Spritz Cookies (Spritzgebäck) GERMANY
Updated: Dec 8, 2022
From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my new cookbook!
Spritz Cookies (Spritzgebäck)
Makes about 6 dozen cookies
Special equipment: cookie press. I use the Preferred Press from Wilton. I go double-thick, you push press twice. UPDATE: I now use the OXO Press (with holiday-patterned disks) and pressing only once is the way to go.
3 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon arrowroot starch or cornstarch
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, softened
1 cup sugar
1 large egg
2 tablespoons milk
1 teaspoon vanilla
One or more colors sanding sugar appropriate for the occasion
Heat oven to 350°F.
In a medium bowl, whisk together flour, baking powder, starch, salt.
In a large bowl, with electric mixer, cream together butter and sugar till fluffy, about 2 minutes.
Mix in one whole egg, then mix in milk, vanilla. With hands, mix in dry ingredients in two additions till smooth dough forms.
Using cookie press, place cookies 1 inch apart on ungreased cookie sheets. Click twice per cookie for thicker results.
Sprinkle with sanding sugar as desired.
Bake 8 to 10 minutes on center rack till edges are just lightly colored. The bottoms should be light brown. Don't overbake.
Cool on wire racks.