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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Tuesday, November 14, 2006

Classic Spritz Cookies

A cookie press is nice to have and it can be used for much more than just cookies. Other uses include spritz crackers, fillings for deviled eggs or twice baked potatoes, appetizers and deserts like cream puffs. It's one of those fun kitchen gadgets!

Wreath Shaped Spritz

Spritz are a pretty Scandanavian cookies that are formed into fancy shapes when the dough is forced through a cookie press. Just there are a large variety of other types of cookies there is a wide variety in spritz cookie flavours. One thing in common all spritz cookies and crackers is they are rich and buttery. You can leave them plain or decorate with sprinkles or icing sugar and even icing. Spritz cookies make a nice holiday cookie because they look fancy but are very easy to make. They are the perfect holiday cookie for gift giving!

Classic Spritz Cookies

These spritz cookies remind me very much of my shortbread cookies both in flavour and texture. They have a nice buttery flavour. What I learned very quickly is to keep a close eye on the cookies when they are baking to prevent the bottoms from browing too much. They are small cookies so bake fairly quickly. Ideally for this recipe you are aiming for light browning around the edges. If you are baking in a convection oven be sure to reduce your temperature by 25ยบ F and you may have to reduce baking time by a minute or two. Be sure to check out my notes at the end of the recipe. While one brand of cookie press is specified in the recipe I don't see any reason why the recipe wouldn't work in other brands of cookie presses.

Classic Spritz Cookies

1 1/2 cups butter, softened
1 cup granulated sugar
1 egg
2 Tablespoons milk
1 teaspoon Wilton Pure Vanilla Extract
1/2 teaspoon Wilton Almond Flavoring
3 1/2 cups all-purpose flour
1 teaspoon baking powder

Preheat oven to 375°F. Thoroughly cream butter and
sugar. Add egg, milk, vanilla, and almond extract; beat
well. Stir together flour and baking powder; gradually
add to creamed mixture, mixing to make smooth
dough. Do not chill. Shape dough into small logs and
place in Cookie Master™ Plus. Using desired disk, press
shapes onto ungreased cookie sheet. Sprinkle with col-
ored or chocolate jimmies. Bake 10-12 minutes or until
lightly browned around edges; remove cookies from
sheet. Cool on rack.
Makes 7-8 dozen cookies

source: Manual for Wilton Cookie Master™ Plus, downloaded from

My Notes: I have the Cookie Max™ Cookie Press. It came with 12 disks in favourite shapes and 3 recipes. Unlike the Cookie Master™ Plus the Cookie Max™ is manual and works by pushing the pump action lever. It is very easy to use with easy dishwasher clean-up on the top rack. Wilton offers many recipes on their website.


3 food lovers commented:

BROOKE said...

THANK YOU!!!!!!!!!!!!!!!

Garden Gnome said...

Hi Brooke, thanks for visiting. I used salted butter because there is no salt added in the recipe. However, you can use sweet butter if you prefer. HTH

Anonymous said...

Hey there again, its me Brooke from the question about butter year or two ago! I just wanted to let you know it has now become a staple cookie at our house at christmas and your recipe is the best one ever. Merry Christmas!