Fruit-Filled Spritz Cookies |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 45 |
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From the first time I baked these cookies, they've been a lip-smacking success. Old-fashioned and attractive, they make a perfect holiday pastry. I'm the grandmother of six and stay active with a German folk dance group. Ingredients:
1-1/2 cups chopped dates |
1 cup water |
1/2 cup sugar |
2 teaspoons orange juice |
2 teaspoons grated orange peel |
1 cup maraschino cherries, chopped |
1/2 cup flaked coconut |
1/2 cup ground nuts |
dough: |
1 cup butter, softened |
1 cup sugar |
1/2 cup packed brown sugar |
3 eggs |
1/2 teaspoon almond extract |
1/2 teaspoon vanilla extract |
4 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
confectioners' sugar, optional |
Directions:
1. In a small saucepan, combine the first five 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.
2. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.
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.
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. Yield: about 7-1/2 dozen.
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