A family tradition: Hand-dipped Spritz Cookies

For more tasty bakes, see my collection of family specialties:

You Can’t Have Dry Coffee: Papa’s Excuse to Have a Nosh And Nana’s Perfect Pastries

https://www.amazon.com/gp/product/B084WLZ1R7/ref=dbs_a_def_rwt_bibl_vppi_i0

It was hard to count these but we guess that we made around 300 cookies this year.

We get into a cookie-decorating frenzy each December, with the kids asking for more and more batches every year. They love to decorate these, love to eat them, and love to give them away as gifts, so this year we made around 300. The great thing about this recipe is that the cookies really do taste as good as they look. Who knows how many we’ll turn out next year?

You’ll need a cookie press to make these, and be sure to plan a little ahead so that the butter will be at room temperature.

White Spritz Cookies (makes approx. 8 dozen)

• 1-1/2 c. butter, at room temperature
• 1 c. sugar
• 1 tsp. baking powder
• 1 egg
• 1 tsp. almond extract
• 3-1/2 c. flour

Cream butter, then cream in sugar and baking powder. Beat in egg and almond extract, then add the flour. Do not refrigerate this dough—it must remain at room temperature to work properly in the cookie press.

Press the dough through the cookie press onto an ungreased cookie sheet. Bake at 375 degrees for 8-10 mins. Cool completely. Dip a portion of each cookie in melted chocolate then sprinkle on a topping. Lay cookie on parchment paper to dry. The cookies will keep well for a couple of weeks, sealed in an airtight container.

Chocolate Spritz Cookies (makes approx. 8 dozen)

• 1-1/2 c. butter, at room temperature
• 1 c. sugar
• 1 tsp. baking powder
• 1/4 c. unsweetened cocoa
• 1 egg
• 1 tsp. almond extract
• 3-1/4 c. flour

Cream butter, then cream in sugar, baking powder and cocoa. Beat in egg and almond extract, then add the flour. Continue as with White Spritz.

Swirled Spritz Cookies

Fill the cookie press with half white and half chocolate dough.

Dark chocolate for dipping (for 1-2 batches of cookies)

• 1 lb. dark chocolate chips (use 60% dark if possible)
• 2 Tbs. Crisco

Melt chocolate and Crisco in a double boiler until smooth.

White chocolate for dipping (for 1-2 batches of cookies)

• 1 lb. white chocolate chips

Melt chocolate in a double boiler, stirring occasionally until smooth.

Topping ideas

• Ground pecans or almonds
• Extremely finely ground coffee
• Sprinkles
• Toasted coconut
• Grated chocolate

So everyone can help, we put a tray of baked cookies in the middle of the table, with multiple bowls filled with all of the chocolate and toppings. Parchment paper is placed at both ends of the table where the finished cookies are placed to dry.

 

Either dip the cookie or use a spoon to drizzle on the chocolate.

 

 

 

 

 

 

We have a strict “may not lick your fingers” policy, but every so often a boy can’t help himself—and then he’s sent to wash up before the next cookie gets decorated!

These honestly taste as good as they look.