This is Grandma Davis’ famous Hot Cross bun recipe. I remember her making these by the dozen every year around Easter. She’d often get together with Great-grandma Heiser and Aunt Hyet Swartz and bake all day long. One year, probably in the late 1960’s, they made over 120 dozen. I found a card in Grandma’s recipe file that did all the ingredient extensions for multiplying the volume.
These are best made using a cookie press. They are fun to make and kids love to help with decorating them. We make tree cookies at Christmas time and decorate them with colored granulated sugar.
Spritz Cookies
Print Recipe
These are basic "Spritz" cookies that use a cookie press to form interesting shapes. The dough can also be rolled out and traditional cookie cutters can be used, but the pressed cookies are thicker and usually not a dry as rolled cookies.
These are basic "Spritz" cookies that use a cookie press to form interesting shapes. The dough can also be rolled out and traditional cookie cutters can be used, but the pressed cookies are thicker and usually not a dry as rolled cookies.
Place butter and shortening in large mixing bowl. Cream together on medium high speed.
Add sugar gradually. Beat until light and fluffy, about 5 minutes
Add egg and vanilla; Mix well using medium speed.
Combine flour, baking powder and salt in a separate bowl. Add to butter/sugar mixture in three (3) additions; mixing well after each addition. Dough will be stiff. You may need to add more flour to the mixture to ensure that the dough is stiff and not sticky - otherwise it won't work well in the cookie press.
We use a Pampered Chef cookie press. We've tried other manufactures and this one works most consistently and has been long lasting. Please note that we didn't have much luck with the electric models sold by Procter-Silex.
Assemble and fill the cookie press with dough. Select an disc for desired shape.
Press cookies on ungreased, uncoated baking sheet.
Bake at 375° F for 10-12 minutes or until light brown just starts to appear around the edges. Do not overbake.
Recipe Notes
Decorate cookies before baking by brushing them with slightly beaten egg white and adding one of the following:
Sprinkle with white or colored granulated sugar.
Place a nut of chocolate chip on center of cookie.
Decorate with small pieces of candied fruit, chopped nuts, coconut or chocolate sprinkles
When using this egg white glaze you may need to increase baking time by about 1 minute.
(Davis family note: We've never used the egg white and it seems to work out).
You can also decorate cookies after baking by:
Placing a small amount of jam or colored frosting on top.
Brushing tops with sugar glaze then sprinkling with chopped nuts, coconut, decorative candy bits, etc.
Roll warm cookies in powedered sugar.
Dip half of cookie in melted semi-sweet chocolate then sprinkle with ground nuts.
Brush with thin glaze. Combine 1 cup powdered sugar, 4-5 teaspoons hot milk, and 1/2 teaspoon vanilla. Mix well.
Make sandwich cookies by placing frosting between two cookies.
Place the cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalepeno, and pimento into the large bowl of a mixer. Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.
Combine all ingredients, except crust, in the bowl of a food processor and blend until very smooth. (Alternatively, mix using an electric mixer on medium speed)
Fill crust with misture. Place pie into freezer for minimum of 2 hours
