Fruit-Filled Spritz Cookies
TOTAL TIME: Prep: 30 min. Bake: 15 min./batch + cooling
YIELD: about 7-1/2 dozen.
From the first time I baked these cookies, they've been a big success. Old-fashioned and attractive, they make a perfect holiday pastry. —Ingeborg Keith, Newark, Delaware
Ingredients
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1-1/2 cups chopped dates
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1 cup water
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1/2 cup sugar
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2 teaspoons orange juice
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2 teaspoons grated orange zest
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1 cup maraschino cherries, chopped
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1/2 cup sweetened shredded coconut
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1/2 cup ground nuts
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DOUGH:
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1 cup butter, softened
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1 cup sugar
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1/2 cup packed brown sugar
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3 large eggs, room temperature
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1/2 teaspoon almond extract
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1/2 teaspoon vanilla extract
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4 cups all-purpose flour
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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Confectioners' sugar, optional
Directions
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1.
In a small saucepan, combine the first 5 ingredients; bring to a boil, stirring constantly. Reduce heat; cook and stir for 8 minutes or until thickened. Cool completely. Stir in the cherries, coconut and nuts; set aside.
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2.
In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.
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3.
Using a cookie press fitted with a bar disk, press a 12-in.-long strip of dough onto an ungreased baking sheet. Spread fruit filling over dough. Press another strip over filling. Cut into 1-in. pieces (there is no need to separate the pieces). Repeat with remaining dough and filling.
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4.
Bake at 375° for 12-15 minutes or until edges are golden. Recut into pieces if necessary. Remove to wire racks to cool. Dust with confectioners' sugar if desired.
Nutrition Facts
1 cookie: 77 calories, 3g fat (2g saturated fat), 12mg cholesterol, 45mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.
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