• Home
  • Recipe Index
    • Cakes
    • Candy
    • Cheesecake
    • Chocolate
    • Cookies
    • Cupcakes
    • Dairy-Free
    • Egg-Free
    • Fillings and Toppings
    • Frosting and Fondant
    • Fruit Desserts
    • Gluten-Free
    • Muffins and Scones
    • Pastry
    • Pies and Tarts
    • Puddings and Custards
    • Quick Breads
    • Yeast Breads
  • Holiday Recipes
    • Christmas
    • Easter
    • 4th of July
    • Halloween
    • Tea’s and Mother’s Day
    • Thanksgiving
    • Valentine’s Day
  • Fruit Recipes
    • Apple
    • Banana
    • Blueberry
    • Candied Fruit
    • Cherry
    • Coconut
    • Cranberry
    • Date
    • Lemon and Lime
    • Orange
    • Pear
    • Pineapple
    • Pumpkin
    • Raisin and Currant
    • Raspberry
    • Rhubarb
    • Strawberry
  • Vegan Recipes
    • Vegan-Sweet
    • Vegan-Savory
  • Baking Tips
  • Baking Glossary
  • About
    • About Carol
    • About Recipes
    • About Photos
    • About Glossary and Tips
    • Disclosure Statement
    • Privacy Policy
    • New Features
    • Links
  • Extras
    • Food Days
    • Sweet Celebrations
    • Tieks Review
    • Quilts
  • Facebook
  • Pinterest

Spritz Cookies

May 19, 2013 by Carol Arroyo

Save Print
Spritz Cookies
Almond flavored buttery cookies are always a holiday favorite. These tender cookies are bite-size delicacies and are perfect without any adornments. But I can’t resist, these cookies just sing out to be decorated with sugar sprinkles, glitter, dragees, or even candied fruits. I like adding a red or green candied cherry half to the center of the wreath shapes, but better yet, try a bit of fruitcake glace mix.

Spritz cookies are a Scandinavian cookie, named for the German word spritzen, meaning ‘to squirt,’ and are pressed from a cookie press or piped from a pastry bag. This recipe makes dough that is extremely easy to work with and the perfect consistency for pressing through a cookie press.
Recipe type: Dessert | Cookie Press Cookies
Prep time:  1 hour
Cook time:  12 mins
Total time:  1 hour 12 mins
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased Oven Temp: 350° Yield: 80 to 90 Cookies Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 2¼ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ⅔ cup granulated sugar
  • 2 large egg yolks
  • 1½ teaspoons pure vanilla extract
  • ½ teaspoon pure almond extract
Decorations (optional):
  • Sugar Sprinkles or nonpareils
  • Dragees
  • Edible Glitter
  • Candied fruit such as cherry halves and Minced Fruitcake glace mix
Instructions
Preheat oven to 350 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
Dough:
  1. In a medium bowl, combine flour and salt; whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, add butter and sugar and mix together on medium speed until smooth and creamy. Use a rubber spatula to scrap down the side of the bowl as needed. Add the egg yolks, vanilla extract, and almond extract, beat until thoroughly blended. Reduce the mixer speed to low and add the flour mixture, mixing just until combined.
  3. Fill a cookie press with dough and fit the cookie press with a plate of your choice. Press the dough at least 1 inch apart onto the baking sheet. Refill the press as necessary.
Decorations (optional):
  1. Before baking, decorate the cookies as desired. Sprinkle with sugar sprinkles, dragees, or edible glitter. The cookies that are pressed into a wreath shape are perfect for adding a candied cherry half or filling with a little bit of fruitcake glace mix.
  2. Bake: Bake 11 to 12 minutes or until the cookies are set or just barely a pale gold around the edges. Do not over bake and do not brown. Remove from oven and use a metal spatula to carefully transfer the fragile cookies to a wire cooling rack to cool.
3.5.3251

Filed Under: christmas, Cookies Tagged With: almond cookies, christmas cookies, cookie press, pressed cookies, shaped cookies

Spritz Cookies

May 10, 2013 by Carol Arroyo

Spritz Cookies

Spritz Cookies

Search TheBakingPan

Recent Recipes

  • Memories of My Mom’s Apple Pie
    Memories of My Mom’s Apple Pie
  • Easter Coconut Cake
    Easter Coconut Cake
  • Vanilla Macarons – Italian Meringue
    Vanilla Macarons – Italian Meringue
  • Lemony Carrot Cake
    Lemony Carrot Cake
  • Brioche Coffee Cake
    Brioche Coffee Cake

Cakes

Easter Coconut Cake

April 16, 2019 By Carol Arroyo

Save Print Easter Coconut Cake A coconut custard cake all dressed for Easter. I purchased the cute Easter sprinkles at a local cake decorating shop. I made one mistake on this cake; when making the white chocolate drip I was rushed for time and simply melted the candy melts instead of making a ganache. This […]

Lemony Carrot Cake

April 5, 2019 By Carol Arroyo

Save Print Lemony Carrot Cake A simple carrot cake flavored with a touch of cinnamon and crushed pineapple, and wowed with a lemony cream cheese filling. I used American Buttercream for the frosting, but Swiss Meringue Buttercream or Flour Buttercream would also be delicious. Recipe type: Dessert | Oil Cake | Layer Cake Prep time:  45 […]

Recipes

  • Cakes
  • Candy
  • Cheesecake
  • Chocolate
  • Christmas
  • Cookies
  • Cupcakes
  • Dairy-Free
  • Easter
  • Egg-Free
  • 4th of July
  • Fillings and Toppings
  • Frosting and Fondant
  • Fruit Desserts
  • Gluten-Free
  • Halloween
  • Muffins and Scones
  • Pastry
  • Pies and Tarts
  • Puddings and Custards
  • Quick Breads
  • Tea’s and Mother’s Day
  • Thanksgiving
  • Valentine’s Day
  • Yeast Breads
TheBakingPan
  • Home
  • Recipe Index
    ▼
    • Cakes
    • Candy
    • Cheesecake
    • Chocolate
    • Cookies
    • Cupcakes
    • Dairy-Free
    • Egg-Free
    • Fillings and Toppings
    • Frosting and Fondant
    • Fruit Desserts
    • Gluten-Free
    • Muffins and Scones
    • Pastry
    • Pies and Tarts
    • Puddings and Custards
    • Quick Breads
    • Yeast Breads
  • Holiday Recipes
    ▼
    • Christmas
    • Easter
    • 4th of July
    • Halloween
    • Tea’s and Mother’s Day
    • Thanksgiving
    • Valentine’s Day
  • Fruit Recipes
    ▼
    • Apple
    • Banana
    • Blueberry
    • Candied Fruit
    • Cherry
    • Coconut
    • Cranberry
    • Pineapple
    • Date
    • Lemon and Lime
    • Orange
    • Pear
    • Pineapple
    • Pumpkin
    • Raisin and Currant
    • Raspberry
    • Rhubarb
    • Strawberry
  • Vegan Recipes
    ▼
    • Vegan-Sweet
    • Vegan-Savory
  • Baking Tips
  • Baking Glossary
  • About
    ▼
    • About Carol
    • About Recipes
    • About Photos
    • About Glossary and Tips
    • Disclosure Statement
    • Privacy Policy
    • New Features
    • Links
  • Extras
    ▼
    • Food Days
    • Quilts
    • Sweet Celebrations
    • Tieks Review