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The Ultimate Spritz

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These delicate, crisp cookies have a rich, buttery flavor. You often see these cookies at family celebrations during the winter holidays, but they're perfect for any occasion.

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(75 Ratings)

75 Ratings

5 spoons 61%

4 spoons 20%

3 spoons

2 spoons

1 spoons

Member Reviews (17)

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PREP TIME
1 Hr 5 Min
TOTAL TIME
1 Hr 15 Min
SERVINGS
72

1: cup butter, softened

1/2: cup sugar

2 1/4: cups Gold Medal® all-purpose flour

1/4: teaspoon salt

1: egg

1/4: teaspoon almond extract or vanilla

: Food color, if desired

: Currants, raisins, candies, colored sugar, finely chopped nuts, candied fruit or fruit peel, if desired

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1 Heat oven to 400ºF. Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, salt, egg, almond extract and a few drops of food color.
2 Place dough in cookie press. Form desired shapes on ungreased cookie sheet. Decorate with currants.
3 Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack. To decorate cookies after baking, use a drop of corn syrup to attach decorations to cookies.

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Expert Tips

The name spritz comes from the German word spritzen, meaning "to squirt" because the soft dough is squirted or pushed through a cookie press to make fancy designs.

Butter is responsible for the tender, rich texture and flavor of these incredible cookies. Margarine would not work nearly as well. For these cookies, stick with butter!

Chocolate Spritz: Stir 2 ounces unsweetened baking chocolate, melted and cooled, into the butter-sugar mixture.
Holiday Spritz: Substitute rum extract for the almond extract or vanilla; tint dough with appropriate food colors. After baking, glaze cooled cookies with Butter-Rum Glaze: Melt 1/4 cup butter or margaine over low heat; remove from heat. Stir in 1 cup powdered sugar and 1 teaspoon rum extract. Stir in 1 to 2 tablespoons hot water until glaze is spreadable. Tint glaze with food color to match cookies if desired.
Spice Spritz: Stir in 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground allspice with the flour.

To ensure recipe success, do not use self-rising flour in this recipe.

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Nutrition Information:

1 Serving (1 Serving)

Calories 45

(Calories from Fat 25 ),

Total Fat 3 g

(Saturated Fat 2 g,

Cholesterol 10 mg;
Sodium 25 mg;
Total Carbohydrate 4 g

(Dietary Fiber 0g,

Protein 1 g;

Percent Daily Value*:

Vitamin A 2.00%;
Vitamin C 0.00%;
Calcium 0.00%;
Iron 0.00%;

Exchanges:

1 Fat;

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

Review & Comments

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1 - 3 of 17 Reviews View All

Posted 12/7/2011 10:52:01 AM REPORT ABUSE twins1118 said:

Rating:

This is the best recipe for Spritz cookies. I have made them for the past 20 years and loved the way they looked in a holiday cookie tray. Each year I cursed because the dough did not want to make it to the cookie pan. This year I looked for a new recipe and was so happy with this one. This came out of the cookie gun with no problem . Thank you for making this cooking making easy.

This reply was: Helpful Inspiring

Posted 12/22/2010 6:35:18 PM REPORT ABUSE Miashundra said:

Rating:

I made these cookies years ago for my kids. This is the recipe I used from Better Homes and Gardens Version 1978 and it was very good. 1 c. butter 1 c. sugar 1 egg 1 tsp. vanilla or 1/2 tsp. almond 2 1/3 c. flour 1/2 tsp. baking pwd. 1/4 tsp. salt This recipe says do not chill the dough. So go figure. I added coloring to color it. So there is a difference in recipes. I was going to try this till I saw your review. I think I will stick with mine. Hope this helps.

This reply was: Helpful Inspiring

Posted 12/19/2010 2:14:47 PM REPORT ABUSE Cake_Lady said:

Rating:

The recipe from the first edition Betty Crocker Picture Cookbook copyright 1950 was much better... Identical with this one except for the fact that it called for 2/3 cup of sugar instead of 1/2 cup, and 2 1/2 cups of sifted flour instead of 2 1/4 cups. No salt was added in the original recipe.

This reply was: Helpful Inspiring