Spritz Cookie Recipe for the Kuhn Rikon Cookie Press

I have tried and tried to make Spritz Cookies.  I have done research, used different recipes, tried cold dough, room temp dough, nonstick pans, and stick pans.  I finally figured out the right combo that goes with my cookie press. I thought I’d share the info for others out there that might need it.  When I searched for my cookie press, I found no info. I hope this fills one more hole in the internet. =)

From the kitchen of Laura Sharp (who got the recipe from her mom’s cookie press)

1/2 c. butter (softened)
3 oz cream cheese (softened)
1/2 c. sugar
1 large egg yolk
1 tsp. lemon extract
3 tsp. grated lemon peel
1 3/4 c. sifted flour
1/2 tsp. salt

Beat together butter & cream cheese at high speed. Add sugar gradually until light and fluffy. Add egg yolk, lemon extract, and lemon peel. Sift flour and salt together. Add in three additions, mixing well after each. Shape dough into two rolls. Place rolls into cookie press and shape cookies directly on ungreased cookie sheet. Decorate and bake 7- 8 min in 400 degree oven.

Tip:  The dough works at room temp (right after you mix it).  You can use the Beater Blade to the Kitchenaid Mixer (sort of triangle-y shaped one).  The press uses one click per cookie. This works with the Airbake nonstick cookie sheet.   The cookies brown on the bottom. So after your timer goes off, you need to lift one up off the pan to see if it’s browning yet.
I hope this helps someone out there.   A BIG thanks to my good friend Laura for helping me figure out this series of steps to make these delightful little cookies.

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