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Classic Spritz Cookies

classic spritz cookies Dessert
Classic Spritz Cookies
  • Prep 1 hr 5 min
  • Total 1 hr 15 min
  • Servings 72

Beautiful and buttery, these classic butter spritz cookies are the perfect treat for a cookie exchange or special gathering. Creative mix-ins or decorations will make each batch of spritz cookies one that’s uniquely your own. MORE+ LESS-

Ingredients

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

Steps

Hide Images
  • 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.

  • It’s best to use a recipe that’s been well-tested for cookie presses. The dough, which is quite buttery, needs to be soft and just the right consistency to easily press through the design plates. Avoid adding ingredients like nuts or dried fruits.

Expert Tips

  • No need to grease the baking sheet as the buttery cookies should easily release from the pan, but for faster clean up you can use a silicone baking mat to line the pan.
  • Because spritz cookies don’t spread a lot you can press them out more closely (about 1-1/2 inches apart) on the baking sheet. Using a press can take some practice, but just hold the press flat on the baking sheet without tilting it. Use consistent, even pressure to push the dough onto the pan—don’t overload each cookie.
  • Hand-wash your cookie press, using a small bottle brush to be sure you’ve cleaned all the nooks and crannies. Allow all the parts to dry completely before storing them away.
  • 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 margarine 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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
45
Calories from Fat
25
% Daily Value
Total Fat
3 g
Saturated Fat
2 g
Cholesterol
10 mg
Sodium
25 mg
Potassium
5 mg
Total Carbohydrate
4 g
Dietary Fiber
0g
Protein
1 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • In Germany, these cookies are known as Spritzgebäck. Since the German verb “spritzen” means “to squirt,” their name for this cookie press recipe has been shortened to simply Spritz, one short little word that holds a whole lot of delicious tastes and memories. This spritz cookie recipe is a classic, but there are many creative variations served up in Betty’s best spritz cookies collection. Try snickerdoodle, egg nog or chocolate variations. While it’s possible to extrude the dough with a parchment bag, you’ll probably find that a cookie press is an inexpensive kitchen tool that makes the process of cookie formation much easier. There are electric or manual models, most requiring turning a handle, pressing a plunger or touching a button to press out the chilled cookie dough. Once you’ve purchased it, don’t just use that cookie press only once a year. It can be called into action for all sorts of kitchen chores, from icing cupcakes to filling deviled eggs or cream puffs.

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