Spritzgebäck (spritz cookies) - The World's Food
By The World's Food
Yield: 10 dozen
Time: 2 hours
Buttery German and Alsatian-Mosellan biscuit or cookie made of a rich shortcrust pastry. A Christmas favorite!
Ingredients
1
pound (4 sticks) salted butter, room temperature
1
cup sugar
2
large eggs
1 1/2
teaspoons vanilla
5
cups all-purpose flour
Preparation
Step 1
Whip butter using a paddle attachment on a stand mixer
Whip butter using a paddle attachment on a stand mixer
Step 2
Gradually add the cup of sugar and mix thoroughly
Gradually add the cup of sugar and mix thoroughly
Step 3
Add eggs one by one and mix
Step 4
Add vanilla and mix
Step 5
Gradually add flour and mix. Switch to a dough hook if it gets too thick for the paddle attachment
Step 6
Put an appropriate amount of dough in a cookie press fitted with a flat, star-shaped disc
Step 7
Extrude dough in a straight line onto a cookie sheet, cut to 5-6” in length and shape into “S” figures with your fingers, taking care not to flatten or deform the dough
Step 8
Bake at 340 F for 11-12 minutes on the middle rack, or until bottoms of cookies just begin to brown
Step 9
Allow to cool 5 minutes before removing from baking sheet
Step 10
Store at room temperature in a metal tin lined with parchment paper or in a large freezer bag
Note: Makes 10 dozen (120) cookies.
See It Made!
