By Caryn on March 28, 2002
Photo by Cabnolen
Photo by Cabnolen
"My favorite cookie to make at Christmas. Love the butter and almond flavor."
Serving Size: 1 (750 g)
Servings Per Recipe: 1
"This is a good recipe. I like to use 1 tsp of almond extract and also add 1 tsp of vanilla. it gives the cookies a great flavor."
"This is an excellent recipe. They have such a great almond flavor. The only thing different that I did was to use a few drops of food coloring instead of the sugar. This one is definately going into my cookbook of favorite cookies."
"Spritz are a tradition for my family and over the years we have tried various recipes. I have modify my recipe based on our favorite three. Instead of one egg, I use 3 egg yolks. And I use 1 1/4 c. powdered sugar. Bake at 375Â° for 5 minutes on parchment and let cool on the sheet. They turn out melt-in-your-mouth delicious!!!"
"Ok y'all I made these cookies and they're WONDERFUL... if you're getting dry spritz cookies it could be you're doing what I was... overbaking. Lots of recipes say to bake golden brown. with these cookies, don't do that. They were WONDERFUL... thanks caryn!!"
"wonderful cookies, caryn! this is the first successful recipe i've tried with my cookie press. i made some with slivered almonds on top, some with whole almonds, and even some with pineapple jam in the center after i pressed out the cookies. the taste is great - love the almond flavor, slightly crumbly, buttery. i baked them slightly longer, as i prefer crispy cookies. by the way, i did brushed them with egg yolk + milk mixture to obtain that 'golden' look. thanks again! edited to add: i posted a pic of the cookies, and i think i got approx 45 cookies. "
"I made these for cookie trays. I used 1/2 c. margarine and 1/2 c. butter. I liked the almond flavor in the cookies. To decorate these, I placed half of a candied cherry in the center of each flower. The color of the cherries livened up the trays a bit. I plan on using this recipe for spritz cookies from now on. Next time I think that I'll pipe little batons and dip an end in chocolate and chopped almonds. Thank you for posting this recipe!"
"This was my first attempt at spritz cookies and it was a success! I baked at the low end to keep my cookies from getting crunchy. I liked the dough better than the baked cookie, but I almost always love the dough more :) I bought anise to try next time."
"This was my first time making spritz cookies and I was impressed by how easy and quick the process was! I used 1 tsp each almond and vanilla flavoring. Even the picky boyfriend liked them."
"Delish! We all loved them, excellent flavor & easy to press. It made 2 tubes full in our "Super Shooter", 70 clover shaped cookies that we held the press for about 5 seconds each & they were about 1 inch around."
"I love this recipe. The dough is easy to work with and makes tender, yummy cookies. I did 1 tsp almond and 1 tsp vanilla and baked for 6 minutes. This was the first time I used a cookie press and it was so easy and the results were delicious."
"Excellent recipe! The last time I made spritz cookies they came out dry and bland. These have a great flavor and the timing is perfect. Definitely a go-to recipe from now on!"
"The consistency of the dough was good when made as the recipe was written. (I tried refrigerating between batches and then it was too hard to load- I had to wait for it to warm up a little for the next batch.) I didn't find them very flavorful, so when I make it again I will probably try some with vanilla extract and some cocoa. Thanks for the basic idea- now I know how to do it! We had fun with it, kinda like play-doh."
"Everyone loved these! I used half vanilla extract and half almond and split the dough up before adding the food color. Thanks Caryn!"
"Excellent Spritz recipe! It didn't need to refrigerate, like most Spritz cookie recipes, which I like! Very quick and easy! Quite tasty!!!"
"Can't believe I never rated this recipe. Oh my heaven!!!!
Tried these for the first time at Christmas and ate the whole batch at home.
I had to make another batch to share.
These are the best sugar cookies ever."
"Good cookie, will bake it again. Thanks Caryn."
"Oh we love these. We made these for our 2010 holiday trays for family and friends. We doubles the recipe and divided it into four batches to color with red, green, blue and yellow. We made pointsettas, snowflakes, trees and stars. They looked so festive and beautiful. Thank you so much for sharing, we will use often for different holidays."
"These are very, very good! I added a dash of butter flavoring. Before I make these again I will buy a better cookie press. Mine is cheap and it was very hard to force the dough through. Thanks for sharing your recipe, Caryn."
"Yay! Finally a spritz recipe that my cookie presser likes! It tastes as good as I expected. I half the dough, added 2ts cocoa liqueur and 2 ts cocoa powder for the chocolate one, and the other I added 2ts lemon and 2 extra ts of flour. Did not add the almond extract, will surely be making these again in many different colours and flavours! Thanks :)"
"Beautiful! These cookies were fantastic! My sis was over last night for our first try at the cookie press as well. Her recipe called for unsalted butter, so we used that variation, but followed the rest of your recipe exactly. I agree with the other users, you don't want to cook these until they're golden brown. As soon as you're able to lift one off the pan successfully, they're done (and usually at the 6 minute minimum from our experience). I'm going to try it with the regular, softened butter next time and I also want to try the 1 tsp almond, 1 tsp vanilla combination that Beckery commented on. That sounds terrific too! Thanks very much for the great holiday treat!"