Spritzgebäck Cookies are a German Christmas tradition, very popular in the Nordic countries as well. And they're quickly winning the taste buds of many on this side of the Atlantic.
A simple, rich buttery recipe makes these delicate, crumbly cookies, somewhat reminiscent of shortbread in texture. (As a matter of fact, Google translates Spritzgebäck as Shortbread.) Spritz can be translated as To Squirt or Spatter, and you'll see why when you''re pushing the dough out of the press.
1¼ cups butter
¼ cup sugar
3¼ cups wheat flour
1 egg yolk
Mix all ingredients to a smooth dough.
Fill the cookie press and use the star shape.
Press and make cookies of around 9 inches, shaped into a ring.
Bake on a buttered baking tray in a medium hot oven (400° F) for about 8-12 minutes
1 cup butter
3/4 cup sugar
1 egg or 3 egg yolks
1/2 tsp baking powder
1 tsp almond extract
1/8 tsp salt
2-1/2 cups sifted bread flour
Cream butter, adding sugar gradually.
Add egg unbeaten, then add sifted dry ingredients and extract.
Mold with your cookie press on an aluminum cooky sheet.
Bake in a hot 400°F oven for 10 to 12 minutes.
Ask Nina Rose:
"What type of pan should I use for my spritz/butter cookies that I make with my cookie press?"
Whether you call yours a cookie press or a cookie gun, they all have some sort of trigger that you push, pull, turn, or lift, to dispense dough by pressure through a decorative disk from the barrel and onto your pan. To work properly with butter cookies, they rely on these factors: the right temperature (room, of course), the right consistency (you know, not too hard and not too soft), and an ungreased, plain metal pan.
If your pan is greased or has a non-stick coating, your cookies will lift off with the cookie press, leaving you with an empty pan. Many of our customers look genuinely surprised when I tell them not to grease their pans, but have faith, because these traditional buttery cookies contain enough fat that you'll never have to worry about them getting stuck to your pan as they bake - they slide off every time!
Parchment is also a no-no, by the way. The dough will either grip the parchment without detaching from the press, and lift the parchment as you lift the press, or the dough won't grip at all and just stay attached to your disk and press.
The type of pans most appropriate for baking these cookies are jelly roll pans and cookie sheets.
Jelly roll pans have a shallow rim around the edge (only about an inch high) and are extremely versatile because you can use them for anything from roasting vegetables to cooking bacon, to, of course, baking cookies. And the low edges won't get in your way as you're working the cookie press.
Cookie sheets usually have a low rim, or lip, on only one side (sometimes two) generally as hand grips for easier removal from the oven. Though not as versatile as jelly roll pans, the rimless edge makes removing baked cookies a breeze, as they readily slide right off onto your cooling rack.
A last piece of advice: Be sure to thoroughly clean your pan after each round of baking. If there's any grease left over from the last batch of cookies you baked, your next batch will have a tough time sticking to the pan.