Mace Cookies

Mace cookies are a traditional favorite in many parts of the world. They are made with mace, which is a spice derived from the nutmeg tree. Mace has a warm, sweet flavor that makes these cookies irresistible.


  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon ground mace
  • 3/4 cup shortening
  • 2 cups white sugar
  • 2 eggs
  • 1/4 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon lemon zest


1. Combine flour, baking powder and mace in a bowl and set it aside

2. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius)

3. In a large bowl, cream the shortening and sugar together until light and fluffy

4. Beat in the eggs one at a time, then mix in the milk and vanilla extract

5. Stir in lemon zest

6. Gradually blend in the dry ingredients from the first bowl until everything is combined

7. Cover the dough with cling film/plastic wrap and chill for at least four hours (or overnight if you have the time)

8. When you’re ready to bake, roll out the dough on a floured surface to 1/8 inch thickness

9. Use a 2-inch round cookie cutter to cut out as many cookies as possible – re-roll any scraps of dough until it’s all used up

10. Place cookies 1 inch apart on prepared cookie sheets (line them with parchment paper or silicone mats if you like)

11. Bake for 10-12 minutes or until lightly colored

12. Allow cookies to cool on wire racks before serving

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Nutrition Facts

  • Serving size: 1 cookie
  • Calories: 120
  • Fat: 7 g
  • Saturated fat: 2.5 g
  • Unsaturated fat: 4.5 g
  • Trans fat: 0 g
  • Cholesterol: 15 mg
  • Sodium: 65 mg
  • Potassium: 40 mg
  • Carbohydrates: 14 g
  • Fiber :0g
  • Sugars : 6g
  • Protein 1g
Mace Cookies

What is the difference between spritz and shortbread cookies?

Shortbread and spritz cookies are two popular types of cookies. Both have a similar appearance, with a light, flaky texture. However, there are some key differences between these two types of cookies.

Shortbread is made with a dough that is rolled and chilled before baking. This helps to create a more crisp and firm cookie. Spritz dough is not rolled or chilled before baking, which results in a softer and more tender cookie.

Another difference between shortbread and spritz cookies is the type of flour used. Shortbread is typically made with all-purpose flour, while spritz cookies are made with cake flour or self-rising flour. This also contributes to the different textures of these two types of cookies – shortbread has a more dense and crumbly texture, while spritz cookies are lighter and airier.

So, what’s the bottom line? If you’re looking for a crisp, firm cookie, then shortbread is the way to go. But if you prefer a softer cookie with a delicate texture, then opt for spritz instead.

What is the difference between shortbread and shortbread cookies?

Shortbread is a type of biscuit traditionally made from one part white sugar, two parts butter, and three parts flour. The dough is then rolled out and cut into shapes before being baked. Shortbread cookies are a variation of shortbread that also includes additional ingredients such as chocolate chips, nuts, or fruit.

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What is the secret to making spritz cookies?

The secret to making spritz cookies is all in the preparation. Be sure to cream the butter and sugar together well – it might take longer than you think! Add your egg ONLY after the butter and sugar are fully creamed together, and avoid overworking the dough. Press it into shape with a cookie press, skipping the grease step. Decorate as desired, then bake.

Why is it called a spritz cookie?

A spritz cookie is a type of butter cookie that is made by squirting or pushing dough through a cookie press to create fancy designs. The name spritz comes from the German word spritzen, which means “to squirt.” Butter is responsible for the tender, rich texture and flavor of these incredible cookies.

What is the trick to making spritz cookies?

If you’re looking for the perfect spritz cookie, there’s one final trick that can make all the difference: using cold baking sheets.

When pressing the cookies out with your spritz cookie press, it’s important to work directly on a baking sheet. This will help to ensure that the cookies retain their shape and don’t spread too much. But more importantly, you want to make sure that the baking sheet is cold.

There are two reasons for this. First, cold cookies are less likely to stick to the baking sheet than warm ones. Second, if the dough is too warm when it hits the cold baking sheet, it can cause problems with spreading and losing its shape.

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