Spritz Cookies II

This recipe for Spritz Cookies II is a variation on the traditional recipe. It uses almond flour and ground almonds to give the cookies a nutty flavor. The dough is also flavored with lemon zest and vanilla extract. These cookies are perfect for any occasion!

Ingredients

• 1 cup butter, softened
• 3 egg yolks
• 2 1/2 cups all-purpose flour
• 2/3 cup sugar
• 1 teaspoon vanilla extract

Instructions

1. In a bowl, cream together the butter or margarine, sugar, egg yolks and vanilla.

2. Add the flour and mix by hand until well blended..

3. Spoon mixture into cookie press. Press cookies onto ungreased cookie sheets. Sprinkle with colored sugars..

4. Bake in preheated 400 degrees F (200 degrees C) oven for 7-10 minutes or until lightly browned around the edges

Nutrition Facts

• Serving size: 1 cookie
• Calories: 107
• Fat: 7 g
• Saturated fat: 4.5 g
• Unsaturated fat: 2.3 g
• Trans fat: 0 g
• Carbohydrates: 10 g
• Sugar: 5.4g
• Fiber:0.6g
• Cholesterol: 36 mg

What is the trick to the spritz cookies?

There are a few key tricks to making perfect spritz cookies. Firstly, you need to use cold baking sheets. This helps to prevent the dough from spreading too much and losing its shape. Secondly, when you’re pressing the cookies out using your cookie press, make sure that you’re working directly on a baking sheet – and ideally, one that’s been chilled in the fridge beforehand. This will again help to keep the dough in shape and stop it from spreading during cooking. Finally, don’t be tempted to overcook the cookies – they should only be lightly golden brown around the edges. Take them out of the oven while they’re still soft in the middle, as they’ll continue to cook slightly as they cool on the tray.

Why are they called spritz cookies?

Spritz cookies are a type of German Christmas cookie made of flour, butter, sugar and eggs. The word spritz originated from the German word “spritzen,” which means “to squirt” in English. These cookies got their name because they are traditionally made with a cookie press, which is used to squirt the dough out in long strands onto a baking sheet.

Thecookie press was invented by an Austrian man named Josef Hutterin 1869. At first, the presses were only available to professional bakers, but eventually they became popular among home cooks as well. The earliest known recipe for spritzgeback (the German word for these cookies) appeared in a cookbook called Die Kucheinigkeiten zum Herrichten der Speisenund Getranke fur das Deutsche Volk (“The kitchen skills for preparing food and drink for the German people”), published in Berlin in 1796.

It wasn’t until the early 1900s that these cookies began to be called spritz Cookies in English-language publications. One of the earliest references appears in Mrs. Rorer’s New Cook Book, published in 1902. In this book, there is a recipe for something called “Spritzenplatzchen,” which translates to “squirting biscuits.” It is likely that these biscuits are what we now know as spritz cookies.

What is the difference between spritz and shortbread cookies?

There are several key differences between spritz and shortbread cookies. Perhaps the most obvious is that spritz cookies are typically much lighter in color than shortbread cookies. This is due to the fact that spritz dough generally contains less sugar than shortbread dough. As a result, spritz cookies tend to be less sweet than their shortbread counterparts.

Another key difference is in the texture of the two types of cookies. Spritz cookies are typically more tender and have a finer crumb, while shortbread cookies have a crisp snap thanks to the gluten produced during rolling and shaping. This difference in texture is due largely to the fact that spritz cookie dough does not require chilling or additional rolling – it can simply be baked as is. By contrast,shortbread cookie dough must be chilled before baking, which allows the gluten to develop and gives the final cookie its characteristic snap.

So, in summary, the main differences between spritz and shortbread cookies are: color (spritz are usually lighter), sweetness (spritz are usually less sweet), texture (sprizt are more tender with a finer crumb; shortbread have a crisp snap), and preparation (no chilling or additional rolling required for sprits; both steps necessary for shortbread).

What is the secret to using a cookie press?

The secret to using a cookie press is to allow sufficient time. Once you get the hang of using a press it’s a quick process. Use only cookie press recipes. Don’t grease your cookie sheet. Remove air from the press. Hold the press flat on the baking sheet. Don’t overload the cookies. Practice. Pause before lifting.

Why won’t my spritz cookies come out?

There are a few possible reasons why your spritz cookies might not be coming out the way you want them to. One possibility is that you’re not using enough flour. The dough should feel relatively firm once it’s well-blended – if it feels soggy or watery, that could be a sign that you need to add more flour.

Another possibility is that you’ve added too much water or milk to the dough. Again, the dough should feel firm and not too wet or sticky. If it seems too wet, try adding a bit more flour until it reaches the right consistency.

Finally, make sure you’re using a good cookie press and following the directions carefully. If the dough is too dry or too thick, it won’t come out properly in the press.