Glazed Spiced Snowflake Cookies Recipes

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SNOW FLAKE SPRITZ COOKIES



Snow Flake Spritz Cookies image

This recipe is from the booklet supplied with the Mirro brand Cookie & Pastry Press. There is no refrigeration required. I searched Zaar for the spritz cookie recipes I use from this book, to share with a fellow chef, but they weren't posted yet. *For tips on obtaining the best results possible with your cookie press, check out my photo demo in the Kitchen Gadgets & Appliances forum. http://www.recipezaar.com/bb/viewtopic.zsp?t=330463

Provided by Tinkerbell

Categories     Dessert

Time 32m

Yield 6-7 dozen cookies

Number Of Ingredients 9

1 cup butter (refrigerator temp for electric mixer, slightly softened for hand mixing, margarine or shortening can)
3 ounces cream cheese (refrigerator temp for electric mixer, slightly softened for hand mixing)
1 cup sugar
1 egg yolk
1 teaspoon vanilla
1 teaspoon orange zest
2 1/2 cups flour, sifted
1/2 teaspoon salt
1/4 teaspoon cinnamon

Steps:

  • Cream butter, cream cheese and sugar well. (*See Note below).
  • Beat in egg yolk, vanilla and orange zest.
  • Sift together the flour, salt and cinnamon; gradually blend into creamed mixture.
  • Fill cookie press and form cookies on an ungreased cookie sheet.
  • Bake at 350°F for 12-15 minutes. Checking for a slightly set or very slightly browned cookie at 12 minutes. If needed, bake another 1-3 minutes.
  • Remove at once to cooling racks.
  • Decorate if desired or enjoy them plain. Store in an air-tight container and layered between foil or waxed paper, if needed. These cookies freeze well.

Nutrition Facts : Calories 650.1, Fat 36.8, SaturatedFat 22.9, Cholesterol 128.4, Sodium 456, Carbohydrate 73.8, Fiber 1.5, Sugar 33.6, Protein 7.2

SPICED SNOWFLAKES



Spiced Snowflakes image

A wonderful cookie to bake with kids. Have them cut out their own snowflake stencils, then let the powdered sugar fly. Lace doilies also work well as stencils.

Yield Makes about 2 dozen

Number Of Ingredients 12

1 1/2 cups sifted all purpose flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
1 large egg
2 teaspoons vanilla extract
Powdered sugar

Steps:

  • Sift flour, baking powder, spices and salt into medium bowl. Using electric mixer, beat butter in large bowl until light. Gradually beat in 3/4 cup sugar. Beat in egg and vanilla extract. Gradually beat in dry ingredients. If dough is too soft to mold, refrigerate until firm enough.
  • Spoon dough onto large sheet of plastic wrap. Roll into 7-inch-long, 2 1/4-inch-diameter log. Wrap tightly. Cover and refrigerate overnight.
  • Preheat oven to 350°F. Grease 2 large baking sheets. Unwrap dough and cut into 1/4-inch-thick slices. Place on baking sheets, spacing slices 1 inch apart. Bake until light golden brown, about 12 minutes. Transfer cookies to rack and cool. (Can be made 1 week ahead. Store in airtight container at room temperature.)
  • Place doilies or stencils atop cookies. Sift powdered sugar over. Carefully remove doilies or stencils and serve.

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