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Swedish Spritz Cookies

Holiday spritz cookies on a wire cooling rack
Photo Credit
Jmcanally/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
about 4 dozen
Category
Cookies and Bars
Course
Desserts
Credit
Pauline Bauer Gustaf
Sources
Yankee Magazine Church Suppers and Potluck Dinners Cookbook

A delightful dance of buttery bliss! These melt-in-your-mouth wonders are a traditional Swedish Christmas recipe. The cookies are small, tender, and addictive. 

Note that this recipe is made with a cookie press, a fun kitchen tool that makes those cute fluffy shapes. Spritz comes from the German spritzen (meaning “to squirt”), since the cookie press squirts the dough onto a baking sheet. The taste is similar to shortbread cookies and will melt in your mouth.

If you’d prefer not to order a cookie press, then here is our recipe for shortbread cookies.

Ingredients
1 cup (2 sticks) butter, at room temperature
2/3 cup sugar
3 egg yolks
1 teaspoon vanilla or almond extract
2-1/2 cups sifted all-purpose flour

Instructions

  1. In a large bowl, cream the butter. Add sugar, egg yolks, and vanilla and beat well. Stir in flour. Form the dough into four balls. Chill thoroughly.
  2. Preheat oven to 375°F. Get out baking sheets.
  3. Working with one dough ball at a time, put the dough into the cookie press and press out various designs and shapes onto baking sheets.
  4. Bake for 10 minutes, or until golden brown. Remove the cookies and place them on wire racks to cool completely.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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