Spritzgebäck (German Spritz Butter Cookies)
Photo: MarkTraceur, CC BY-SA 4.0
Spritzgebäck is a German butter cookie pressed into ribbons, rings and rosettes before baking. The dough is rich with butter, a whole egg and an extra yolk, which gives a tender, short bite, and the choice of almond, vanilla or lemon extract lets you tilt the flavor to suit your taste. Chilling the dough and working with one batch at a time keeps the shapes sharp in the oven.
Instructions
Beat the butter and confectioners' sugar together until the mixture looks light and fluffy.
Beat in the whole egg, the egg yolk and the extract until the mixture is smooth.
Sift the flour, salt and baking powder together into a bowl. Add this to the egg mixture a little at a time, mixing until a dough forms.
Chill the dough for half an hour so it firms up enough to pipe.
Fill a cookie press with about a quarter of the dough, and keep the rest in the refrigerator until you need it.
Press the cookies out onto a greased baking sheet in the shapes you like.
Bake at 400°F for 7 to 10 minutes, until the cookies are done.
Cool the cookies on wire racks, then store them in airtight tins.
Make it personal.
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