Spritz Cookies
By Katie Browne, Pricing Coordinator
What is a spritz cookie? Somewhere between a short bread and a sugar cookie, this delicious treat has a rich buttery flavor and tender texture that melts in your mouth. The name is shortened from the German Spritzgebäck. Spritzen is a German verb meaning to squirt. Appropriate, as these cookies are extruded (squirted) through a decoratively cut plate in a cookie press. The cookie press dates back to the 16th century, and is my favorite part of making these cookies. There is something magical about seeing the simple flat shape on the plate press out into a perfect three-dimensional animal or flower on the pan.
The spritz cookie is made from a simple dough of flour, sugar, eggs, and butter. Because the ingredients are so few, I opt for highest quality I can afford. The butter flavor really shines in this recipe. Start by creaming together the butter and sugar. Next add the egg and flavoring. I often use a mix of 1 tsp almond flavor and 1 tsp vanilla. Finally, add the flour and salt, mixing until just combined. The final dough should be soft like play dough and slightly tacky, but not so sticky it adheres to your hands. If you like, divide the dough, and add some color. I usually do red and green. A gel food coloring will give the most color with the least additional moisture in the dough.
Once the dough is ready, you can start extruding cookies! Lay out an ungreased cookie sheet. You want the dough to adhere slightly to the baking sheet, so it releases from the press when you pull away. Getting a good clean press takes a little practice. Don’t worry if your first few don’t work. If you mess up a cookie, just plop the dough back into the press. Here are my top tips for success if you find the dough not releasing cleanly. 1. Chilling your pan in the freezer for a bit to get it good and cold. 2. Before pulling the press away, allow the dough to sit for a few extra seconds on the baking sheet. 3. Give the press a light shake or twist as you pull it back to help release
the dough.
Once the cookies are on the pan, add sprinkles or other decorations. The cookies are already in festive shapes, so decorations are entirely optional. Bake the cookies in a 375° F oven for a scant six to seven minutes. These cookie brown very fast. Keep a close watch on the oven, the cookies should be just slightly golden at the edges when done. Allow to cool for a few minutes on the pan then transfer to a wire rack. Allow the empty pan to cool for an additional four to five minutes before pressing
more cookies.
The cookies will keep in a sealed tin for one week, assuming they are not eaten first. You can also freeze some or ship them off in a box as a gift. Despite their delicate appearance, spritz cookies store and travel well.
INGREDIENTS
• 1 cup butter, softened to
room temperature
• ¾ cup sugar
• 1 large egg
• 2 tsp flavoring
• 2 ½ cup all-purpose flour
• ½ tsp salt
• Food coloring (optional)
DIRECTIONS
1. Preheat oven to 375° F.
2. Cream together butter and sugar until light
and fluffy.
3. Add the egg and flavorings, mix well.
4. Add flour and salt until the dough
is combined.
5. If adding colors, divide the dough and
knead in the coloring.
6. Put the dough in the cookie press and press
out cookies onto the baking sheet. Decorate
with sprinkles if desired.
7. Bake cookies for 5-6 minutes until just golden
at the edges.