Spritz Cookie Recipe

Spritz Cookie Recipe
Every home baker has a favorite cookie recipe or two, the old reliables like chocolate chip or sugar cookies. If there is one versatile recipe that you should include in your cookie repertoire it is a classic Spritz cookie.

You will need a cookie press, which is readily available in the baking supplies section of many stores for around $20. The investment is definitely worth it: check out the variety of shapes included with your press: hearts for Valentine’s Day, St. Patty’s shamrocks, Christmas trees and your all-purpose flowers and bars. Master this pressed cookie technique and you’ve got a go-to recipe for every holiday and special occasion.

When a cookie recipe like this one calls for a specific fat—whether butter, margarine or vegetable shortening –do not substitute! Each has its own properties and affects your results. Never, ever bake with so-called “spreads”, as these are high in the water content that takes the place of fat.

You will be shocked at how easy it is to prepare these professional-looking treats.

1 lb. (4 sticks) butter, softened
2 large egg yolks
2 tsp. vanilla
4-5 c. flour
Pinch salt
1 c. granulated sugar

Heat oven to 375 degrees.

Always allow the butter to soften, preferably by leaving out at room temperature for about 30 minutes. You can microwave in a pinch, but do so carefully just a few seconds at a time: you do not want melted butter.

Cream the softened butter until smooth. Don’t scrimp on the elbow grease! Incorporating air is vital to a nice texture for your final product.

Gradually beat in the sugar. Add the vanilla and 1 egg yolk at a time, creaming until light and fluffy—no lumps.

Add the flour 1 cup at a time. There should be enough flour to handle well; the dough should come together but not be crumbly.

Using a cookie press, form on a cold cookie sheet. Keep in mind that
a dark cookie sheet will brown the cookie bottoms faster than a shiny sheet. Your spritz cookies will do better on a shiny sheet pan than a dark non-stick one.

Bake for approximately 5 to 7 minutes, until lightly browned on the edges.

Decorate with colored sugar; maraschino cherry bits look nice for the center of your circular or flower shaped cookies. If you like, dip the ends of cooled cookies in melted chocolate and nuts or sprinkles. Beautiful!

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This content was written by Mary Wozniak. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.