Bag (12 oz.) MILK chocolate chips 1 tsp. Vanilla 1 Container (16 oz.) ready-made frosting * Optional ingredient of your choice (see next page)
Add all ingredients into Pampered Chef Professional Family Skillet. Melt over low heat, stirring constantly. Mix until smooth.
For cookie press: First put stones or cutting board in the freezer and just before you put the fudge in the press cover them with parchment paper. Cool the fudge to 90-100°F then scoop into cookie press. Press onto parchment paper on top of cooled stones and let set about 10 minutes. If one doesn't come out well, just scrape it up and put it back in.
I have a collection of many more spritz cookie recipes available...email me directly if you want more! babe61531@yahoo.com
Login using the form on the top of the page to post feedback (if you are a registered user). If you have not yet registered, click here to do so. It's FREE!.
