Cream Cheese Spritz Recipe -
Cream Cheese Spritz Recipe
  • READY IN 40 mins

Cream Cheese Spritz

Recipe by  

"This recipe was given to me many years ago. Try using orange extract for a flavor twist."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    40 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a medium bowl, cream together shortening, cream cheese, and sugar until light and fluffy. Beat in egg yolk, and lemon extract. Combine flour and salt; gradually mix into the creamed mixture in three additions, mixing well after each. Load dough into a cookie press, and press cookies onto an ungreased cookie sheet.
  3. Bake for 8 to 10 minutes in the preheated oven, or until lightly golden. Let cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Dec 09, 2004

I got a Pampered Chef cookie press this summer and tried the recipe included. The dough did not work well in my press. Immediately I found this recipe and decided to try it for Christmas. I made a double turn following the recipe exactly. I used the butter flavored shortening. These cookies were easy to make and the dough was perfect for my cookie press. They are a melt in the mouth confection. Thanks for a great recipe that I will use over and over.

Most Helpful Critical Review
Jan 25, 2006

I made two batches of this recipe last night for a church function. I had such a hard time with the first batch that I thought I must have made a mistake, but I had the same difficulties with the second batch. First, the dough was waaaaay too stiff; it was the consistency of a rolled sugar cookie dough, which was too difficult to work with the cookie press. I ended up having to add an extra egg yolk PLUS 2-3 tbsp. of water to the dough to get it loose enough. The first batch tasted very bland, so for the second batch I substituted almond extract. That helped a little. Sorry, this recipe was more trouble than it was worth.


52 Ratings

Dec 10, 2005

Outstanding! I have made this recipe for four years in a row now at Christmas time. There are my absolute favorite!! I always double the recipe, and instead of 6 oz. of cream cheese I use one 8 oz. package. This consistency is great. I also add a little green food coloring and make a tree shaped cookie with my press! Watch the time though, at 8 minutes mine were turning a little too brown.

Dec 21, 2003

I just threw the ingredients into my KitchenAid! I did substitute almond extract. The cookies pressed out beautifully! I would definately make them again!

Dec 07, 2007

These press beautifully and taste delicious, but I had to set my oven for 375 and bake for barely 8 minutes. Otherwise, they brown too quickly. I also suggest using parchment paper on your cookie sheets.

Dec 21, 2003

This is a great pressed cookie recipe. They came out of the gun great and kept their shape after baking. I added food coloring so I would have pastel flowers for Easter and I also sprinkled some colored sprinkles on top before baking. The cookies came out light and delicate and the lemon, cream cheese combination of flavors is wonderful. I doubled the recipe and I will still probably run out before Easter!!! A keeper!!

Mar 21, 2008

I did make a few changes to this recipe. I added food coloring to make it more festive, added an extra egg, and used vanilla instead of lemon. They were a perfect consistency for my cookie press. It was the first time I had used the press and this recipe was just right!

May 03, 2003

This recipe was great - the cookies tasted delicious and were a hit at my office party! The only problem I had was that the dough got warm pretty quickly and didn't work in the cookie press as well, so I had to take a break and put the dough in the fridge for a while. As a result, the total prep time ended up taking about 1/2 hour longer than estimated.


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  • Calories
  • 61 kcal
  • 3%
  • Carbohydrates
  • 5.9 g
  • 2%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 40 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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