We are making our spritz cookies this afternoon. But while I was checking out our Wilton cookie press, I started looking at the little recipe book. And found these....thought somebody might be interested. We are making them for our New Year's Eve movie night next week. I didn't add them to the Recipe Exchange because we didn't make them yet. If you try them, please let me know what you think! There are also a couple neat-sounding dips: Sundried Tomato Dip, for example.
Cheddar Cheese Spritz Crackers - Makes about 8 dozen
1 pound natural cheddar (not processed) sharp cheddar or aged Swiss cheese, finely shredded) Do NOT use pre-shredded cheese
½ cup butter(softened)
2 tablespoons Worcestershire sauce
Dash hot red pepper sauce
1-½ cups all-purpose flour
½ teaspoon salt
1 teaspoon paprika
Preheat oven to 375°F.
In a medium bowl, cream cheese, butter, Worcestershire sauce and hot red pepper sauce until smooth.
In separate bowl, mix flour and seasonings together. Gradually add to cheese mixture. Mix until dough forms smooth ball. Shape dough into small logs and place in cookie press. Using desired disk, press shapes onto ungreased cookie sheet. Bake 10-12 minutes or until lightly golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet and continue to cool on rack.
Herbed Spritz Crackers - Makes about 5 dozen
½ cup butter (softened)
8 ounces shredded Monterey Jack cheese (Do NOT use pre-shredded cheese)
1-½ cups all-purpose flour
½ teaspoon salt
¼ teaspoon oregano or basil
¼ teaspoon garlic powder
Pepper (to taste)
Preheat oven to 350°F.
In medium mixing bowl cream butter with cheese. Stir in flour, salt, oregano, garlic powder and pepper.
Shape dough into small logs and place in cookie press.
Using desired disk, press shapes onto ungreased cookie sheet.
Bake 10-15 minutes or until light golden brown. Cool 2 minutes on cookie sheet on cooling rack.
Remove from sheet and continue to cool on rack. Serve hot or at room temperature.
BBQ Spritz Crackers - Makes about 2 dozen
10 tablespoons softened butter
¼ cup barbecue sauce
1 egg yolk
1-½ cups all-purpose flour
½ teaspoon salt
¼ teaspoon chili powder
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
Preheat oven to 375°F.
In mixer bowl cream butter, barbecue sauce and egg yolk until fluffy. Mix in flour, salt, chili powder, cayenne, garlic powder and onion powder. Mix until just combined.
Shape dough into small logs and place in cookie press. Using desired disk, press shapes onto ungreased cookie sheet.
Bake 10-12 minutes or until a light golden brown. Cool 5 minutes on cookie sheet on rack. Remove from cookie sheet. Serve warm or at room temperature.
Cheddar Cheese Spritz Crackers - Makes about 8 dozen
1 pound natural cheddar (not processed) sharp cheddar or aged Swiss cheese, finely shredded) Do NOT use pre-shredded cheese
½ cup butter(softened)
2 tablespoons Worcestershire sauce
Dash hot red pepper sauce
1-½ cups all-purpose flour
½ teaspoon salt
1 teaspoon paprika
Preheat oven to 375°F.
In a medium bowl, cream cheese, butter, Worcestershire sauce and hot red pepper sauce until smooth.
In separate bowl, mix flour and seasonings together. Gradually add to cheese mixture. Mix until dough forms smooth ball. Shape dough into small logs and place in cookie press. Using desired disk, press shapes onto ungreased cookie sheet. Bake 10-12 minutes or until lightly golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet and continue to cool on rack.
Herbed Spritz Crackers - Makes about 5 dozen
½ cup butter (softened)
8 ounces shredded Monterey Jack cheese (Do NOT use pre-shredded cheese)
1-½ cups all-purpose flour
½ teaspoon salt
¼ teaspoon oregano or basil
¼ teaspoon garlic powder
Pepper (to taste)
Preheat oven to 350°F.
In medium mixing bowl cream butter with cheese. Stir in flour, salt, oregano, garlic powder and pepper.
Shape dough into small logs and place in cookie press.
Using desired disk, press shapes onto ungreased cookie sheet.
Bake 10-15 minutes or until light golden brown. Cool 2 minutes on cookie sheet on cooling rack.
Remove from sheet and continue to cool on rack. Serve hot or at room temperature.
BBQ Spritz Crackers - Makes about 2 dozen
10 tablespoons softened butter
¼ cup barbecue sauce
1 egg yolk
1-½ cups all-purpose flour
½ teaspoon salt
¼ teaspoon chili powder
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
Preheat oven to 375°F.
In mixer bowl cream butter, barbecue sauce and egg yolk until fluffy. Mix in flour, salt, chili powder, cayenne, garlic powder and onion powder. Mix until just combined.
Shape dough into small logs and place in cookie press. Using desired disk, press shapes onto ungreased cookie sheet.
Bake 10-12 minutes or until a light golden brown. Cool 5 minutes on cookie sheet on rack. Remove from cookie sheet. Serve warm or at room temperature.
