Wilton Butter Press Cookies Recipes

MY FAVORITE SPRITZ COOKIES

Steps:

• Preheat oven to 350°F (177°C). Line 2 or 3 large baking sheets with parchment paper or silicone baking mats.
• In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth, about 2 minutes. Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
• On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined.
• Follow cookie press manufacturer's directions to fit your cookie press with a decorative plate. Scrape some of the dough into your cookie press. Hold the cookie press perpendicular to the lined baking sheet and press out the cookies 2 inches (5 cm) apart. If desired, decorate the shaped cookie dough with sprinkles or press a chocolate chip into the center. Note: It's helpful to lightly brush the shaped cookie dough with water before adding sprinkles-this helps them stick.
• If the cookie dough becomes too soft as you work, chill the shaped cookie dough in the refrigerator for 10 minutes before baking.
• Bake until very lightly browned on the edges, 7-9 minutes.
• Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. If desired, drizzle with melted chocolate.
• Cookies stay fresh in an airtight container at room temperature for up to 1 week.

CLASSIC BUTTERY SPRITZ COOKIES

Steps:

• Preheat oven to 350ºF.
• In a medium sized bowl, combine flour and baking powder.
• In a separate large bowl, beat butter and sugar with an electric mixer until light and fluffy. Add egg, milk, vanilla extract and almond extract; mix well.
• Gradually add the flour mixture to butter mixture; beat until combined. Do not chill.
• Fill cookie press with dough and with desired disks, press cookies onto an ungreased cookie sheet.
• Bake 10-12 minutes or until the edges are light golden brown. Cool for 2 minutes on the cookie sheet placed on the cooling rack. Remove from the baking sheet and place on the wire rack to cool completely.

COOKIE PRESS BUTTER COOKIES

Steps:

• Cream together the butter and sugar until light and fluffy. Mix in the egg yolks, 2 tablespoons water, flour, salt and vanilla. Chill the dough.
• Preheat the oven to 400 degrees F (205 degrees C).
• Fill the cookie press and shape the cookies on an ungreased baking sheet. Brush the top of each cookie with the egg whites mixed with 2 tablespoons of the water. Decorate as desired.
• Bake at 400 degrees F (205 degrees C) until the cookies are golden brown on top, about 10 minutes.

CLASSIC SPRITZ COOKIES

Steps:

• Heat oven to 400°F. Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, salt, egg, almond extract and a few drops of food color.
• Place dough in cookie press. Form desired shapes on ungreased cookie sheet. Decorate with currants.
• Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack. To decorate cookies after baking, use a drop of corn syrup to attach decorations to cookies.

CLASSIC SPRITZ COOKIES (WILTON)

Steps:

• 1. Preheat oven to 350ºF.
• 2. In bowl, combine flour and baking powder.
• 3. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, vanilla and almond extract; mix well.
• 4. Gradually add flour mixture to butter mixture; beat until combined. Do not chill.
• 5. Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet.
• 6. Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet; cool completely.

WILTON COOKIE BLOSSOM SUGAR COOKIES

Steps:

• Preheat oven to 400°.
• In large bowl, cream butter and sugar with electric mixer for 2 minutes; scrape down bowl.
• Cream the mixture for an additional minute.
• Beat in egg and vanilla extract.
• Sift baking powder and flour.
• Add flour mixture 1 cup at a time, mixing well after each addition.
• The dough will be very stiff.
• Blend in the last of the flour by hand.
• Do not chill dough.
• Roll dough to 3/8" thickness and cut out using cookie cutters.
• Bake 8-10 minutes or until cookies are lightly browned.
• Remove cookies to cooling grid to cool completely.
• Note: I got 12-14 4" round cookies out of one batch.
• My convection oven baked them at 350° for 10 minutes.