Fiori Di Sicilia Spritz Cookies Recipes

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FIORI DI SICILIA SPRITZ COOKIES



Fiori Di Sicilia Spritz Cookies image

These spritz cookies use an extract from King Arthur Flour which is a combination of citrus and vanilla. If you don't have this extract, you could make your own combination with a mixture of vanilla, orange and lemon extracts. From the KIng Arthur Flour website.

Provided by xtine

Categories     Dessert

Time 30m

Yield 7 dozen cookies

Number Of Ingredients 9

1 cup unsalted butter
3/4 cup sugar
1/2 cup cream cheese
3/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon fiori di sicilia flavoring
1 grated whole orange and, rind (zest) or lemon
1 large egg yolk
2 1/2 cups all-purpose flour

Steps:

  • Preheat the oven to 375°F If you're making shaped cookies using a cookie press, chill two ungreased baking sheets in the freezer while you make the dough.
  • Beat together the butter, sugar, cream cheese, salt, vanilla, Fiori di Sicilia, and zest.
  • Beat in the egg yolk, then stir in the flour.
  • If you're using a cookie press, follow the directions that come with the press to pipe cookies onto the chilled baking sheets.
  • If you're not using a cookie press, simply drop the dough by the teaspoonful onto the ungreased baking sheets. Top with coarse white sparkling sugar or colored sugar, if desired.
  • Bake the cookies for 8 to 10 minutes, until they're brown around the edges.
  • Remove from the oven, and wait 5 minutes before transferring the cookies to racks to cool. Be sure to move the cookies before they're totally cool, as otherwise they may stick to the baking sheet.
  • Store completely cool cookies airtight, at room temperature, for up to a week; freeze for longer storage.

Nutrition Facts : Calories 544.2, Fat 33.1, SaturatedFat 20.2, Cholesterol 114.3, Sodium 308.2, Carbohydrate 56.4, Fiber 1.2, Sugar 22.1, Protein 6.3

ITALIAN "EASTER" CREAM CHEESE SPRITZ COOKIES RECIPE - (4.2/5)



Italian

Provided by Foodiewife

Number Of Ingredients 15

COOKIES:
8 ounces (1-cup) unsalted butter, softened at room temperature
3 ounces cream cheese (I use Philadelphia brand), softened at room temperature
1 cup granulated sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1/4 teaspoon Fiori di Sicilia (from King Arthur Flour) (optional, but gives a citrus-vanilla flavor)
11 1/4 ounces (2 1/2-cups) all-purpose flour, sifted
1 egg white, lightly beaten (optional, if not using glaze. Helps to adhere colored or coarse sugar, before baking)
GLAZE:
1 1/2 cups confectioners' or glazing sugar
2 tablespoons milk
2 tablespoons light corn syrup
Nonpareils, for decorating
Colored sugars or other decorations for sprinkling (optional) if not making the glaze.

Steps:

  • Heat the oven to 375°F. With a stand mixer (use the paddle attachment) or a hand mixer, beat the butter, cream cheese, and sugar in a large bowl on medium speed until light and fluffy, about 4 minutes. Add the egg yolk and vanilla and whatever extract you wish touse, and beat again until blended. Add the flour and mix on low speed until blended. Fit a cookie press with a die plate. Scoop up about a quarter of the dough* and, using a small amount of flour if needed, shape the dough into a log just narrower than the barrel of the cookie press. Slide the log into the cookie press and spritz the cookies directly onto ungreased baking sheets about 1 inch apart. (optional) Brush the tops with the beaten egg white and sprinkle with colored sugar if using. Repeat with the remaining dough. Otherwise, don't brush with the egg white and sugar and bake plain. Then make the glaze. Bake until the cookies are just golden around the edges, 10 to 12 minutes (it's best to bake one sheet at a time). Let the cookies cool on the baking sheet on a rack for 5 minutes before transferring them to a rack to cool completely. Be sure the baking sheet is cool before spritzing more cookies. Glaze: Blend all of the ingredients. I like to lay my cookies on a cooling rack, and then drizzle the glaze with a spoon. Or, you can dip each cookie in the glaze. Sprinkle with nonpareils or colored coarse sugar. Allow to dry for at least 15 minutes. Store at room temperature or freeze in an airtight container, separating the cookie layers with waxed paper. Tips: I found the dough to be a bit soft to work with my cookie press. I refrigerated the dough for about 30 minutes, and froze each baking sheet. Do NOT line the baking sheets with parchment paper, nor grease them. Spritz cookies want to be on a cool baking sheet. The reason for freezing the baking sheets, is to prevent spreading of the cookies.

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