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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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Posts:
121
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Re: Digital Cookie Exchange
Posted:
Nov 12, 2009 7:10 AM
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> This is a basic recipe for Spritz cookies, much like
> the one below. We call them simply "Christmas
> Trees."
> 2 c. unsalted butter
> 1 c. sugar
> 1 1/2 tsp. vanilla extract
> 2 eggs, unbeaten
> 4 c. sifted flour
> 1/4 tsp. salt
> green food coloring (optional)
> strawberry or raspberry jam
> 1/2 c. chocolate chips
> 1 1/2 Tbsp. milk
> sprinkles or non-parreils
>
> Cream together the butter, sugar and vanilla. Add
> the eggs and food coloring, if you are using it, and
> beat well. Then add the flour and salt and mix until
> blended (this can burn out an electric hand-mixer, so
> be careful.) Press through a cookie press using a
> tree pattern, onto a cool, ungreased cookie sheet.
> Bake in a 375 degree oven for 4 to 5 minutes, until
> l the bottoms of the cookies just start to brown.
> Remove immediately to a wire cooling rack.
> When cookies are cool, match up similarly sized
> cookies and spread strawberry or raspberry jam
> between the 2 matched cookies.
> In a double boiler or in the microwave, melt 1/2 c.
> chocolate chips with 1 1/2 Tbsp. milk, stirring
> frequently.
> Take the spritz cookies that have been sandwiched
> together with jam, and dip the top half into the
> melted chocolate, then immediatly into non-parreils
> or sprinkles. Set aside on wax paper or parchment
> paper until chocolate hardens, about 2 minutes.
> Keep in sealed containers, like tins or tupperware.
Thanks! I posted your response to the lady with the question!
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Posts:
207
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Re: Digital Cookie Exchange
Posted:
Nov 7, 2009 8:14 PM
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This is a basic recipe for Spritz cookies, much like the one below. We call them simply "Christmas Trees."
2 c. unsalted butter
1 c. sugar
1 1/2 tsp. vanilla extract
2 eggs, unbeaten
4 c. sifted flour
1/4 tsp. salt
green food coloring (optional)
strawberry or raspberry jam
1/2 c. chocolate chips
1 1/2 Tbsp. milk
sprinkles or non-parreils
Cream together the butter, sugar and vanilla. Add the eggs and food coloring, if you are using it, and beat well. Then add the flour and salt and mix until blended (this can burn out an electric hand-mixer, so be careful.) Press through a cookie press using a tree pattern, onto a cool, ungreased cookie sheet. Bake in a 375 degree oven for 4 to 5 minutes, until the bottoms of the cookies just start to brown. Remove immediately to a wire cooling rack.
When cookies are cool, match up similarly sized cookies and spread strawberry or raspberry jam between the 2 matched cookies.
In a double boiler or in the microwave, melt 1/2 c. chocolate chips with 1 1/2 Tbsp. milk, stirring frequently.
Take the spritz cookies that have been sandwiched together with jam, and dip the top half into the melted chocolate, then immediatly into non-parreils or sprinkles. Set aside on wax paper or parchment paper until chocolate hardens, about 2 minutes.
Keep in sealed containers, like tins or tupperware.
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Posts:
207
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Re: Digital Cookie Exchange
Posted:
Nov 7, 2009 8:01 PM
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I have trouble...
I love the way Spritz cookies taste, but I can't seem to get them to "stick" to the surface of the cookie sheet... all the butter causes my cookies to come out as globs of cookie, not the great shapes. Do you have any tricks to make them really "work"?
First off, your dough might be too thin, try adding a bit more flour. Also, make sure your cookie sheet is completely cooled before pressing the dough onto it. If it is even a little bit warm, the butter will start to melt and the dough won't stick.
My recipe is very similar, but doesn't have the baking powder. I will post it next.
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Posts:
121
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Re: Digital Cookie Exchange
Posted:
Nov 5, 2009 10:41 AM
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> Swedish spritz
>
> 1 1/2 cups butter
> 1 cup sugar
> 1 egg
> 2 teaspoons almond extract.
>
> Mix above together then add in dry:
> 4 cups flour
> 1 teaspoon baking powder.
>
> Put through cookie press, back 6-10 minutes on
> ungreased cookie sheet at 400 (just until lightly
> brown on the bottom.)
>
> For Christmas I use green food coloring with a
> Christmas tree or wreath shape.
I shared your recipe in another the Kraft community that started this topic. Someone asked a question about your recipe. I told her I would ask you.
* Question
I have trouble...
I love the way Spritz cookies taste, but I can't seem to get them to "stick" to the surface of the cookie sheet... all the butter causes my cookies to come out as globs of cookie, not the great shapes. Do you have any tricks to make them really "work"?
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Posts:
121
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Re: Digital Cookie Exchange
Posted:
Oct 28, 2009 2:52 PM
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Snickerdoodles never come out for me. They always spread way out and get really tough. I have tried different things. I can make cookies... just not this one!
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Moderator_Deanne
Posts:
1,704
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Re: Digital Cookie Exchange
Posted:
Oct 24, 2009 2:42 PM
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My recipe for snickerdoodles doesn't have butter, it calls for shortening instead (1 cup). I've never had a problem with them coming out well.
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Posts:
293
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Re: Digital Cookie Exchange
Posted:
Oct 23, 2009 5:12 PM
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Here is another one for you Carrie, that's similar to Eemma's post.
Snickerdoodles
1/2 cup margarine or butter
1-1/2 cup purpose flour
1 cup sugar
1 egg
1/2 teaspoon vanilla
1/4 teaspoon of baking soda
1/4 teaspoon cream of tartar
2 tablespoons sugar
1 teaspoon ground cinnamon
I. In a large mixing bowl beat the margarine or butter with an electric mixer on medium to high speed about 30 seconds or till softened. Add about half of the flour to the margarine. Then add the 1 cup sugar, egg, vanilla, baking soda, and cream of tartar. Beat in the remaining flour. Cover and chill about 1hour or till dough is easy to handle.
II. In a shallow dish combine the 2 tablespoons sugar and cinnamon. Shape the dough into 1-inch balls. Roll the balls 2 inches apart onto ungreased cookie sheets.
III. Bake in a 375 degree oven for 10 to 11 minutes or till edges are lightly browned. Remove cookies; cool on wire racks. Makes about 36.
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Moderator_Sky
Posts:
1,521
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Re: Digital Cookie Exchange
Posted:
Oct 23, 2009 10:02 AM
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Now THAT'S my favorite cookie recipe... Snickerdoodles. Well, next to chocolate chip. Even I can make Snickerdoodles and not mess them up - and I mess up every dessert-y item. lol
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Posts:
807
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Re: Digital Cookie Exchange
Posted:
Oct 23, 2009 7:35 AM
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Here is the recipe for Snickerdoodles on the Land o Lakes site:
http://www.landolakes.com/mealideas/ViewRecipe.cfm?RecipeID=9235
What is the problem you have with your cookies? Is it the same for all kinds of cookies or just your Snickerdoodles? Just curious because maybe someone here can help you figure out what is happening…
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Posts:
121
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Re: Digital Cookie Exchange
Posted:
Oct 22, 2009 8:22 PM
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Anyone have a good sickerdoodle recipe? I can't ever get mine to turn out!
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Moderator_Deanne
Posts:
1,704
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Re: Digital Cookie Exchange
Posted:
Oct 20, 2009 9:20 AM
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> One of the ladies from one of the other Kraft
> communities had a great cookie recipe. I tired to
> post it and it kept saying that it went against the
> posting rules. So I will give it in short version.
>
> Stained Glass Sugar Cookies
> She takes premade sugar cookie dough and rolled it
> out and cut into shapes. Then you cut a shape in
> the center. Place on a cookie sheet covered with
> parchment paper. Then you crush lifesavers and put
> them in the middle of the cookies. She said to also
> put a straw whole at the top if you want to run
> ribbon through.
Probably a one word filter catch. Thanks for posting the shorter version around it!
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Posts:
121
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Re: Digital Cookie Exchange
Posted:
Oct 20, 2009 8:14 AM
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One of the ladies from one of the other Kraft communities had a great cookie recipe. I tired to post it and it kept saying that it went against the posting rules. So I will give it in short version.
Stained Glass Sugar Cookies
She takes premade sugar cookie dough and rolled it out and cut into shapes. Then you cut a shape in the center. Place on a cookie sheet covered with parchment paper. Then you crush lifesavers and put them in the middle of the cookies. She said to also put a straw whole at the top if you want to run ribbon through.
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Moderator_Sky
Posts:
1,521
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Re: Digital Cookie Exchange
Posted:
Oct 19, 2009 11:02 PM
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Tassies... never heard of them, but they look like something I may want to add to the recipe box as well - well, to my sister's. I don't have a recipe to share because I am not great at cookies and other desserts... I tend to burn everything sweet.
But my sister loves to make cookies and is good at it, so I'll pass this along to her for us to try out. Thanks for sharing!
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Moderator_Jane
Posts:
1,656
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Re: Digital Cookie Exchange
Posted:
Oct 19, 2009 11:26 AM
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> I love Tassies! We make them with pecans so
> they are a lot like mini pecan pies... Yum!
Those are soooooo good. A staple of the Southern holiday buffet table when made with pecans. They are another one of those desserts I have to avoid making unless I'm taking it to a potluck or having a lot of family or friends over.
I also love Thumbprint cookies. I usually use homemade blackberry preserves in the center: http://www.kraftfoods.com/kf/recipes/thumbprint-cookies-75590.aspx
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Posts:
121
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Re: Digital Cookie Exchange
Posted:
Oct 18, 2009 4:02 PM
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> Tassies
I have made something similar. I have done mini pecan pies.
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