Spritzgebac or Cookie Press Cookies | The Cupboard Drawer Recipe Book
Spritzgeback or as we Americans call them Spritz Cookies have their origin in Germany. This Recipe is an update to the original Cupboard Drawer Recipe Book, though I can’t imagine why it was left out of the first edition since this was an integral part of Christmas at our house during my early years. In the German tradition it is a recipe that lends itself to participation by children and it really opens up a child’s creativity when it comes to decorating them with icing and sprinkles.
These cookies handle the mail stream well so if you have a soldier to bake for, pack them up in a tin and send them on their way to bring a bit of home and hearth to him and his buddies. So here is the recipe that you can have lots of fun with; Do Enjoy!
3 ½ cups All Purpose Flower
1 tsp Baking Powder
½ tsp Almond Extract (for a variation use Lemon, or Cherry Extract here)
1 tsp Vanilla Extract
1 ½ cups Butter
1 cup Granulated Sugar
2 tblsp Milk
Variations – Add Food Coloring at the end of the mixing process, do it gradually to get the color you desire.
Preheat Oven to 375 F (191 C)
- In a Medium Mixing Bowl cream Butter, and Sugar; add Milk, Egg, Vanilla, and Almond Extracts; beat well.
- In a separate Bowl stir Flour and Baking Powder together then gradually add to Creamed Butter mix beat until dough is smooth. Do Not Chill
- Load dough into your cookie press and press on to ungreased cookie sheets. Bake 10-12 minutes in your preheated oven or until lightly brown around the edges, Remove from cookie sheet to a cooling rack and allow to cool before decorating.
Yield 7-8 dozen cookies
If you don’t have a Press you can do this with cake decorating bags and tips but you’ll want to use one of the heavier duty bags during the process.
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