Monday, December 5, 2016

Cream Cheese Spritz Cookies



Every year I bake at least one batch of spritz cookies. They have a tendency to be a little dry, so I was excited to find a recipe using cream cheese in The Best of Fine Cooking's Cookies 2014. They say the recipe has been around since the 1960's, so it may be familiar to some of you.

The texture and taste remind me a little bit of shortbread. I didn't monkey with the recipe much, except to add 1/4 teaspoon of cardamom for flavor.

They recommend shaping the dough into a log and putting it into the cookie press, but that seemed like extra work to me. I just jammed it in with an iced tea spoon (long-handled teaspoon) like I always do and it worked fine.

You can bake them plain or dress them up. I tried both ways and there's not much difference. To dress them up, brush the tops with a little egg white before baking, then sprinkle with sugar, colored sugar or little edible pearls. But beware. They have to be baked on a cold (not hot from the oven) cookie sheet. Not greased. No parchment paper. If the egg white rolls down to the baking sheet, it will glue the cookie to the sheet, making it hard to remove without breaking it. So don't go overboard with the egg white!

These would be great to make with older kids who can handle the spritz press.


Cream Cheese Spritz Cookies

1 cup unsalted butter, room temperature
3 ounces cream cheese, room temperature
1 cup sugar
1 large egg yolk
1 teaspoon vanilla
1/4 teaspoon cardamom (optional)
2 1/2 cups flour

1 egg white, beaten (optional)
cookie decorations like sugar, colored sugar, or edible pearls (optional)

Preheat oven to 375.

Cream together the butter, cream cheese, and sugar. Beat for 4 to 5 minutes until fluffy. Add the egg yolk, vanilla, and cardamom. Beat to combine. Add flour 1/2 cup at a time and beat.

Fit a star onto the spritz press. Spoon in the dough and press out star cookies onto an ungreased cookie sheet. If decorating them, brush a bit of egg white on the tops of the cookies and sprinkle with sugar or pearls.

Bake 10-14 minutes, only until the edges begin to brown a bit. Cool on a rack.


Beat 4-5 minutes to get it fluffy.

It makes a lot of cookies!

See the egg white oozing onto the baking sheet? Don't do that!!!

Merry Christmas!

11 comments:

  1. So pretty! And what a smart idea to use cream cheese. I have my step-grandmother's spritz-maker (she was a very committed cookie-maker) and usually break it out during the holidays--I'll have to try this.

    BTW, at the supermarket yesterday I saw a package that contained only globs of bright red frosting and pockets of green sprinkles. Great idea--just skip the cupcakes altogether and go straight for the frosting.

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    1. LOL! I know two people who would love that!

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  2. I like the addition of the cardamom. It's such a warm flavor.

    What do those of us without the spritz machine do? Visit you?

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    1. Actually, the dough is fairly stiff. I was wondering if it wouldn't work as a small ball that gets flattened. Or you can come to my house! ; )

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    2. Yes, you can make small balls and flatten them, like what you do with the dough that stays in the cookie gun. They just aren't as pretty. But go to Krista's house!

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  3. I love spritz cookies! I'll have to try this recipe this year too! Thanks for sharing. :)

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  4. So pretty! I love the look of them. Have never tried to make them, but now I find myself wanting to. Hugs.

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    1. Mary Jane, one of the biggest benefits is that you can make a lot of cookies really fast!

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  5. My sisnlaw and brother spend a few days this time of year making cookies. I will have to give them this recipe. Maybe they can add it to their collection! Thanks!

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  6. Spritz are my favorite Christmas cookies. Maybe I will try this recipe but I really love the original buttery flavor. We'll see...

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