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Chefdruck’s Tasty Tuesday
A few years ago, “Santa” aka Steve gave me a cookie press. I’d been wanting one for a while, and I was excited to get the gift although I’d never made those types of cookies before. I carefully put it away in a prime time position in my kitchen cabinet. It remained there for two years.
Then some divine inspiration this December moved me to break out the cookie press. I literally had to dust it off to find the tape to cut to open the package. I did some quick research online and discovered a recipe for which I had the ingredients in my fridge: spritz cookies. I made a few alterations, and whipped up a batch of dough. There was no chilling, no rolling out, just some mixing. Ten minutes later, I had a batch of dough ready for pressing.
Figuring out how to get the hang of my cookie press took some doing but once I had it figured out, it was really quite simple. All I did was pack the dough in the canister, choose the cookie type, and press away. I could change the shape at any time, didn’t have to wait until I was done with the dough in the canister. Just press, and voila.
My kids’ favorite cookies to bake, up until now, had been sugar cookies. I dreaded their requests to make them because it’s really a two day process or at the very least an all day process. First make the sugar cookie dough, then chill it, then roll it out, then bake it and decorate it. We now have a new favorite cookie that can be on the table in thirty minutes tops. And they even taste good!
INGREDIENTS
1 cup butter softened
1 (3 ounce) package cream cheese, softened
1 cup white sugar
1 egg yolk
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
DIRECTIONS
1) Preheat oven to 350 degrees F (175 degrees C ).
2) In a medium bowl, cream together butter, cream cheese, and sugar.
3) Beat in egg yolk, and vanilla. Continue beating until light and fluffy.
4) Gradually stir in flour, salt, and cinnamon.
5) Fill the cookie press, and form cookies on ungreased cookie sheet.
6) Decorate with colored sugar or sprinkles.
7) Bake in preheated oven for 10 to 12 minutes.
Remove from cookie sheet, and cool on wire racks.
>Yum! I love spritz cookies. My grandma made them every year. Somehow mine don’t taste the same even though I have the same recipe that she used.
>I LOVE my cookie press!!!
And those spritzes (?) are fabulous!
>Fun!
We’re going to be making some today for New Years.
I may just have to use your recipe, Thanks.
It does take some gettting used to, but once you know how to use the press, so much fun to use!
>i have one of these and have NEVER used it for fear of it…..
>yummy- thanks for the easy recipe
>I love Spritz cookies. But, I seriously need a cookie press. How fun!!!
>I love spritz cookies!! I will have to try this recipe though, my recipe does not have cream cheese in it….just massive amounts of butter!!
My 15 year old daughter tried to make spritz cookies last week and they would not stick to the pan, thus they became “drop” cookies instead. Disappointing for her. We’ll try your recipe with the cream cheese now! Thank you!
We have been so late with our Christmas cookies this year. We’ll be making spritz cookies today and calling them new year’s cookies. good luck with yours!