Does anyone have a REALLY GOOD recipe for sugar cookies or "spritz" cookies?

Question

I have 2 "spritz" cookies guns. I know if I mix food coloring in with cookie dough I get really cool looking cookies. But I lost my recipes book and with the holidays approaching, I need a really good sugar cookie and/or spritz cookie(I believe they are the same recipe, but I think one requires more butter), recipe. The last recipe I got from my mom wasn't "sweet" enough. The cookies ended up kinda blah. I'm looking for a recipe that the cookies will be irrestable(Not sure If I spelled that right....lol). Thanx ahead of time, much appreciated!

Answer 1

Spritz Cookies
Categories: Cookies
Yield: 72 servings

1 c Butter
1/2 c Plus 1 tb sugar
1 Egg
1 ts Vanilla
1/2 ts Almond extract
2 1/2 c All purpose flour
3/4 ts Salt
Colored sugar; small candies
For decoration

Cream butter well. Add sugar. Cream until light and fluffy. Add egg,
vanilla and almond extract. Beat well.
Sift flour and salt together. Add to creamed mixture. Blend well. Knead
dough with hands until it is soft and pliable. Press dough through cookie
press onto ungreased cookie sheet. Decorate with colored sugar or small
candies. Bake in preheated 400 degree oven about 8 minutes. Makes approx.
6 dozen, depending on tip used.

Answer 2

SPRITZ:

1 cup butter
1 tsp vanilla
1/2 cup sugar
1 egg yolk
2 cups sifted flour
1/2 teaspoon baking powder
1/4 tsp salt

A. Cream butter with extract; gradually add the sugar, beating until fluffy. Add egg yolk and thoroughly beat.

B. Sift flour, baking powder, and salt together; add to the creamed mixture ion fourths, mixing until blended after each addition.

C. Followin the manufactor's directions, fill a cookie press with dough and form cookies of various shapes directly onto ungreased cookie sheets.

D. Bake at 350 f for 12 minutes. Makes approximaely 26 in a single recipe. 52 in a doubled recipe.

Variation: To make chocolat Spritz: follow Spritz recipe. Thoroughly blend 1/4 boiling water and 6 Tbs cocoa; cool. Mix in after adding the egg yolk.

Answer 3

Spritz Cookies
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
FREE Newsletter. Sign Up Now!
Delicious buttery cookie press cookies.
INGREDIENTS:
1/2 cup butter or margarine, softened
1/2 cup shortening
2/3 cup sugar
3 egg yolks
1 teaspoon almond extract
2 1/4 cups all-purpose sifted flour
PREPARATION:
Cream together butter, shortening, and sugar until light and fluffy. Beat in egg yolks and flavoring. Blend in flour. Fill cookie press and shape cookies on chilled ungreased cookie sheets. Bake at 375° for 10 to 12 minutes. Makes about 4 to 5 dozen spritz cookies.

Answer 4

This is not a true sugar cookie recipe - just a sugar cookie desert idea that blows people's minds everytime. My neighbor taught me this one for impressing dates but it could work for any occasion. Recipe uses philsbury sugar cookie dough as the cookie - Use other sugar cookie recipe if you find one and prefer it to philsbury's. Flatten out the dough on a cookie pan or pizza pan in one thin(1/4 inch maybe) layer - cook it like the directions on the package tell you too. Then make an icing from 1 cup of sugar and 1 regular package of philidelphia cream cheese mixed well. Get fresh fruit (strawberry, blueberry, etc. - don't use fruits that fade like apples or bananas-they look like crap after 10 minutes after exposed to the air.) slice those fruits into little - but not too little - chunks. Let the sugar cookies cool however you do it then slice them into squares or triangles - anything but normal round cookies --- make it look different and exciting. Ice them with the cream cheese/sugar mix, top with fresh fruit and serve it up. This desert just looks so tempting when you pass by the plate. Once you try a bite - you start to eat them all so consider this and make plenty for your occasion - whatever it may be. I've used raspberries and black berries before too - these put the dessert on another level but you have to deal with minor juice leakage on the icing - not to worry if you rest the sliced berries on a paper towel before putting them on the cookie itself and if you are going to serve them within a couple of hours. I noticed juice leakage after keeping my personal stash of this dessert in the fridge overnight so you shouldn't have to worry about it too much. If you really want to use apples or pears - place the flesh of the fruit into the icing - leaving the skin of the fruit exposed. Mix up the types of fruit so your dessert is multicolored - makes it much more attractive. Don't stack the fruit too high - no one wants this madness on their carpet - leave just a little space in between fruit chunks so they are anchored well by the icing. Ok - so here's the ingredient list again:

Sugar cookie dough
Icing---- 1 cup sugar & 1 reg. cream cheese pkg. mixed
fruit of your choice

Good Luck

Answer 5

Brown Sugar Cookies:

When real butter and dark brown sugar blend and bake, you get these crisp praline-tasting cookies.

1 cup butter, softened
1 1/2 cups firmly packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
3 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Decorator sugar

Beat butter at medium speed of an electric mixer until creamy. Gradually add brown sugar, beating well. Add egg and vanilla, beating well.

Combine flour, soda, and salt; add to butter mixture, beating just until blended.

Roll dough to 1/4" thickness between two sheets of wax paper. Cut with 4" cookie cutters. Place 1" apart on ungreased cookie sheets. Sprinkle cookies with decorator sugar.

Bake at 350° for 10 to 12 minutes. Let cookies cool 1 minute on cookie sheets, and carefully transfer to wire racks to cool completely.

Yield: about 2 1/2 dozen

Answer 6

I love those cookie guns, they make everything look so great! Here's a recipe to make them taste yummy along with looking great!

Sugar Cookies


1 large egg
2 teaspoons pure vanilla extract
1 cup (2 sticks) unsalted butter, slightly soft
1/2 cup granulated sugar
3 tablespoons confectioners' sugar
1/4 teaspoon fine salt
2 cups all-purpose flour, plus as needed
For Decorating:
1 cup confectioners' sugar
About 1 tablespoon milk
Food coloring, if desired
Sprinkles, candies, cored sugar as desired

Whisk the egg and vanilla in a small bowl and set aside.
With a hand held mixer in a large bowl, cream the butter until fluffy. Scrape down the sides of the bowl with a rubber spatula, add both sugars, and continue beating until light, 2 to 3 minutes. Scrape the sides of the bowl again, if needed, then add the egg mixture, beating for about 1 minute. Sift the salt with the flour. Reduce the mixer to a low speed and then add the flour mixture, mixing just until blended.

Turn the dough out of the bowl. Divide the dough in half and place each half between 2 pieces of lightly floured parchment or waxed paper. Use a rolling pin to flatten the dough into a disk about 1/4-inch thick. Slide the dough/parchment sheet onto a flat cookie sheet, or on the back of a rimmed baking sheet. Refrigerate until firm, about 2 hours or overnight.

Evenly space the racks in the oven and preheat to 325 degrees F. Place 1 disk of the cookie dough on a clean work surface and peel off the top sheet of paper. Cut cookies with a 1 1/2-inch round or a decorative shaped cookie cutter directly on the parchment. Use a spatula to transfer the cookies to a parchment-lined or non-stick baking sheet, spacing them about 1-inch apart. Repeat with other sheet of dough. Any excess dough can be re-rolled, refrigerated, and cut.

Bake until the edges of the cookies are a light golden, about 15 minutes. Transfer cookies to a rack to cool.

For decorating: Whisk the confectioners' sugar with just enough milk to make a thick icing. Transfer icing to a small plastic bag. Press the icing into a corner of the bag and snip off the corner with scissors to make a small opening. Gently press the icing onto the cookie to make a simple pattern. Decorate as desired. Set aside for about 1 hour to let the icing harden.

Store in an airtight container for up to 1 week.

Copyright 2003 Television Food Network, G.P. All rights reserved

Variations:
Walnut Orange: Add 3/4 teaspoon grated zest of orange with the sugar, and 2/3 cup finely chopped walnuts with the flour.
Pecan-Cinnamon: Mix 1 teaspoon ground cinnamon with the flour, and add 2/3 cup finely chopped pecans with the flour. Sprinkle the tops of the cookies before baking with a mixture of 2 tablespoons granulated sugar and 2 teaspoons ground cinnamon.

Almond: Reduce the vanilla extract to 1 teaspoon and add 1/2 teaspoon pure almond extract. Add 3/4 cup chopped toasted sliced almonds to the dough with the flour. If desired, for decoration, brush the tops of the unbaked cookies with some egg white and press a few un-toasted almond slices onto the top of each cookie prior to baking.