A cream cheese spritz recipe flavored with orange and cinnamon.
Ingredients
1 cup butter, at room temperature (see note*, below)
1 (3-ounce) package cream cheese, at room temperature (see note **, below)
1 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla
1 teaspoon grated orange zest
2-1/2 cups sifted all-purpose flour (sift first, then measure)
1/2 teaspoon salt
1/4 teaspoon cinnamon
colored sugar (optional)
Directions
- Preheat oven to 350 F. Cream together butter, cream cheese and sugar. Beat in egg yolk, vanilla and orange zest. Sift together flour, salt, and cinnamon. Gradually blend flour mixture into butter mixture. Fill cookie press. Form cookies on ungreased cookie sheets. Sprinkle with colored sugar, if desired. Bake 12 to 15 minutes. Remove at once to cooling racks.
Notes
- * Modified from the original recipe found in the vintage Mirro Cookie Press recipe booklet. The original recipe uses 1 cup of solid vegetable shortening (such as Crisco) instead of butter, but is otherwise the same. If you are looking for a soft cookie, use the shortening.
- ** This is is a VERY old recipe. Cream cheese used to come in both 3-ounce and 8-ounce blocks. Maybe it still does in some areas but I have not seen a 3-ounce package of cream cheese in a very long time. 3 ounces of cream cheese is equivalent to 3/8 of a cup, or 6 tablespoons. The 8-ounce wrapper has markings of ounces, so just cut off 3 ounces. If your cream cheese package is in metric, you need 85g.