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Cream Cheese Spritz

 Cream Cheese Spritz
A hint of orange and cinnamon highlights these Christmastime classics. I like to add colorful sprinkles before baking them. The recipe is from a booklet that came with a cookie press in the 1950s...and I still have the press!
54 ServingsPrep: 15 min. Bake: 10 min./batch


  • 1 cup shortening
  • 1 package (3 ounces) cream cheese, softened
  • 1 cup sugar
  • 1 egg yolk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon grated orange peel
  • Green food coloring, decorator candies and colored sugar, optional


  • In a large bowl, cream the shortening, cream cheese and sugar until
  • light and fluffy. Beat in egg yolk and vanilla. Combine the flour,
  • salt and cinnamon; gradually add to creamed mixture and mix well.
  • Stir in orange peel. Add food coloring if desired.
  • Using a cookie press fitted with the disk of your choice, press dough
  • 1 in. apart onto ungreased baking sheets. Decorate if desired. Bake
  • at 350° for 9-12 minutes or until set (do not brown). Remove to
  • wire racks to cool. Yield: about 9 dozen.
Nutritional Facts: 1 serving (2 each) equals 75 calories, 4 g fat (1 g saturated fat), 6 mg cholesterol, 27 mg sodium,

2 of 2

Cream Cheese Spritz (continued)

Nutritional Facts: 8 g carbohydrate, trace fiber, 1 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.