Spritz
"This is, by far the best recipe for spritz ever! My Mother found it in the newspaper thirty years ago. It won a Christmas cookie award as the best cookie in the contest, and believe me it earned it!"
photo by Tinkerbell
- Ready In:
- 25mins
- Ingredients:
- 7
- Yields:
-
8 dozen
ingredients
directions
- Cream butter and sugar, add egg yolk, almonds and extracts, beat again, until well blended. I like to beat for a few minutes at this point, . Blend the flour in gently a cup at a time, until the flour is completely incorporated. Be careful not to over mix, as this will toughen the cookies.
- Cool the dough slightly, if it is too warm, but don't chill for long, as the cookie dough will not cooperate with the press if it is too cold!
- Preheat oven to 375, press out the cookies onto an ungreased cookie sheet. I decorate with colored sugar or candied cherries which I cut into fourths.
- Bake for 7-9 mn. taking care not to brown them.
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Reviews
-
Excellent recipe, beautiful cookies! I made them gluten free, using a mix of very fine yellow corn flour, white rice flour, potato starch and cornstarch with some xanthan added. As there is no good almond extract available here, I used amaretto liquor. Piping them after 30 minutes of chilling time worked like a charme - and they turned out as real melt in your mouths! Thanks for sharing :) -
I love making spritz cookies. I am lucky enough to have inherited my mom's original copper and aluminum Mirro cookie press. I cherish it and make several different spritz recipes every year. My favorite shape has always been the wreath with a maraschino cherry half in the center. Seven year old DD & I made cookies galore today, and she had fun pressing the dough and slicing the cherries for these. Made and enjoyed for Pammy's Cookathon in her honor. We'll miss you! -
5 stars for a great recipe. Easy to prepare and the cookies were a hit with my family. I made my cookies into a flower shape using the cookie press, sprinkled with sugar and added a 1/4 glace cherry to the centre. They turned out really pretty. My youngest daughter said that the cookies just melted in her mouth (really wish I could have one of these cookies- but I follow a gluten-free diet). Photo to be posted. Reviewed for Make my Recipe Tag in the Aus/NZ forum Dec 2012
RECIPE SUBMITTED BY
<p><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/chelsea-1-1.jpg?t=1358729305 alt=width=320 height=234 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_2934e8e56debfb521317951198.jpg alt=width=160 height=160 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_HPIM0151.jpg alt=width=160 height=90 /> alt= />I am an avid cook and baker. I have a Farmers Market stand where I sell breads and sweets. I am really enjouing my stand, as I get to make all kinds of breads, although the sweets are the big attraction! I am married to theworlds most wonderful man, have an aan amazingly brilliant child (of course I would say that!). In short, I am a verry happy, cheerful woman. Baking bread is my passion, but I love to cook anything. </p>
<p>I have two great dogs, Jack and Lucy, a black lab and a boxer/pitbull mix, respectively.</p>
<p>My rating system;</p>
<p>5 stars= great, had fun making it and will make again</p>
<p>4= made some changes as the recipe needed tweaking</p>
<p>3= probably will not make again</p>
<p>I will not post a 2 or 1 star rating, I'd rather post the review with no stars and share some possible fixes:)</p>
