Almond Sticks or Rings
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Almond Sticks or Rings
Original Recipe Yield 50 cookies
Ingredients
315 g confectioners' sugar
2 egg yolks
2 eggs
425 g almonds, finely ground
1 small lemon, zested and juiced
65 g confectioners' sugar, for dusting
Directions
Preheat an oven to 325 degrees F (165 degrees C), and line baking sheets with parchment paper.
Place the confectioners' sugar, egg yolks, and eggs in the bowl of an electric mixer, and mix on Medium-Low until well combined. Stir in the the ground almonds, lemon zest, and enough lemon juice to make a thick, smooth batter.
Place the batter into a cookie press with a 1/4 inch star-shaped tip, and press out a 6 inch lines of batter. Cut the batter into 2-inch sticks,or form into rings or letters, and place them on the prepared baking sheets.
Bake in the preheated oven until the cookies are crisp and light brown, 6 to 8 minutes. Allow the cookies to cool.
Place 1/2 cup confectioners' sugar in a fine mesh sieve, and lightly dust the cookies before serving.
Butter Snow Flakes
Original Recipe Yield 6 dozen
Ingredients
280 g all-purpose flour
2 g salt
0.6 g ground cinnamon
225 g butter
85 g cream cheese, softened
200 g white sugar
1 egg yolk
5 ml vanilla extract
2 g orange zest
Directions
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, salt, and cinnamon; set aside.
In a medium bowl, cream together butter and cream cheese. Add sugar and egg yolk; beat until light and fluffy. Stir in the vanilla and orange zest. Gradually blend in the dry ingredients. Fill a cookie press or pastry bag with dough, and form cookies on an ungreased cookie sheet.
Bake for 12 to 15 minutes in the preheated oven, or until the cookies are golden brown on the peaks and on the bottoms. Remove from cookie sheets at once to cool on wire racks.
Chocolate Press Cookies
Ingredients
130 g shortening
350 g white sugar
1 beaten egg
3 ml vanilla extract
10 ml milk
250 g all-purpose flour
30 g unsweetened cocoa powder
3 g salt
50 g multicolored candy sprinkles (optional)
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg, and stir in vanilla and milk. Combine the flour, cocoa, and salt; stir into the creamed mixture until just blended. Fill cookie press, and press onto ungreased baking sheets. Decorate with sprinkles if desired.
Bake for 10 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
Cream Cheese Cookies I
Original Recipe Yield 6 dozen
Ingredients
225 g butter, softened
85 g cream cheese, softened
200 g white sugar
1 egg yolk
3 ml vanilla extract
310 g all-purpose flour
Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy. Beat in egg yolk and vanilla. Stir in flour until well blended. Drop dough by spoonfuls or use a cookie press to place onto prepared cookie sheets. If using floral cookie press design, make an indentation in the center with a thimble, fill with preserves, or press candy into center.
Bake for 15 minutes in preheated oven. Cookies should be pale.
Cream Cheese Spritz
Original Recipe Yield 3 dozen
Ingredients
100 g shortening
85 g cream cheese
65 g white sugar
1 egg yolk
5 ml lemon extract
190 g all-purpose flour
3 g salt
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, cream together shortening, cream cheese, and sugar until light and fluffy. Beat in egg yolk, and lemon extract. Combine flour and salt; gradually mix into the creamed mixture in three additions, mixing well after each. Load dough into a cookie press, and press cookies onto an ungreased cookie sheet.
Bake for 8 to 10 minutes in the preheated oven, or until lightly golden. Let cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
Gelatin Spritz Cookies
Original Recipe Yield 2 - 3 dozen
Ingredients
440 g all-purpose flour
340 g butter
1 (3 ounce) package fruit flavored gelatin mix
5 g baking powder
200 g white sugar
1 egg
5 ml vanilla extract
Directions
Cream butter, sugar and gelatin. Add egg and vanilla. Beat well. Gradually add flour and baking powder. Blend until smooth.
Refrigerate dough until firm. (If using a cookie press, no need to refrigerate dough before use.) Roll into balls and press with bottom of glass with sugar. (Use an ungreased cookie sheet). Bake at 400 degrees F (205 degrees C) for 7-10 minutes.
Glittery Snow Flakes
Original Recipe Yield 6 dozen
Ingredients
1 pound butter, softened
1 cup confectioners' sugar
3 cups all-purpose flour
1/2 cup cornstarch
3 tablespoons edible white glitter
Directions
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, beat the butter and confectioners' sugar with an electric mixer until light and fluffy. Combine the flour and cornstarch; beat with the mixer for 5 to 10 minutes. The batter needs to be soft and fluffy.
Fit a cookie press with a star disc and fill with cookie dough. Press cookies onto ungreased cookie sheets. Sprinkle with edible glitter.
Bake for 20 to 25 minutes in the preheated oven. They will not brown on top so peek at the bottom of a cookie after 20 minutes. Cool cookies on the cookie sheet for a few minutes before transferring to wire racks to cool completely. Store cookies in an airtight tin for up to two weeks
Snow Flakes
Original Recipe Yield 6 dozen
Ingredients
215 g butter flavored shortening
85 g cream cheese, softened
200 g white sugar
1 egg yolk
5 ml vanilla extract
2 g orange zest
310 g all-purpose flour
3 g salt
0.6 g ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C ).
In a medium bowl, cream together shortening, cream cheese, and sugar. Beat in egg yolk, vanilla, and orange zest. Continue beating until light and fluffy. Gradually stir in flour, salt, and cinnamon. Fill the cookie press, and form cookies on ungreased cookie sheet.
Bake in preheated oven for 10 to 12 minutes. Remove from cookie sheet, and cool on wire racks.
Swedish Ground Almond Spritz Cookies
Original Recipe Yield 4 dozen cookies
Ingredients
110 g blanched slivered almonds
225 g butter, softened
200 g sugar
1 egg
5 ml almond extract
15 ml milk
250 g all-purpose flour
0.4 g baking powder
2 g salt
Directions
Preheat the oven to 350 degrees F (175 degrees C). Spread the almonds out on a baking sheet. Bake in the preheated oven for 10 to 15 minutes, until lightly browned or until they give off an aroma. Remove from the oven, and allow to cool completely. Grind to a consistency resembling rough sand in a food processor or blender. Be sure almonds are cool, or you will make almond butter.
In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the almond extract and milk. Sift in the flour, baking powder and salt, and mix in along with the ground toasted almonds to form a soft dough. Refrigerate the dough for 15 to 20 minutes. This will help the cookies keep their shape after pressing.
Lightly grease cookie sheets, and fill cookie press with dough. Press out cookies at least 1 inch apart depending on the size. You can experiment with different cookie designs. I've found most true Swedes tend to use the star shape, however, you're free to use whatever shape suits your fancy.
Bake for 8 to 10 minutes in the preheated oven, until cookies are lightly browned. Cool on the cookie sheets for a minute before transferring to a wire rack to cool completely.
Upside Down Cookies
Original Recipe Yield 12 cookies
Ingredients
250 g all-purpose flour
40 g white sugar
20 g baking powder
2 g cream of tartar
100 g shortening
160 ml milk
55 g packed brown sugar
55 g butter, melted
7 g ground cinnamon
120 g confectioners' sugar
60 ml milk
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease a muffin pan.
In a medium bowl, stir together flour, sugar, baking powder, and cream of tartar. Cut in shortening until mixture resembles coarse crumbs. Sprinkle on the milk, and stir to mix. Place dough on a floured surface and knead for about ten strokes. Too much kneading will toughen up the dough. Divide the dough in half.
In a small bowl, mix together the brown sugar and cinnamon. On a floured surface, roll out 1/2 of the dough at a time to a 12x10 inch rectangle. Brush with the melted butter, and sprinkle the cinnamon mixture evenly over the dough. Cut the rectangle into 5 strips 12 x 2 inches each. Stack the strips on top of one another, and cut the stack into 2 inch squares. Place the squares, layered side down, into the muffin cups. Bake in the preheated oven for 10 to 12 minutes.
In a small bowl, stir together the confectioners' sugar and milk until smooth. When cookies come out of the oven, drizzle the icing on.
