I’ve made Spritz before, but not from this recipe, so fortunately I had a cookie press.
|My cookie press in its original box!|
The closest recipe on Allrecipes.com is Swedish Spritz (without the frosting) but this recipe is more like the more recent versions in the Better Homes and Gardens New Cook Book with less flour than the one I’m doing here.
The dough is pretty simple, the usual cream butter and sugar, then add other wet ingredients, then add in the dry ingredients.
|Creamed butter and sugar.|
|The finished Spritz dough.|
|Spritz cookies extruded onto the cookie sheet.|
|A batch of Spritz cookies freshly baked.|
These are cookies that are better cooled and crispy rather then fresh from the oven. I’ll be bringing them all to work on Monday, so I hope they like them!
|Spritz cookies ready to eat!|
Don’t use the pasta plate to make cookies. The result is not good. I had discs for multiple cookie shapes, and my son saw one disc with a very sparse pattern of holes. He wanted to know what it would produce. I had misgivings, I sensed it wasn’t meant for cookies, but decided to give it a shot. The result was quite pathetic. A cluster of nubs of dough that was barely touching. Afterwards when I read over the booklet I found out that the plate was meant for extruding pasta into boiling water!
I think some of the cookies came out a little uneven from the press due to variations in the denseness of the dough. The later versions of the recipe all have ½ cup less flour. Maybe that’s the way to go? At a minimum, perhaps I need to mix it longer.
Maybe increase cooking time to 10 minutes for even more crispiness and maybe a little browning would be an improvement.