Cookie Table Project, Part Deux: Spritz Cookies

You’d think that since summer was over that would also mean that wedding season was over too — but not for me! In fact, my wedding season is just getting started for 2013. And, just like last year, that means cookies. If you don’t know what the heck I’m talking about, check out my series of posts from 2012 talking about the Cookie Table tradition that we have here in Northeast Ohio.

My cousin gets married in two weeks and my mom and I have been making a variety of cookies for the event. Last year, I blogged about how Pinterest helped me find new cookie recipes. This time around though, I decided to focus on tried and true recipes that I or my family have been making for awhile.

First up: Spritz Cookies.

Spritz cookies are great because they’re versatile. You can make them using a cookie press (like in this recipe) or you can simply make the dough, roll it into balls, and drop them on the cookie sheet. They really don’t need frosting or a lot of ornamentation — a little decorative sugar is a perfect complement. They’re also a great Christmas cookie to make.

photo (3)Makes 6-7 dozen small cookies

Ingredients:

  • 1/2 cup margarine, softened
  • 1/4 cup vegetable shortening
  • 3/4 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 1/4 teaspoon baking powder
  • Decorative sugar

Equipment Needed:

  • Stand or hand mixer
  • Spatula
  • Measuring cups and spoons
  • Electric or manual cookie press (optional)*
  • Cooking spray
  • Cookie sheets
  • Cookie cooling racks

*If using a cookie press, I highly recommend purchasing an electric one.

Instructions:

1. With the mixer, combine the margarine and shortening. Beat thoroughly approximately 2 minutes.

2. Once the margarine and shortening are thoroughly beaten, add the sugar gradually. Continue to beat the mixture for approximately 5 minutes until it becomes light and fluffy.

3. Add the egg and vanilla extract. Continue to beat the mixture.

4. Add baking powder. Gradually add flour, mixing the dough slowly until all ingredients are fully incorporated. Mix well for approximately 1 minute, making sure you stop to scrape the sides of the bowl to incorporate any lingering ingredients.

5. Once fully mixed, the cookie dough will be stiff.

6. If you are using a cookie press, now is the time to assemble and fill it. Please follow the directions included with your cookie press as they differ from one brand to another. For this recipe, I used a Cuisinart Cookie Press (available for less than $30). If you are not using a cookie press, simply make drop cookies.

Using a cookie press takes practice. Do not expect to make "prefect" cookies the first time you use a cookie press.

Using a cookie press takes practice. Do not expect to make “perfect” cookies the first time you use a cookie press.

7. Once you have assembled and filled your cookie press with dough, press the cookies onto a greased cookie sheet. Leave approximately 1-2 inches between each cookie.

I used the Flower design.

I used the Flower design.

8. Decorating the cookies with sugar is optional, but since the color scheme for this wedding is purple, I went with purple decorative sugar.

photo_2

9. Bake at 350 degrees Fahrenheit for approximately 8 to 10 minutes or until edges are lightly golden brown. Reduce temperature to 325 if needed. Be careful not to overbake.

10. Remove cookies from cookie sheet immediately and place on cooling rack.

11. Serve and enjoy!

photo_2 (3)

 

Cookie Table Project #2 – M&M Cookies

If you had asked me a month ago how often I’d be able to blog during the month of May, I probably would have said often. Well, it’s May 23rd and this is my first blog post for the month of May. Worse yet, I started my Cookie Table series of posts a long time ago and have only given you one recipe. Don’t worry — I promise I will be better about this. Look for several cookie-related posts in the next 2 weeks. My cousin’s wedding is just around the corner, so cookies need to be made soon. Especially be on the lookout for the Thumbprint Cookie recipe that I plan on blogging about sometime next week — it’s not to be missed!

As I discussed in my last post, things have been crazy. I finished my thesis and it was approved by my committee and by the Dean of the graduate school. Oh yeah, and I graduated on Saturday. So did Abbie! Yay for the Master’s Degree Dames!

Here’s a picture:

 

So, now that graduation is over, I have a lot of free time and I plan on blogging more.

And with that, I give you my new favorite M & M cookie recipe:

 

Red’s Ultimate M&M’s Cookies

Unlike the Lemon Burst Cake Mix Cookies I blogged about in March, I didn’t get this recipe from Pinterest. Instead, I used good old Google to find a good M&M cookie recipe. And who better to turn to than M&M’s themselves for a perfect recipe?

Even though I made them completely from scratch, these cookies were relatively simple to make and only took me about 1 hour from dough to cooling rack.

I modified the recipe slightly by using margarine instead of butter, and I have written the recipe on this blog post to reflect that change, but the link above will take you to the M&M’s website which has the original recipe.

Ingredients:

  • 1 cup margarine, softened (2 sticks)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed firmly
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1- 12 ounce package mini M&M’s candies

 

Directions:

1. In a large bowl or in any stand mixer (I use my awesome KitchenAid Mixer), combine the margarine, granulated sugar, and brown sugar. Beat mixture until is it blended well.

2. To this mixture, add the egg and the vanilla. Beat for approximately 1 minute until the mixture is well blended and creamy.

3. Add the flour and baking soda. Add the flour one cup at a time and blend after each cup, that way the flour won’t go flying when you turn the beaters back on.

 

4. Mix the flour and baking soda into the sugar mixture well, until it looks like this:

Don’t mind my Christmas mini M&M’s — they were leftover from the holidays. Can’t let them go to waste!

5. Finally, add the 12 ounce bag of mini M&Ms to the dough and fold them in using a spoon or spatula. Do NOT use the mixer to mix in the M&Ms — you’ll end up with broken M&Ms and a mess (especially if using a traditional mixer or hand mixer with the 2 metal beaters).

6. Pre-heat your oven to 350 degrees and grease cookie sheets with non-stick cooking spray. I use two cookie sheets at a time to make things go faster.

7. Drop approximately 2 teaspoons worth of dough for each cookie, placing each cookie 1 and 1/2 to 2 inches apart on the cookie sheet. I can get 12 cookies on each cookie sheet.

8. Bake cookies for 10-13 minutes or until the cookies are lightly browned around the edges. They will still be soft in the middle. As the M&M website says, be careful not to overbake them.

This recipe makes about 50 cookies and they taste really good.

Definitely by careful about how long you bake them — if you leave them in too long, they tend to flatten out and become hard and crispy.

I’m not sure if I’ll make these for my cousin’s wedding, but they were fun and delicious to make anyway. 🙂

Happy Baking!