This recipe is really a throwback to my college days when I was a flunky for the head of the Home Economic’s Department. I probably made a million of these Spritz Cookies and became quite a natural with a cookie press. These little cookies are quick to make, but I am hesitant about using the word easy. The dough is quite easy to prepare as long as you can operate a mixer, but the kicker for some could be the use of a cookie press. Following the directions in the Use and Care Manual will be a great help . I found the diagrams are very easy to follow. Now it may take a couple of tries to get the feel of how long to press the trigger, but you can just throw the dough back in the press and start over. If you don’t have a cookie press I encourage you to run out an get one especially if you have children. They love this gadget! You and your family can make some great holiday memories! Check out the little puppies we made at the insistence of one of my angels!
Here is the stiff dough to place in the cookie press.
Basic Spritz Cookies
Yield: 6 dozen
- 1/2 cup butter, room temperature
- 1/4 cup crisco
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla
- 2 cups all purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- Preheat oven 375 degrees.
- Sift together flour, baking powder, and salt. Put aside.
- With an electric mixer, beat butter and shortening until fluffy.
- Add sugar gradually and continue to beat for about 5 minutes until light and fluffy.
- Add egg and vanilla. Beat well.
- Add flour mixture in 3 additions. DO NOT add it all at once. Mix in about 1/3 of it at a time. I stop the mixer when adding the flour.
- The dough will be stiff.
- Fill and assemble the cookie press according to the directions. Use the disc of your choice.
- Place on an ungreased cookie sheet. This is one cookie that you cannot bake on parchment paper. The dough will not adhere to the paper. It pulls away with the press.
- Before baking I garnished with a small piece of candied cherry. There are many other ways that you may choose to garnish them.
- Bake 10-12 minutes or until they start to turn lightly golden around the edges. Be careful not to over bake. Check out my photos. They do not brown!
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36 responses to “Basic Spritz Cookies”
Such cute little reindeer!!!
I “inherited” my grandmom’s cookie press and her Spritz recipe which is very close to the one above. They make a perfectly wonderful cookie!!
I “inherited” my grandmom’s cookie press and her Spritz recipe which is very close to this one. Make them every year at Christmas as they are in great demand! LOL…. a really wonderful cookie
Dont put them on a hot cookie sheet.
When using the cookie press make sure that the dough isnt packed down into the machine.
i learned from cooking the spritz that if you cook them on a darker cookie sheet you have to cook them on a lower temperature
I learned that leaving the beater on while adding flour is ill-advised because it could blow out all over the place.
I learned you shouldnt cook 2 cookie sheets in the oven at one time.
I learned that with this type of cookie, you cannot use parchment paper. They will not stick.
I learned that you don’t always have to use parchment paper when cooking cookies!
I didn’t know that this is one cookie that you cannot bake on parchment paper. The dough will not adhere to the paper and It pulls away with the press.
i learned that you didnt need to grease the pan.
I learned that you should not add in the flour all at once but in 1/3 and to stop the mixer when adding in the flour.
the cooks look very good
I learned to put one tray in the oven one a time because if you put two in the cookies will not come out right.
i learned that you need to stop the mixer when adding in the flour so that it doesnt get all over the place and to not add the flour all at once
looke yummy and pritty
Only cook them until they are brown on the sides.
the cookie press is hard
Do NOT cook these on parchment paper
I learned that you cannot bake on parchment paper unlike most cookies.
i learned how to use a cookie gun
don’t use wax paper when baking these cookies.
These Look Great. I Never Knew that If An Egg Was Raw, The Cookie Would Be Ruined .
Do not mix too much or you will form gulten
i learned that for this type of cookie you dont use a cookie sheet and ungreased.
when mixing in ingredients be sure to mix in about 1/3 at a time
When making these cookies make sure you have all your Ingredients together before making cookies.
These were nice and fast to make.
very good ! And soft
I learned that you can NOT bake these cookies on parchment paper.
i made spritz the other day at home but i forgot some of the ingredients like vanilla and baking soda they didn’t come out to be like the ones you made for class , i tryed again but this time with your blog and recipe on my ipad
lol it came out way better
Following the diagrams in the book it helps a lot and if you use cookie press it is a great help
Wanda, Too funny: I just bought a cookie press. On the way home, I bought parchment paper. Oops. I then read the instruction booklet and your blog. I only have nonstick cookie sheets. Do I need to buy a shiny cookie sheet? Will the other cookies, ginger and chocolate, or the cheese straws work on the dark sheets or the parchment paper? Thanks, and thanks for all your expertise and delicious recipes.
The cookies press was very interesting to learn how to use
I learned not to add all the flour mix at once.