Description

These classic buttery Spritz cookies use the traditional extrusion method to create intricate, festive shapes that melt in your mouth. Perfect for holiday gifting, this recipe relies on a high-heat bake to preserve fine details and a tender, shortbread-like crumb.

Ingredients

236 grams unsalted butter, room temperature
132 grams granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
270 grams all-purpose flour
1/2 teaspoon salt
Sprinkles or sanding sugar for decoration

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 400°F (204°C) and ensure your baking sheets are completely cool and ungreased.
In a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar on high speed for 3 minutes until the mixture is pale and well-aerated.
Reduce the mixer speed and add the eggs one at a time, ensuring each is fully incorporated before adding the vanilla and almond extracts.
Sift the flour and salt together, then fold them into the wet ingredients on the lowest setting just until the white streaks disappear.
Pack the dough firmly into a cookie press and extrude shapes directly onto ungreased, cool baking sheets.
Bake for 8 to 10 minutes until the edges are a pale golden brown, then apply decorations while warm and cool on the sheet for 5 minutes before moving to a wire rack.

Notes

For the most defined shapes, avoid using parchment paper or silicone mats, as the dough needs the friction of a bare metal pan to release from the press. If your dough becomes too soft to hold its shape, chill the packed cookie press for five minutes before continuing to ensure the fat remains stable during extrusion.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: German