NOTES: See variations to basic recipe below. For easy passage through the cookie press, do not chill any Spritz dough. Hold the cookie press upright over the cookie sheet EXCEPT when making bars. Beat margarine or butter in a large mixer bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder and beat till combined. Add egg yolk, vanilla, and almond extract and beat till combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. If desired, tint dough with food coloring. Force the dough through a cookie press onto an ungreased cool cookie sheet. Bake in a 400 oven for 7 to 8 minutes or till done. Remove and cool. Makes about 30. Chocolate-Mint Sandwiches: Prepare dough as directed except add 1/4 cup unsweetened cocoa powder with the flour. Force dough through a cookie press using a bar template, making each cookie about 2 inches long. Hold the cookie press at a 45-degree angle. Bake in a 400 oven for 6 minutes. Cool on rack. For the filling, heat 1 cup semisweet mint-flavored chocolate pieces and 2 teaspoons shortening till chocolate is melted. Spread half the cookies, flat side up, with about 1 teaspoon filling each. Top with the remaining cookies, flat side down. Drizzle the tops of cookies with green Cookie Frosting (below). Makes about 48. Lemon Drops: Prepare dough as directed except substitute lemon extract for the almond extract and color cookies with yellow food coloring. Force dough through a cookie press using a swirl star template. Bake as directed. * For glaze, stir together 1 cup sifted powdered sugar, 10 drops lemon extract, and enough milk to make of drizzling consistency; set aside. Dip half of each cookie in the lemon glaze and sprinkle with poppy seed. Makes about 75. Peppermint-Filled Christmas Trees: Prepare dough as direct EXCEPT color dough with green food coloring. Force dough through a cookie press using a tree template. Bake as directed. For filling: combine 1 cup sifted powdered sugar, 2 tablespoons softened margarine or butter, 1/2 teaspoon vanilla, and 2 tablespoons finely crushed peppermint sticks. Stir in enough milk (2 to 3 tablespoons) to make of spreading consistency. Spread 1 teaspoon filling each on the flat side of half of the cookies. Top with the remaining cookies, flat side down. Makes about 36. Candy Cane Cookies: Prepare dough as directed EXCEPT reduce flour to 1 1/2 cups and stir in 1/4 cup ground hazelnuts (filberts) with the flour. Using a pastry bag fitted with a wide tip, pipe 2-inch-long candy cane shapes on an ungreased coolie sheet. Bake as directed. Cool on cookie sheet about 1 minute; remove and cool completely. Drizzle with pink cookie frosting. Makes 36. Cookie Frosting: Combine 1 cup sifted powdered sugar with enough milk (1 to 2 tablespoons) to make frosting of spreading or piping consistency. If desired, stir in a few drops food coloring. Makes about 1/2 cup. Source: Christmas Cookies 1993, Better Homes and Gardens (Special Interest Publications) Typos by Brenda Adams
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|Serving Size: 1 Serving (877g)|
|Recipe Makes: 1|
|Calories from Fat: 2500 (57%)|
|Amt Per Serving||% DV|
|Total Fat 277.8g||370 %|
|Saturated Fat 53g||265 %|
|Monounsaturated Fat 132.8g|
|Polyunsanturated Fat 83.3g|
|Cholesterol 209.8mg||65 %|
|Sodium 6139.3mg||212 %|
|Potassium 362.3mg||10 %|
|Total Carbohydrate 466.2g||137 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 460.3g|
|Protein 24.9g||36 %|
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Calories per serving: 4406
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