“Spritzgebäck” or just “spritz” are a traditional German cookie, baked around the holidays. The cookies consist of flour, butter, sugar and eggs. My mom has always added almond extract for an added touch and a distinct twist on the classic cookie. For as long as I can remember, I’ve helped my mom baked these cookies, just as she helped my grandmother. The recipe itself is quite simple; it’s the work making perfectly “pressed” cookies that can be the challenge. While the recipe isn’t healthy, it’s a holiday recipe worth sharing — spritz are delicious. These Spritz Cookies are light, crunchy, buttery and bite-size, so it’s ok to indulge in one or two. Happy Holidays!
Ingredients (makes about 75 cookies).
- 1 egg white equivalent
- 1 t vanilla extract
- 1/4 t almond extract
- 1 c butter
- 3/4 c sugar
- 2 ¼ c flour
- 1/2 t sea salt
- 1/4 t baking powder
- Colored decorative sugar (optional)
- Preheat the oven to 375ºF.
- In a large bowl, cream butter and sugar together. Add in vanilla and almond extracts and egg whites. Mix well.
- In a medium bowl, whisk flour, baking powder and salt.
- Gradually add in dry ingredients to large bowl and blend well until dry ingredients are all mixed in and batter forms.
- Fill your cookie press and form cookies on an ungreased cookie sheet (see pictures of the cookie press below). No cookie press? Form small, 1/2 inch balls and place on cookie sheet.
- Sprinkle cookies with colored sugar before baking (optional).
- Bake for 8-10 min. or until firm and barely golden.
- Let cool on a wire rack.