Coffee Maple Spritz Recipe
Coffee Maple Spritz Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I like spritz cookies because they're easier to make than rolled cutouts but I can still be creative with different shapes and sizes. Feel free to substitute vanilla or rum extract for the maple flavoring. —Dierdre Cox, Kansas City, Missouri
MAKES:
68 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch
MAKES:
68 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch

Ingredients

  • 1/2 cup butter, softened
  • 1/4 cup shortening
  • 3/4 cup sugar
  • 1 large egg
  • 1 tablespoon instant espresso powder
  • 2 teaspoons maple flavoring
  • 2-1/4 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt

Directions

Preheat oven to 375°. In a large bowl, cream butter, shortening and sugar until light and fluffy. Combine egg, espresso powder and maple flavoring; beat into creamed mixture. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Bake 7-8 minutes or until bottoms are light brown. Remove from pans to wire racks to cool.
Freeze option: Freeze cookies in freezer containers. To use, thaw in covered containers.
Yield: about 5-1/2 dozen.
Originally published as Coffee Maple Spritz in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p40

  • 1/2 cup butter, softened
  • 1/4 cup shortening
  • 3/4 cup sugar
  • 1 large egg
  • 1 tablespoon instant espresso powder
  • 2 teaspoons maple flavoring
  • 2-1/4 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  1. Preheat oven to 375°. In a large bowl, cream butter, shortening and sugar until light and fluffy. Combine egg, espresso powder and maple flavoring; beat into creamed mixture. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
  2. Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Bake 7-8 minutes or until bottoms are light brown. Remove from pans to wire racks to cool.
    Freeze option: Freeze cookies in freezer containers. To use, thaw in covered containers.
    Yield: about 5-1/2 dozen.
Originally published as Coffee Maple Spritz in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p40

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