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Spritzgebäck: German Spritz Cookies
Serves 1
30 mins prep
15 mins cook
45 mins total
Making these German Christmas Cookies brings up the fondest memories of making Spritzgebäck with my Oma Sieghilde.
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 in wrap and rest in the fridge for one hour.
Remove dough from fridge and gradually press through a spritz cookie press, then bake in a 180 degree Celsius, 355 degree Fahrenheit (second rack from bottom) for 10 to 15 minutes or until just starting to turn golden. Transfer to a cooling rack.
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. Once melted, dip 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. Once dry, store in an airtight container for several weeks (if they last you that long!).