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Brown Sugar Spritz

  •  3.4 stars stars based on 9 reviews
  •   75% would make this again
  • Review this recipe  Read reviews
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Makes about 60

1 cup butter, softened
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 2/3 cups all-purpose flour
1 teaspoon baking powder

for pineapple filling:
29 1/2 ounces crushed pineapple, drained
1 cup sugar
red and green food coloring

Make pineapple filling. In a saucepan stir together pineapple and sugar, bring to boiling. Reduce heat and simmer until mixture is very thick, 30 to 35 minutes, stirring often. Divide fruit filling in half. Using a few drops of food coloring, tint half of the filling red and the other half green. Cool thoroughly. Preheat oven to 400F. Cream together butter and brown sugar; beat in egg and vanilla. Stir together flour and baking powder; add gradually to creamed mixture, mixing until smooth. Do not chill. Place half of the dough in the cookie press. Using the ribbon plate, press dough in ten 10-inch strips on ungreased cookie sheets. Using star plate and remaining dough, press lengthwise rows of dough on top of each strip, making a rim along both edges. Spoon red or green pineapple filling between rims on top of ribbon strips. Bake cookies for 8 to 10 minutes. While hot, cut strips into 1 1/4 inch diagonals. Cool. Makes 78.
Note: Or, omit filling and force all of the dough through cookie press on ungreased cookie sheet into desired shapes. Shake ground almonds with a few drops red or green food coloring in a screw-top jar; sprinkle over cookies. Bake at 400F for 8 minutes.

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Reviews of Brown Sugar Spritz:

1-5 of 9 reviews   Next >>

  A cookie baker in Korea  Dec 13, 2016
Would make this again.
The recipe is confusing, but perhaps that's because there's no photo of the finished goods. I can't visualize how you use the ribbon and star presses, or what kind of a shape you're aiming for. 3 stars

  Michael in Australia  May 17, 2009
Would not make this again.
I suggest an extra 1/3 to 1/2 cup of butter for this as the biscuits (i.e. cookies) were very dry. Not very sweet either so icing was definitely necessary. 1 star

  A cookie baker in New York  Dec 24, 2008
Would make this again.
A good cookie to make with children. The dough is easy to work with. I subsitute pasteurized egg whites for the egg -- that way I don't worry about little tasters. 5 stars

  A cookie baker  Nov 27, 2006
Would make this again.
very good hit of the party 3 stars

  Cookie Lover in America  Nov 24, 2005
Would make this again.
This cookie was the hit of the party. 5 stars

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