Coconut Cream Spritz Cookies

Spritz Cookies are shortbread cookies that can be dressed up or dressed down with flavors.  This coconut cream cheese cookie is no exception.  Coconut flavoring, cream cheese, butter, sugar, coconut extract and coconut lime sea salt will take you to the tropics or at least make you think you are there with each bite of this little cookie.

According to Wiki pedia, “The German verb Spritzen means to squirt in English.  As the name implies these cookies are made by extruding or squirting the dough with a cookie press… pastry bag with decorative tips or discs.  The name Spritzgeback has been shortened to spritz, known as the spritz cookie”.

On a side note… Nothing to do with cookies.

Our first family pet was a miniature schnauzer named Spritzen!  I have to tell the story even though we are talking about cookies. When we took baby Spritzen to the vet he called him “squirt”.  We didn’t think that was very dignified so we looked up the word squirt in the German dictionary and it meant fire truck or spritzen.  So.. we called our sweet little one Spritzen or sometimes Spritz.  He lived with us for 18 long years.  He lives in heaven with his other sisters, Sophie and Megan, who recently moved in August 2016.

My favorite cookie press is the Oxo Good Grips Cookie Press!  The press is sturdy, has a comfortable lever that doesn’t stress your hands when pressing the cookies, has a non slip base that keeps the cookie press in place as you press the easy to use lever.   The Coconut Cream Cheese cookie is the small round cookie with Coconut flakes on the top. Their flavor is fabulous and the sea salt adds real depth to the cookie.

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Coconut Cream Cheese Spritz Cookies

  • Author: Liz Bushong
  • Yield: 8 dozen 1x
Scale

Ingredients

1 cup butter, softened- Land O Lakes
4 ounces of cream cheese, softened
1 cup sugar
1 egg yolk
2 teaspoons coconut extract
2 3/4 cup all purpose flour
1/4 teaspoon salt or coconut lime sea salt*
Garnish: 1 cup toasted coconut chopped flakes and grated coconut lime sea salt*
* Pantry collection at the Fresh Market

Instructions

  1. Preheat oven to 350 F.
  2. In large mixing bowl, cream together butter and cream cheese.
  3.  Add sugar, egg yolk and extract, beat until light and fluffy.
  4. Add flour and salt, beat until incorporated or well blended.
  5. Fit cookie press with desired decorative disc.
  6. Place dough into press tube.
  7. Press dough out onto un-greased baking sheet.
  8. Bake 8 minutes until cookies are lightly brown around the edges.
  9. Remove from oven and while warm sprinkle with coconut lime sea salt and toasted coconut.

Notes

Recipe adapted from Oxo Test Kitchen

lizbushong.com

 

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