Spritzgebäck: German Butter Cookies (Spritz Cookies)
Servings: 3 -4 dozen
Ingredients
- 1 c unsalted butter 2 sticks, room temperature
- 1 c sugar
- 1 Tb vanilla sugar see notes
- 1 teaspoon almond extract
- 1 egg
- 1 egg yolk
- 2 c all-purpose flour
- Optional:
- Frosting or icing
- sprinkles, colored sugar for decorating
Instructions
- To begin, preheat your oven to 375 degrees.
- If you are using cookie sheets, lightly spray them with cooking spray. (I use un-sprayed parchment paper on baking stones.) Set those aside for now.
- Beat the butter and sugars together until they are nice and fluffy.
- Add in the almond extract, egg, and egg yolk. Mix those well.
- Add in the flour, a little at a time with mixer going on its lowest speed. Mix until all of the flour is combined.
- Scoop your cookie dough into a cookie press and press the cookies into whatever shape you like onto your cookie sheet or parchment paper. (See notes for thumbprint cookies.) I normally make 12 cookies at a time, giving them plenty of room.
- Sprinkle colored sugar on top if you like.
- Bake for 6-9 minutes, or until you cookies are just getting golden on the edges. Allow them to cool completely. Repeat with all of the dough until you have baked all the cookies.
- Decorate with frosting, candies, or however you wish - if you wish.
- Enjoy!
Notes
* If you do not have vanilla sugar, substitute with 1 Tb additional regular sugar and 1 tsp vanilla extract.
* For thumbprint cookies: Roll the dough into small balls, about the size of a ping-pong ball. Place the ball on your cookie sheet and press in the center with your thumb, creating a bowl shape. Fill the bowl with your favorite jelly or a chocolate chunk or "star." Bake as directed above.
See This Recipe:
https://cosmopolitancornbread.com/spritzgeback/Nutrition
Serving: 1c | Calories: 49kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Cholesterol: 8mg | Sodium: 7mg | Sugar: 6g
