QUICK MIX SPRITZ COOKIES
Another favorite recipe from the booklet supplied with the Mirro brand Cookie & Pastry Press. There is no refrigeration required. I searched Zaar for the spritz cookie recipes I use from this book, to share with a fellow chef, but they weren't posted yet. *For tips on obtaining the best results possible with your cookie press, check out my photo demo in the Kitchen Gadgets & Appliances forum; click the link on my profile page or copy and paste this address: http://www.food.com/bb/viewtopic.zsp?t=330463. I do not believe the forums are accessible anymore, so check out my original post on my personal blog here: http://tinkstreats.blogspot.com/2010/03/mirro-cookie-pastry-press.html#links
Provided by Tinkerbell
Categories Dessert
Time 22m
Yield 5-6 dozen cookies
Number Of Ingredients 7
Steps:
- Sift flour, sugar, salt and baking powder together in a bowl.
- With a pastry blender or two knives, cut the butter into the flour mixture until it resembles pie crust or biscuit mix (very fine lumps).
- Crack an egg into a glass, liquid measuring cup. A large egg will measure 1/4 cup. If it doesn't, add water to reach the 1/4 cup line.
- Add the egg, water (if needed) and the vanilla to the flour mixture and beat the mixture well.
- Fill cookie press and form cookies on ungreased cookie sheets (aluminum preferred for best heat distribution).
- Bake at 375°F for 10-12 minutes or until cookies are just set or very slightly browned. Check cookies at the 10 minute mark and bake 1-2 minutes longer, if needed.
- Remove immediately to cooling racks.
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Adam Andrews
[email protected]Overall, these cookies are a delicious and easy-to-make treat that is perfect for any occasion.
Md Bakul Molla
[email protected]These cookies are a keeper! I'll be making them again and again.
Yazan a king of Naruto
[email protected]I can't wait to try different flavor variations of these cookies.
SHARICKA ALEXANDER
[email protected]These cookies are the perfect gift for friends and family.
Gerald Noble
[email protected]I topped the cookies with sprinkles for a fun and festive look.
Sharif Munna
[email protected]I added a little bit of cinnamon to the dough for a warm and cozy flavor.
Skjahid Sk
[email protected]I made these cookies gluten-free by using almond flour. They were still delicious.
HAROOn Haroonkhan
[email protected]I'm allergic to nuts, so I used sunflower seeds instead. They turned out just as good!
Pascual Torres
[email protected]These cookies are a great way to use up leftover egg whites.
kharap Manus
[email protected]I made these cookies with my kids and they had a blast. It's a great activity for a rainy day.
Sonia Komal
[email protected]These cookies are so addictive! I can't stop eating them.
Kemigisa Juliet
[email protected]I love the texture of these cookies. They're crispy on the outside and chewy on the inside.
zil dunorjr
[email protected]These cookies are the perfect combination of sweet and tart. The lemon flavor really shines through.
Mir Umair
[email protected]I'm not a big baker, but these cookies were so simple to make that even I could do it. And they turned out great!
Jaimala Wankhede
[email protected]These cookies are so festive and fun! I made them for a Christmas cookie exchange and they were a big hit.
Malonie Howe
[email protected]I love how quick and easy these cookies are to make. They're perfect for a last-minute dessert or snack.
Indra Abishek Adhikari
[email protected]These cookies were a hit at my holiday party! They're so easy to make and taste delicious. I'll definitely be making them again.