Reviews (2)

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184 Ratings

5 star values:

                                  20

4 star values:

                                  22

3 star values:

                                  80

2 star values:

                                  44

1 star values:

                                  18

Martha Stewart Member

Rating: Unrated

11/15/2012

                Hi Mkalea-- Thanks for the heads up.  You are right.  There is too much sugar and flour in this recipe for spritz, (or it needs more butter.)  I'd try 2-21/4 C flour and 1/2C sugar if you are going for spritz.

Martha Stewart Member

Rating: Unrated

11/05/2012

                Somebody made this recipe before????? it is absolutely wrong!!!!
                Last year I made for christmas season a spritz cookie recipe and was amazing so soft and rich and I thought i was lost the recipe and take this with the same picture and the same process...but the batter looks wear too much flour and less butter... you can´t use the spritz machine beacuse the dough it is to hard.
                I made as you show and please change it for the real recipe...I founded it and certainly it is not the same.
                Regards!

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Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes about 4 dozen

mld106463_1210_cookiei05.jpg

Ingredients

Ingredient Checklist

1 batch plain or tinted Basic Vanilla Cookie Dough or Spice Cookie Dough

Sanding sugar (optional)

1 batch Vanilla and Citrus Glazes (or 1 cup melted white chocolate (8 ounces) plus small candies – optional – for white-chocolate-glazed cookies)

      Variations

For swirl cookies, use 1/2 batch Chocolate Cookie Dough plus 1/2 batch Basic Vanilla Dough.

Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes about 4 dozen

mld106463_1210_cookiei05.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary

Yield: Makes about 4 dozen

Recipe Summary

Yield: Makes about 4 dozen

Yield: Makes about 4 dozen

Makes about 4 dozen

mld106463_1210_cookiei05.jpg

mld106463_1210_cookiei05.jpg

Ingredients

Ingredients

  • 1 batch plain or tinted Basic Vanilla Cookie Dough or Spice Cookie Dough
  • Sanding sugar (optional)
  • 1 batch Vanilla and Citrus Glazes (or 1 cup melted white chocolate (8 ounces) plus small candies – optional – for white-chocolate-glazed cookies)

Directions

Knead dough briefly to soften. Fill a cookie press with dough (if making swirl cookies, fill with both kinds of dough), and fit with disk to make shapes. Squeeze cookies directly onto a baking sheet. Sprinkle with sanding sugar, if using. Bake at 350 degrees until firm, 12 to 14 minutes.

Let cool completely before dipping in the vanilla or citrus glazes, or melted white chocolate. Apply small or crushed candies, if using, while glaze is wet. Let vanilla- or citrus-glazed cookies set on a wire rack. Let white-chocolate-glazed cookies set in refrigerator, and keep chilled until ready to serve.

      Variations

For swirl cookies, use 1/2 batch Chocolate Cookie Dough plus 1/2 batch Basic Vanilla Dough.

Variations

For swirl cookies, use 1/2 batch Chocolate Cookie Dough plus 1/2 batch Basic Vanilla Dough.

Reviews (2)

Add Rating & Review

184 Ratings

5 star values:

                                  20

4 star values:

                                  22

3 star values:

                                  80

2 star values:

                                  44

1 star values:

                                  18

Martha Stewart Member

Rating: Unrated

11/15/2012

                Hi Mkalea-- Thanks for the heads up.  You are right.  There is too much sugar and flour in this recipe for spritz, (or it needs more butter.)  I'd try 2-21/4 C flour and 1/2C sugar if you are going for spritz.

Martha Stewart Member

Rating: Unrated

11/05/2012

                Somebody made this recipe before????? it is absolutely wrong!!!!
                Last year I made for christmas season a spritz cookie recipe and was amazing so soft and rich and I thought i was lost the recipe and take this with the same picture and the same process...but the batter looks wear too much flour and less butter... you can´t use the spritz machine beacuse the dough it is to hard.
                I made as you show and please change it for the real recipe...I founded it and certainly it is not the same.
                Regards!

Reviews (2)

Add Rating & Review

184 Ratings

5 star values:

                                  20

4 star values:

                                  22

3 star values:

                                  80

2 star values:

                                  44

1 star values:

                                  18

Add Rating & Review

184 Ratings

5 star values:

                                  20

4 star values:

                                  22

3 star values:

                                  80

2 star values:

                                  44

1 star values:

                                  18

184 Ratings

5 star values:

                                  20

4 star values:

                                  22

3 star values:

                                  80

2 star values:

                                  44

1 star values:

                                  18

184 Ratings

5 star values:

                                  20

4 star values:

                                  22

3 star values:

                                  80

2 star values:

                                  44

1 star values:

                                  18
  • 5 star values:
  • 20
  • 4 star values:
  • 22
  • 3 star values:
  • 80
  • 2 star values:
  • 44
  • 1 star values:
  • 18

Martha Stewart Member

Rating: Unrated

11/15/2012

                Hi Mkalea-- Thanks for the heads up.  You are right.  There is too much sugar and flour in this recipe for spritz, (or it needs more butter.)  I'd try 2-21/4 C flour and 1/2C sugar if you are going for spritz.

Martha Stewart Member

Rating: Unrated

11/05/2012

                Somebody made this recipe before????? it is absolutely wrong!!!!
                Last year I made for christmas season a spritz cookie recipe and was amazing so soft and rich and I thought i was lost the recipe and take this with the same picture and the same process...but the batter looks wear too much flour and less butter... you can´t use the spritz machine beacuse the dough it is to hard.
                I made as you show and please change it for the real recipe...I founded it and certainly it is not the same.
                Regards!

Martha Stewart Member

Rating: Unrated

11/15/2012

                Hi Mkalea-- Thanks for the heads up.  You are right.  There is too much sugar and flour in this recipe for spritz, (or it needs more butter.)  I'd try 2-21/4 C flour and 1/2C sugar if you are going for spritz.

Rating: Unrated

Rating: Unrated

11/05/2012

                Somebody made this recipe before????? it is absolutely wrong!!!!
                Last year I made for christmas season a spritz cookie recipe and was amazing so soft and rich and I thought i was lost the recipe and take this with the same picture and the same process...but the batter looks wear too much flour and less butter... you can´t use the spritz machine beacuse the dough it is to hard.
                I made as you show and please change it for the real recipe...I founded it and certainly it is not the same.
                Regards!

All Reviews for Glazed Spritz Cookies

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Glazed Spritz Cookies

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest