Does anyone remember making Spritz cookies for a party or for some special occasion, may be Christmas time?
I love spritz cookies all year around, and sadly they seem to be one of those recipes which get lost as generations pass.
Here I've recreated a spritz cookie, but with attitude! I've used Peanut Butter, melted chocolate and chopped cashew nuts for decoration. You can play around with the cookies once they're cooked and decorate them however you wish!
This site contains affiliate links. I may receive a commission for purchases made through these links. As an Amazon Associate I earn from qualifying purchases. For more information, check Privacy Policy.
Prep Time: 15 minutes
Cook Time: 10 - 12 mins
Yield: 4 Dozen
You will need an UN-GREASED baking tray
Ingredients
½ cup or 115 g butter
½ cup or 100 g regular sugar
½ cup or 100 g brown sugar
1 Tablespoon hot water
1 egg beaten
½ cup or 130 g moist Peanut butter (smooth)
1 ¼ cups or 155 g sifted AP flour
¼ teaspoon salt
½ cup or 55 g finely chopped cashew nuts
1 small chocolate bar of your choice.
Instructions:
1. Place sieved flour and salt, together with the granulated and brown sugar in a large mixing bowl.
2. Add the hot water to the peanut butter and mix until smooth. This will loosen the peanut butter. Leave to cool.
3. Add egg to the flour and the cooled peanut butter mixture.
4.Mix together very well using hands until the ingredients form a dough. You should be able to have a ‘clean’ mixing bowl with no crumbs.
5. Fill the cookie press half full and use a template of your choice. Place cookies 3 finger widths apart on the baking tray.
6. Bake in preheated oven at 350F, 180C, Gas 4 for 12 minutes or until the edges just begin to slightly brown.
7.Remove from the oven, cool for 5 minutes on the baking tray then transfer to cooling rack
8. Once cooled, melt some chocolate (choose your favourite!) in a microwave. Do 15 second intervals until the chocolate has melted, and dip the cookies into the melted chocolate. Then dip the cookies in the chopped cashews and leave to set.
If your cookies have joined together after taking them out the oven, use a knife or plastic cutter to separate them whilst they are hot. Once they cool, it will be messy to try and cut them.
Have a look a the short video below to see how to use a cookie gun. It's quite a good guide!
- ½ cup or 115 g butter
- ½ cup or 100 g regular sugar
- ½ cup or 100 g brown sugar
- 1 Tablespoon hot water
- 1 egg beaten
- ½ cup or 130 g moist Peanut butter smooth
- 1 ¼ cups or 155 g sifted AP flour
- ¼ teaspoon salt
- ½ cup or 55 g finely chopped cashew nuts
- 1 small chocolate bar of your choice.
-
Place sieved flour and salt, together with the granulated and brown sugar in a large mixing bowl.
-
Add the hot water to the peanut butter and mix until smooth. This will loosen the peanut butter. Leave to cool.
-
Add egg to the flour and the cooled peanut butter mixture.
-
Mix together very well using hands until the ingredients form a dough. You should be able to have a ‘clean’ mixing bowl with no crumbs.
-
Fill the cookie press half full and use a template of your choice. Place cookies 3 finger widths apart on the baking tray.
-
Bake in preheated oven at 350F, 180C, Gas 4 for 12 minutes or until the edges just begin to slightly brown.
-
Remove from the oven, cool for 5 minutes on the baking tray then transfer to cooling rack
-
Once cooled, melt some chocolate (choose your favourite!) in a microwave. Do 15 second intervals until the chocolate has melted, and dip the cookies into the melted chocolate. Then dip the cookies in the chopped cashews and leave to set.
