German Spritz Cookies (Spritzgebäck)
Serves 1
30 mins prep
15 mins cook
45 mins total
Spritzgebäck is one of those iconic German Christmas cookies we always had to make with my Oma Sieghilde every year. I still love them so much, even when it's not Christmas time, because they are perfect with an afternoon cup of coffee with a friend. The chocolate dip is optional, but super delicious.
Invest in a quality cookie press when making them, and your life will be much easier.
I have broken a few that weren't the best quality, but can recommend this cookie press.
Spritzgebäck Dough
Chocolate Glaze
Toppings
Prepare the dough by adding together all ingredients (best if they're all at room temperature), and then kneading until you achieve a smooth, firm dough. Cover airtight and allow to rest at room temperature for one hour. In the meantime, preheat your oven to 355° Fahrenheit (180° Celsius)
1000 g all-purpose flour500 g sugar500 g butter16 g baking powder4 tsp pure vanilla extract2 egg2 egg yolk2 tsp sea saltGradually press cookie shapes of your choice through a spritz cookie press onto a cookie baking sheet covered with parchment paper.
Bake in your hot oven on the second rack from bottom for 10 to 15 minutes, or until just starting to turn golden. Carefully transfer to a cooling rack after baking.
Once cool, melt together the chocolate and oil in a double boiler. I use a stainless steel bowl sitting in a pot filled with some water.
400 g semi-sweet chocolate chips4 Tbsp vegetable oilDip the cookies and transfer back to the baking sheet. Feel free to sprinkle with some dry-roasted, crushed almond slices, or chopped hazelnuts or other nuts.
100 g sliced almondsOnce dry, store in an airtight container for up to 3 weeks (if they last you that long!).
