Cookbook:Spritzgeback (German Spritz Butter Cookies)
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| Spritzgeback (German Spritz Butter Cookies) | |
|---|---|
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| Category | Dessert recipes |
| Yield | 4–6 dozen cookies |
| Time | Prep: 45 minutes Cooking: 10 minutes Total: 2–3 hours |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
edit- 1 cup butter
- ⅔ cup confectioners' sugar
- 1 egg
- 1 egg yolk
- 1 tsp almond, vanilla, or lemon extract
- 2 ¼ cups unbleached unsifted flour
- ¼ tsp salt
- ½ tsp baking powder
Procedure
edit- Beat butter and sugar until light.
- Beat in egg, egg yolk and extract.
- Sift flour, salt, and baking powder together; gradually add flour mixture to eggs.
- Chill dough for ½ hour.
- Press ¼ of the dough into a cookie press.
- Keep remaining dough chilled.
- Shape cookies onto a greased baking sheet.
- Bake in oven at 400°F for 7–10 minutes or until done.
- Cool on wire racks and store in airtight tins.