Spritz Orange Crisps Recipes

ORANGE SPRITZ COOKIES

Steps:

• In a mixing bowl, cream butter, cream cheese and brown sugar.
• Beat in orage peel and extract.
• Combine flour and salt.
• Gradually add to creamed mixture.
• Using a cookie press fitted with the disk of your choice, press cookies 1 inch apart onto ungreased baking sheets.
• Sprinkle them with colored sugar.
• Bake at 375º for 6-9 minutes or until lightly browned.
• Cool for 2 minutes.
• before removing to wire racks.

ORANGE CRISPS

Steps:

• Position racks in upper and lower thirds of oven; preheat to 300°F.
• Coat 2 large baking sheets with cooking spray.
• Mix flour, sugar, butter, orange zest, orange juice and vanilla in a medium bowl until smooth.
• Spread 1 tablespoon of batter into a 2 1/2-inch circle on the prepared baking sheet.
• Repeat with the remaining batter, making 6 cookies per baking sheet, spacing them about 4 inches apart.
• Bake the cookies until lightly browned around the edges, switching the pans back to front and top to bottom once halfway through, 16 to 18 minutes.
• Immediately and carefully transfer the cookies from the pan to a wire rack using a thin metal spatula. Let cool completely.

ORANGE CINNAMON CRISPS

Steps:

• Preheat oven to 350 Degrees.
• Beat 1 Cup Sugar, Shortening, Egg, Vanilla and Orange Zest.
• Add Orange Juice.
• Stir in Flour, Soda, and Salt.
• Shape dough into walnut sized balls. Combine remaining sugar and cinnamon.
• Dip balls in cinnamon-sugar mixture and place on ungreased baking sheet.
• Flatten cookies with the bottom of a glass dipped in cinnamon-sugar mixture.
• Bake 10 to 15 minutes or until delicately browned.
• ADDITIONALLY, I tried this over the weekend using lime juice and zest and rolled them in plain white sugar and they were out-of-this-world!

ORANGE SPRITZ

Steps:

• Preheat oven to 350 degrees, with racks onupper and lower thirds. On a piece ofparchment paper, pat out dough to 1/2inch thick. Sprinkle zest evenly over top;knead to incorporate.Transfer to a cookiepress; pipe shapes, about 1 inch apart,onto ungreased baking sheets.
• Bake cookies in upper and lower thirdsof oven, switching positions of sheetshalfway through, until edges are lightgolden, about 15 minutes. Transfer towire racks to cool completely.
• Set a small heatproof bowl over a panof simmering water; add half the chocolateto bowl, and stir until melted andsmooth. Add the remaining chocolate;remove bowl from heat. Stir until smooth.Transfer chocolate to a pastry bag fittedwith a very small (less than 1/16 inch) plainround tip, such as Wilton #1.
• Transfer cookies to a sheet of parchmentpaper. Pipe chocolate in a zigzagpattern over tops. Let stand until chocolatehas set.

ORANGE SPRITZ COOKIES

Steps:

• Preheat the oven to 350°F.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening and granulated sugar, mixing on medium speed for about 30 seconds. Add the baking powder and mix until combined, about 10 seconds. Mix in the egg replacer, vanilla, orange zest, and orange juice until combined, about 30 seconds.
• In a separate bowl, whisk together the flour mix, xanthan gum, and salt.
• Add the flour mixture to the shortening mixture, beating on low speed until combined.
• Pack the dough into a cookie press. Place the face of the press firmly down on an ungreased baking sheet. Press out a cookie. Space the cookies about 1 inch apart. Decorate with colored sugar.
• Bake for 8 minutes in the center of the oven, or until the cookie edges are firm but not brown. Cool on the baking sheet for a couple of minutes before transferring to a cooling rack.
• The key to perfect spritz cookies is mastering a cookie press. Try the Wilton Comfort Grip Cookie Press (www.wilton.com). The rule: a single press, a pretty cookie. (A double press makes a messy blob.) Test-press a few cookies to get the knack of it, and to get the dough moving. Then you're off and pressing!
• If the dough is too soft (if it's a very warm day, this may happen), put it in the fridge for about 30 minutes to firm it up. But please note, under normal conditions, this dough does not call for chilling.
• Also, make sure your baking sheets aren't warped. If you're baking sheets aren't flat, your cookie press will rebel.