German Spritz Cookies (Spritzgebäck)
Serves 130 mins prep15 mins cook
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.
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What you need
Instructions
0 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) 1 Gradually press cookie shapes of your choice through a spritz cookie press onto a cookie baking sheet covered with parchment paper. 3 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. 2 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. 4 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. 5 Once dry, store in an airtight container for up to 3 weeks (if they last you that long!).View original recipe