Toaster Oven Cookies :: Spritz Cookies
Posted by BettyBoop at recipegoldmine.com 10/27/2001 3:02 pm
There is one rule which I live by when making spritz cookies. It is a tried and true method of achieving consistency every time.
1) Dont grease cookie sheets.
2) Add flour gradually.
3) Check for dough consistency before adding all of the flour.
4) If dough is too dry, add 1 egg yolk.
5) If dough is too soft, chill 30 to 60 min.
Source: Martha Stewart
I make a variety of spritz cookies and this is the best cream cheese cookie that I have found. I sometimes like to substitute 1 tea. coconut and 1/2 tea. almond extract for the lemon or orange extract. The combination of coconut and almond is wonderful. Play around with the extracts and see which one you like.
1/2 C. butter flavored Crisco vegetable shortening
3 oz. Philly cream cheese, softened
1/3 C. sugar
1 egg yolk
1 tea. lemon or orange extract
1 1/2 C. flour
1/2 tea. salt
Preheat oven to 400 degrees F.
Cream vegetable shortening, cream cheese and sugar until light and fluffy. Add egg yolks and extract beating well.
Mix flour and salt together in a bowl. Add to creamed mixture in 3 additions, mixing well after each addition.
Fill press and make desired shapes on ungreased cookie sheets. Bake 10 to 12 min. or until lightly browned around edges.