Does anyone have a REALLY GOOD recipe for sugar cookies or "spritz" cookies?
Yield: 72 servings
1 c Butter
1/2 c Plus 1 tb sugar
1 ts Vanilla
1/2 ts Almond extract
2 1/2 c All purpose flour
3/4 ts Salt
Colored sugar; small candies
Cream butter well. Add sugar. Cream until light and fluffy. Add egg,
vanilla and almond extract. Beat well.
Sift flour and salt together. Add to creamed mixture. Blend well. Knead
dough with hands until it is soft and pliable. Press dough through cookie
press onto ungreased cookie sheet. Decorate with colored sugar or small
candies. Bake in preheated 400 degree oven about 8 minutes. Makes approx.
6 dozen, depending on tip used.
I recently bought a cookie press and want to use this rather than cut outs can I use the same recipe?
Spritz cookie dough is a much softer dough, so it flows through the cookie press much easier. If the dough is thick, it will not work in a cookie press. Sorry, but on the other hand, Spritz cookies are very good. They can be colored any way you want - just add food coloring to the dough, and they can be flavored any way you want. My personal favorite is almond, but vanilla or orange are good too. With Spritz, you really need to watch your bake time as they cook and brown very quickly.
The Ultimate Spritz
1Cup margarine or butter, softened
1/2 Cup Sugar
2 1/4 Cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon almond or vanilla extract
Heat oven to 400. Mix butter and sugar in large bowl. Stir in remaining ingredients. Place dough in cookie press. Form desired shapes on ungreased cookie sheet. Decorate with colored sugar (optional). Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheet. 6 to 7 dozen cookies.
how many spritzes of perfume should a woman spray on her?
one small sprtz behind each ear, one small spritz on each wrist, and one regualr spritz on the back of each knee, since heat rises and so will the perfume throughout the day. also maybe one more on the front of your shirt if you want :)
I usually spritz 2-3 times. Once on the front, once on my back, and once in my hair. It may sound weird but it really makes the scent stay with you and it doesn't grease your hair either. Hope this helped and feel free to im/email me and check out my beauty advice site www.freewebs.com/helpmystyle
tell your friends if you like it!
For the Mirro Cookie Press – Spritz Cookies
Time: 10-12 min. Temp: 375 F
1 Cup shortening
3/2 Cup granulated sugar
1 beaten egg
2 1/4 Cups sifted all-purpose flour
1/2 Teaspoon Baking Powder
1/8 Teaspoon salt
1 Teaspoon Almond Extract
1. Cream the shortening and add sugar gradually.
2. Add the egg and beat well.
3. Gradually add sifted flour, salt and baking powder and mix well.
4. Fill the cookie press and bake.
1/2 cup butter or margarine, softened
1/2 cup shortening
2/3 cup sugar
3 egg yolks
1 teaspoon almond extract
2 1/4 cups all-purpose sifted flour
Cream together butter, shortening, and sugar until light and fluffy. Beat in egg yolks and flavoring. Blend in flour. Chill dough 1/2 hour.
Fill cookie press and shap cookies on chilled ungreased cookie sheets (if the impressions are not good, you need to chill the dough more).
Bake at 375 for 10 to 12 minutes.
Makes about 4 to 5 dozen spritz cookies.
NEW WAVE CHOCOLATE SPRITZ COOKIES
Makes: 90 servings
1 pk NESTLE Toll House semi-sweet chocolate morsels (6 oz)
1 c Butter, softened
2/3 c Sugar
1 t Vanilla extract
2 1/2 c All-purpose flour
1 cn Cinnamon candies (4 oz)
Over hot (not boiling) water, melt Nestle Toll House semi-sweet chocolate morsels, stirring until smooth; set aside.
In large mixer bowl, beat butter, sugar and vanilla extract until creamy. Beat in eggs. Stir in melted morsels. Gradually beat in flour. Cover dough; refrigerate 30-45 minutes.
Preheat oven to 400'F. Place dough in cookie press fitted with star plate. Press dough into 2" circles on ungreased cookie sheets; decorate with cinnamon candies.
Bake 5 minutes or just until set. Let stand on cookie sheets 2 minutes. Remove from cookie sheets; cool completely.
Makes about 7 1/2 dozen cookies.
MERRY SPRITZ COOKIES
Makes: 72 servings
1 Foil-wrapped bar NESTLE Premier White baking bar(2 oz)
3/4 c Butter or margarine, softened
1/2 c Sugar
1/2 t Salt
2 t Vanilla extract
2 1/2 c All-purpose flour
1 pk NESTLE Toll House semi-sweet chocolate Rainbow Morsels (9 oz)
Preheat oven to 350'F. In small saucepan over low heat, melt Nestle Premier White baking bar; set aside.
In large mixer bowl, beat butter, sugar and salt until creamy. Blend in egg and vanilla extract. Blend in melted baking bar. Gradually beat in flour.
Place dough in cookie press fitted with desired plate. Press dough onto ungreased cookie sheets; decorate with Nestle Toll House semi-sweet chocolate Rainbow Morsels.
Bake 7-9 minutes until set. Let stand 1 minute. Remove from cookie sheets; cool completely.
Makes about 6 dozen cookies.
Does anyone have a good recipe for Caramel Spritz Cookies?
Most cookie recipes that I see are for larger amounts too.
One of the websites that I frequent (allrecipes.com) has a recipe adjustment feature so you can just enter the quantity that you want and it will calculate the ingredients for you. <--a very useful feature for all recipes!
Unfortunately, allrecipes doesn't have a recipe for "Caramel" spritz cookies, but it does have a lot of other spritz (and other cookie pressed) cookies that look great and can be adjusted.
The best caramel spritz recipe that I could find was at recipegoldmine.com
The biggest difference, and what gives it that caramel flavor... is the use of *brown* sugar AND white sugar.
_____Copy from recipegoldmine_____
Caramel Spritz Cookies (T&T)
Posted by BettyBoop at recipegoldmine.com 10/27/2001 3:02 pm
There are rules which I live by when making spritz cookies. It is a tried and true method of achieving consistency every time.
1) Don't grease cookie sheets.
2) Add flour gradually.
3) Check for dough consistency before adding all of the flour.
4) If dough is too dry, add 1 egg yolk.
5) If dough is too soft, chill 30 to 60 minutes.
approximately 60 to 70 cookies
I drizzle these with bittersweet melted chocolate. Yummy!
1 cup butter flavored Crisco shortening
3/4 cups dark brown sugar
3/4 cups granulated sugar
2 teaspoons vanilla extract
3 1/2 cups sifted ll-purpose flour (sift first, then measure)
1/2 teaspoon baking soda
1 teaspoon salt
Heat oven to 350 degrees F.
Cream shortening until light. Gradually add sugar and dark brown sugar and beat until light and fluffy. Add eggs and vanilla mixing well.
Sift flour, salt and baking soda and gradually add to creamed mixture while mixer is running.
Fill press and form desired shapes onto an ungreased cookie sheet. Bake approximately 10 to 12 minutes or until lightly browned around edges.
^It is also for 60-70 cookies so you'll need to adjust the ingredient measurements yourself.
But if you want to experiment with your new cookie press, on several different cookie recipes, with smaller quantities, try the allrecipes site and let them recalculate the ingredients for you.
Here's one for an Almond flavored Spritz cookie for example:
Am looking for back-of-box/can recipes from 1970's-2002?
Spritz Cookies (Land Of Lake) 1 cup Land Of Lakes Sweet Cream Butter, softened
2/3 cup sugar
2 tsp. vanilla or almond or lemon flavoring
2 1/4 cups all purpose flour
1/2 tsp salt
Preheat oven to 400 degrees. In 3 quart mixwe bowl combine butter, sugar, egg and flavoring. Beat at medium speed scraping sides of bowl often, until light and fluffy. Reduce to low speed or by hand stir in flour and salt until well blended. Dough can be devided and tinted if desired. If dough is to soft, chill for easier handleing. Force dough through a cookie press onto ungreased cookie sheet. Decorate with colored sugar or cinnamon candies etc. Bake near center of oven 400 degrees for 8-14 minutes or until cookies or light golden brown around edges. Makes 6 dozen cookies. Tip: For green or pink cookies, add 3 to 4 drops green or red food colorling.
Best Recipes From the backs of boxes, bottles, cans and jars by Ceil Dyer
La Choy Bacon Wrapped Water Chestnuts
1 can (8 oz each) La Choy Whole Water Chestnuts, drained
5 slices bacon, each slice cut into thirds lengthwise
1 teaspoon cornstarch
1/4 cup La Choy Teriyaki Marinade and Sauce
1 tablespoon Knott's Berry Farm Orange Marmalade
Preheat oven to 450F. Wrap each water chestnut with one piece of bacon; secure from the side with wooden pick, so water chestnut can lie flat. Place on baking sheet. Bake 10 minutes.
Combine 1 tablespoon water and cornstarch in small microwavable bowl while water chestnuts are baking; mix well. Stir in teriyaki sauce and marmalade. Microwave on HIGH 45 seconds, or until sauce is thickened.
Remove baking sheet from oven. Grasp each piece by wooden pick and dip into teriyaki glaze, coating both sides. Return to baking sheet; bake 5 more minutes. Serve immediately leaving wooden picks in place.
Makes 4 Servings
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1 boneless beef sirloin steak (1lb.), 1/2 inch thick, fat trimmed
1 tsp. garlic powder
1 Tbsp. oil
1 medium green pepper, cut into strips
1 medium red pepper, cut into strips
1 cup lite teriyaki, sauce
1 Tbsp. cornstarch
3 cups hot cooke MINUTE White Rice
SLICE steak into thin strips and season with garlic and black pepper. COOK beef in hot oil. Add peppers and cook until crisp tender. COMBINE teriyaki sauce and cornstarch and add to beef mixture. Bring to a boil, stirring constantly. Simmer 2 minutes, or until sauce thicken slightly. Serve over rice. Makes 4 servings. Substitute: Substitute boneless skinless chicken breast halves for the steak. Jazz It Up: Add 1 medium onion, sliced, to the peppers. Nutrition Bonus: This low calorie, low-fat dish makes a great weekday meal since it is so easy to make and requires minimal cleanup! As a bonus, it's also a good source of vitamin C from the red peppers.
Easy Chocolate Truffles
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 cups powdered sugar
1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Baking Chocolate, melted
1-1/2 tsp. vanilla
suggested coatings, such as ground PLANTERS Walnuts, unsweetened cocoa, powdered sugar and/or BAKER'S ANGEL FLAKE Coconut
BEAT cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually add sugar, mixing until well blended.
ADD melted chocolate and vanilla; mix well. Refrigerate 1 hour or until chilled.
SHAPE into 1-inch balls. Roll in walnuts, cocoa, powdered sugar or coconut. Store in refrigerator.
What's the difference between setting lotion and spritz?
spritz is basically straight liquid hair spray, sans the aerosol. setting lotion does the same thing, but it doesn't seem to be as harsh, and requires sitting under a dryer.--It's what many hairdressers use to wrap hair or put curls in without the iron. --in the case of curls, using the setting lotion lasts longer, but they tend to be looser. I am natural as well, and have been for 2 years, when in doubt, consult with your kitchen, olive oil, "carrot" oil and shea "butter" lol.
Spritz cookies are a delicious little butter cookie where the dough is put in a plastic tube/cylinder with a metal disk that has a cut out pattern at the other end and then you push out the cookie dough through the tube and out the disk making the design of the cookie (usually a flower type) right onto the baking sheet.
The 'pusher' is provided, usually a type of 'screw down' top, and they now come with a manual pusher or electric. I love them, but, personally have found them to be a challenge to make. I'm fussy and impatient, so that probably explains it. But they are good and I always appreciate getting them from others!
Hope this explains it adequately enough! Happy baking.
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup butter, softened
1 1/4 cups confectioners' sugar
2 egg yolks
1/2 teaspoon almond extract
1 teaspoon vanilla extract
Preheat the oven to 400 degrees F (200 degrees C). Sift together the flour and salt; set aside.
In a medium bowl, cream together the butter and sugar. Stir in the egg yolks, almond extract and vanilla extract. Gradually blend in the sifted ingredients. Fill a cookie press with dough and shoot cookies about 1 1/2 inches apart onto an ungreased cookie sheet. If you like, decorate with sugar or sprinkles at this time.
Bake for 6 to 8 minutes in the preheated oven.
first, "spritz" is basically just hairspray. so whenever you style your hair you can spray that and it will help it stay.
second, if you have "black hair" you most likely can not get your hair to be like your "white friend" because generally mousse doesn't work in black/course hair. so unless your hair is naturally curly it probably won't work for you.
im sorry. =/
If you have a favorite cutout cookie, roll & slice cookies, or even pressed cookie, go ahead and use it in your spritz press. I usually use my Christmas cutouts, often adding different flavors or colors, but any cookie without baking soda will do. (Soda makes it spread. You want to keep the shape.)
I agree that the recipes that come with those things are usually garbage.
If you are really looking for specific recipes to try, add a comment. I'll look up a couple for you.
Traditional Spritz Cookies
1 cup butter (softened)
1/2 cup sugar
2 1/4 cups flour
1/2 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon almond extract
Heat oven to 400 degrees.
Cream Butter, sugar, egg, vanilla and almond extract.
Blend in remaining ingredients.
Fill cookie press with ¼ dough at a time.
Form desired shapes on ungreased cookie sheet.
Sprinkle with Decorator Sugar Crystals.
Bake 6 – 9 minutes or until set but not brown.
Your ferret needs spritz as much as you "need" perfume. It's just a gimic.
Ferrets should not be bathed often. It dries out their skin.
Use shampoo/conditioners for ferrets or babies. No dies or perfumes.
Please read the site below for proper ferret care.
nope. Hairspray is a type of sheen to oil the hair and give the hair a shiny look. Spritz is what is used to keep you hair in place when youre styling it and dont want it to move. So if you see holding spray or anything along those lines on the front of the bottle, thats what spritz is.
They were originally German, it seems:
By the 1500s, Christmas cookies had caught on all over Europe. German families baked up pans of Lebkuchen and buttery Spritz cookies. Papparkakor (spicy ginger and black-pepper delights) were favorites in Sweden; the Norwegians made krumkake (thin lemon and cardamom-scented wafers). The earliest Christmas cookies in America came ashore with the Dutch in the early 1600s."
---"America's Best Holiday Cookies," McCall's [magazine], December 1994 (p. 85)
10 points! whats the difference between spritz and hairspray whats better?
SPRITZ: Is when you do it in sections when you want to put your hair in a certain style after you have dryed it with the hairdryer and straighten it(if you straight your hair)
HAIRSPRAY: Is when you want xtra hold to keep your style in place so you spray your hair all over as a final touch to your now perfect style!!!
So that's the deffinition of (SPRITZ/HAIRSPRAY)
Recipe for Swedish Spritz using cookie cutters versus a press?
The Spritz cookies do not have baking powder or soda in them, because of this they have to be kept small in order to bake all the way and to not be too heavy. I love to eat the Spritz cookies but do not use a press...instead I roll the dough into a ball and press it down with a flat bottomed glass dipped in granulated sugar.
If you have very small cookie cutters...like not more than 2 1/2 inches at widest point....then I think you could roll the dough out and cut it with the cutters.
This is the main recipe I use although I also make chocolate ones and ginger ones.
Almond Spritz Cookies
to make 40 cookies.....
2 cups flour
1/2 tsp. salt
1 cup butter, softened
1 cup sugar
1 egg, slightly beaten
1 tsp. almond extract
Preheat oven to 400 degrees F.
In a small bowl, combine flour and salt.
In a large bowl, cream butter; gradually add sugar.
Blend in egg and almond extract; beat well.
Gradually add the dry ingredients to the creamed mixture.
Press dough through cookie press onto ungreased baking sheet.
Sprinkle with colored decorating sugar.
Bake for 6 to 8 minutes.
Cool on wire rack.
Sheet cookie dough is way too stiff to use for Spritz cookies. In fact, last year I experimented with several Spritz cookie recipes I found on Skynet, and found that the only recipe that really worked wello was the one that came with the cookie press! Makes sense, though...if Wilton made the cookie press, they should know best which recipe works best!
This is my favorite spritz cookie recipe. I looked on-line first becasue i didn't want to try and dig mine out. It's made with Philadelphia brand cream cheese. You can even add food coloring to the dough for a more festive look, Enjoy!
You should return the Marshall Ferret Daily Spritz to the store....
First off, Ferrets don't need cologne just feed them a high quality ferret food like EVO Ferret, Ferrets are TRUE carnivores and CAN NOT digest grains, and it can cause ferrets to get IBD if fed a diet w/grains (many owners don't even know their lil' fuzz butt is suffering from IBD.)
Secondly.... Marshall Farms sells a load of ferret supplies and ferrets to both the pet industry and as test subjects to labratories. Marshall Farm IS a FERRET MILL, they mass bred sickly ferrets to an impulse buying Americans.
Don't Support Marshall Farm Ferret Mill.....
If we can stop puppy mills....lets stop ferret mills...
Ferret spritz is fine to use on ferrets, just don't spray it in their eyes or mouth. I had two male ferrets and they hardly smelled at all. I gave them a bath once every couple of months and I have two ferret sprays, a baby powder one and a cucumber melon one. The sprays make them smell good, but cleaning the cage is what will help the most. I clean the cage once a week and my room never smells.
Spritz dough freezes well so you could make a full recipe then freeze half of it.
Scramble up the egg then measure out half of it or use a full egg and omit some of the other liquid in the recipe. If there is no other liquid a bit more egg is not going to make that much difference. I am sure when following the recipe some people use medium size eggs and others use jumbo or extra large so a little bit more egg will not matter much.
Many stores have been accepting pre-orders on these items and are already sold out! Local gift shops don't expect to have them in stock until at least the first week of October and they'll probably fly off of the shelves. If you can't wait, you can easily find them on eBay, but you'll be paying more for shipping and handling.
Webkinz Body Spritz comes in Mango, Apple, Banana, and Strawberry. They are tiny (only 2 oz) and will retail for around $7.
The lip gloss comes in the same flavors and will cost around $6.
As previously stated, the bookmarks will cost around $2.
What is a spritz? I see these spray bottles at a beauty supply store and can't figure out what it is for.?
Spritz is a very strong holding spray. I wouldn't necessarily call it a "hairspray" because the hold you get from spritz is much more stronger than any average hairspray. With this product, a little bit definetely goes a long way. Many stylists lightly mist spritz onto a finished hairstyle to give it strong holding power. Yet, be careful because if you use too much of this product, your hair will be very crunchy. Just in case you're looking into buying a bottle "Pump It Up!" is a very popular form of spritz.
From her picture cook book, 1955 Betty Crocker
Serves/Makes:6 dozen approx.
1 cup (225 ml) soft butter
2/3 cup (150 ml) sugar
3 egg yolks
1 tsp (5 ml). flavoring (almond or vanilla)OR 1/4 cup (60 ml) grated almonds
2-1/2 cups (600 ml) sifted GOLD MEDAL flour
Preheat oven to 400 degrees (200 C.).
Mix thoroughly butter, sugar, egg yolks and flavoring (or grated almonds).
Work flour in with hands.
Force the dough through cookie press onto ungreased cookie sheet in letter "S" shape, rosettes, fluted bars, or other desired shapes.
Bake until set, but not brown, 7 to 10 minutes.
For chocolate spritz, follow the recipe above except blend into the butter mixture 2 squares (2 oz.) unsweetened chocolate, melted.
I have made these every year and find they are very tender and my family loves them
Buttery Spritz cookies are cookies which are made with a cookie press or with a cake decorating bag.
This link shows you what the press looks like and different discs you can use in it. It also shows a pan with the formed cookie on it.
1/2 cup powdered milk
2 cups flour
1/4 cup bacon drippings
this is the dog cookie recipe that I use, go ahead and add peanut butter if you want. I have never used it as a spritz recipe but you can probably add water if its too thick or flour if its too thin
I just bought a cookie press (Wilton), and this is the recipe that was included in the instructions. I haven't tried it yet, but if the cookie press manufacturer says it's O.K., maybe it is.
CLASSIC SPRITZ COOKIES
Classic Spritz Cookies are an easy way to add variety to a tray of cookies. A cookie press lets you change disks to produce many different shapes. Serve them plain, sprinkled with decorations or sugars, frosted or dipped in melted candy!
* 3-1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1-1/2 cups butter, softened (3 sticks)
* 1 cup granulated sugar
* 1 egg
* 2 tablespoons milk
* 1 teaspoon clear vanilla extract
* 1/2 teaspoon no-color almond extract
Preheat oven to 350ºF.
In bowl, combine flour and baking powder. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, vanilla and almond extract; mix well.
Gradually add flour mixture to butter mixture; beat until combined. Do not chill. Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet.
Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet; cool completely. Makes: 7-8 dozen cookies.
They're basically a generic buttery cookie dough which was squeezed out of a cookie press and baked. Spritz cookies are originally a Christmas Cookie
Spritz Cookies (Spritzgeback)
2 cups butter, room temperature*
1 cup granulated sugar
1 egg, well beaten
1 teaspoon pure vanilla extract
4 cups sifted all-purpose flour
* You must use butter in this recipe. The secret of a great spritz cookie is a dough that is fat enough to press or pipe yet sturdy enough to hold it shape in the oven. It must be butter.
Preheat oven to 375 degrees F. Refrigerate UNGREASED cookie sheets until ready to use. NOTE: Pressing the dough out onto cool, ungreased baking sheets makes it possible for each application to stick on contact. You will need to clean off the cookie sheets between batches.
In a large bowl, mix butter until creamy. Gradually add sugar; cream until light and fluffy. Add egg and beat well; stir in vanilla extract. Gradually add flour to mixture, beating well after each addition.
The secret lies in the dough, which should be neither too soft nor too firm. It it is too soft, the cookies will have no definition, and if the dough is to firm, the cookies will bake too dry. To test the dough's consistency before baking a batch, press a small amount of dough through the cookie press cylinder.
If the dough is too soft so that it doesn't go through cleanly, chill the dough for about 15 minutes.
If the dough seems too firm, stir into the dough about 1 or 2 teaspoons whole milk.
If dough becomes too soft during use, refrigerate dough about 5 minutes or until firm enough to hold its shape (the dough will crumble if it is too cold, and it won't stick to the cookie sheet)
Pack the dough into a cookie press fitted with desired template (disks can include wreath shapes, stars, crescents, etc). Begin cranking and twisting (if you use an automatic cookie press follow manufacturer's instructions) the cookie dough through cookie press, forming desired shapes, onto chilled ungreased cookie sheets about 1-inch apart. NOTE: Hold the press upright in relation to the cookie sheet with the "legs" resting flat, and force out the dough until it appears at the edge of the mold, then lift the press away. Keep your cookies about 1-inch apart on the cookie sheet.
If you want to make some savory snacks, here are some ideas:
Savoury Cheddar Cheese Thumbprint Cookies
Makes about 36
1-1/2 cups shredded white cheddar cheese
1/2 cup freshly grated parmesan cheese
1/2 cup butter, softened
1 egg yolk
1/4 teaspoon pepper
1 cup all-purpose flour
1 cup finely chopped pecans or unblanched almonds
1 cup hot pepper jelly
Preheat oven to 350 F. In food processor, pulse together cheddar and parmesan cheeses and butter until smooth. Add egg yolk and pepper; pulse until blended. Add flour; pulse just until soft dough forms. Place pecans on plate. Place 1 cup water in bowl. With hands, roll scant tablespoonfuls (15 ml) of dough into 1-inch balls. Dip in water; roll in nuts to coat. Place on ungreased baking sheet. With thumb, make indentation in center of each. Refrigerate for 15 minutes. Bake 15 minutes or until firm outside and lightly golden. Remove the baking sheet from the oven and place the baking sheet on a cooling rack, allowing the cookies to cool directly on the baking sheet. At this point cookies can be stored in airtight containers at room temperature or frozen. Before serving, fill indentations with hot pepper jelly. If you have stored the cookies for a time before serving them, you can re-crisp them by baking them at 350 F for 3 minutes, then allow them to cool fully before adding the jelly.
Spicy Cheese Shortbread
Makes about 36
2 cups shredded sharp Cheddar cheese
1 1/2 cups all-purpose flour
3/4 teaspoon dry mustard
1/4 teaspoon ground cayenne pepper
1/2 cup (1 stick) butter, melted
Preheat oven to 375 F. Toss together cheese, flour, mustard and cayenne. Mix in butter. Knead with your hands to form a dough. If the dough feels very dry, add a tablespoon of water. On a floured surface, roll out half the dough to a thickness between 1/8- and 1/4-inch. Cut out with star, heart or leaf-shaped cookie cutters. Place on ungreased cookie sheets and bake 10 to 12 minutes until lightly browned on the bottom. Remove to a rack to cool.
Spritz basically is used for the same purpose.
However, hairspray is more like a mist, because it is an aerosol. If you spray it on your hand, you can't see any liquid, your hand is just sticky.
Spritz is a real spray. If you spray it on your hand, you'll see tiny bits of liquid.
Therefore, spritz is only a more condensed spray.
I prefer hairspray because you can better control how much hold you like.
Spritz's hold is kind of harsh. You use it when you want your hair to really harden and hold.
First in response to msjantastic isn't it good that she is using the resources she has available to her? When I started learning to cook I looked at recipe websites for inspiration and they taught me how to cook because people leave comments on how to modify the recipe which helped me learn a lot about cooking. So I think it is ok to modify recipes because you learn how cooking works.
In response to your question: I have tried making spritz cookies a few times but get frustrated because I can't get them to stick to the cookie sheet or they stick to the sheet but don't look nice. If anyone knows a tip to prevent that let me know! Otherwise they are a really simple cookie. My favorite website is allrecipes.com see if people have left any suggestions there. I say try it maybe I just am not meant to make spritz because it seems here nobody else has problems.