Spritz cookies are very similar to Butter Cookies and Shortbread Cookies. It depends on where your roots are from and I’m sure you’ve made some variation of this recipe. I used to make spritz cookies with my Mom, my job was to crank the meat grinder while she caught the dough that came out the other end through the cookie attachment and arrange them on a baking sheet then bake them to a beautiful light golden colour. Then came the fun part, decorating those ‘S’ shaped and log shaped cookies with thinned icing sugar and sprinkles. I don’t have her original recipe on any piece of old, faded, torn, ratty paper; it’s all in my head, literally.
- 1 cup butter softened at room temperature
- 1 cup sugar
- 3 egg yolks
- 1 whole egg
- 1 teaspoon vanilla pure extract
- 2 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- 1 cup icing sugar
- 1 tablespoon lemon juice
- -Add lemon juice to icing sugar until desired consistency is reached.
- Candied fruit
- Colored sprinkles
- Chocolate for melting
Beat butter and sugar until light and creamy. Slowly blend in eggs and vanilla. Sift flour and cornstarch together, and gradually add to butter mixture. If dough becomes too thick to pipe, a cookie press could be used or add a little milk or an egg yolk to dough.
A large tip and a cloth or rubber pastry bag should be used. Plastic pastry bags will split. With a strong pastry bag, pipe dough into desired shapes onto an ungreased baking sheet.
Bake in a preheated oven at 350°F
* Put the tray of piped cookies in the freezer while the oven is heating or if the dough is too warm. This will help to hold their shape.
**1 tablespoon fine lemon zest can be added for extra flavour