Spritz Cookies

Great basic butter cookies

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.
Servings Prep Time
2 dozen cookies 20 minutes
Cook Time Passive Time
10 minutes 10 minutes
Servings Prep Time
2 dozen cookies 20 minutes
Cook Time Passive Time
10 minutes 10 minutes
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.
Servings Prep Time
2 dozen cookies 20 minutes
Cook Time Passive Time
10 minutes 10 minutes
Servings Prep Time
2 dozen cookies 20 minutes
Cook Time Passive Time
10 minutes 10 minutes
Ingredients
Servings: dozen cookies
Instructions
  1. Place butter and shortening in large mixing bowl. Cream together on medium high speed.
  2. Add sugar gradually. Beat until light and fluffy, about 5 minutes
  3. Add egg and vanilla; Mix well using medium speed.
  4. 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.
  5. 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.
  6. Assemble and fill the cookie press with dough. Select an disc for desired shape.
  7. Press cookies on ungreased, uncoated baking sheet.
  8. 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:

  1. Sprinkle with white or colored granulated sugar.
  2. Place a nut of chocolate chip on center of cookie.
  3. 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:

  1. Placing a small amount of jam or colored frosting on top.
  2. Brushing tops with sugar glaze then sprinkling with chopped nuts, coconut, decorative candy bits, etc.
  3. Roll warm cookies in powedered sugar.
  4. Dip half of cookie in melted semi-sweet chocolate then sprinkle with ground nuts.
  5. Brush with thin glaze.  Combine 1 cup powdered sugar, 4-5 teaspoons hot milk, and 1/2 teaspoon vanilla.  Mix well.
  6. Make sandwich cookies by placing frosting between two cookies.
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Ffrois

Ffrois
Print Recipe
Ffrois is a Welsh crepe. It is very sweet and surprisingly filling. This is a Davis family recipe handed down from Grandma Betty Davis. The recipe card was spelled Frois, but Ffrois appears to be more consistent with the Welsh language. We always used this as a dinner meal.
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Ffrois
Print Recipe
Ffrois is a Welsh crepe. It is very sweet and surprisingly filling. This is a Davis family recipe handed down from Grandma Betty Davis. The recipe card was spelled Frois, but Ffrois appears to be more consistent with the Welsh language. We always used this as a dinner meal.
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Mix a cup each of brown sugar and white sugar. Set aside for using as a filling later
  2. Mix 2 cups of flour, pinch of salt, 1/2 cup sugar, 1tbsp. melted butter, 1/2 tsp. baking powder, 2 cups milk
  3. Beat eggs separately. Add 3 beaten eggs to batter.
  4. Grease frying pan, pour 1/4 cup batter into pan. Brown on one side. Add few currants. Turn over and brown. Sprinkle with brown and white sugar mix.
  5. Roll up to eat. Can be eaten with your fingers or using a fork.
Recipe Notes

There is a very similar recipe online at http://www.food.com/recipe/welsh-crepes-ffrois-194138.  That recipe calls for lemon juice in the filling, which is why the picture shows a lemon.  The recipe also has a serving suggestion for layering the crepes on top of each other and serving slices as you would with cake.

Please note that currants have a limited shelf life

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