-
-
My review
Great-Grandmas Swedish Spritz Recipe
Anthony B.
"An almond take on this famous Christmas cookie. You will need a cookie press. Everyone needs one!"
Added to shopping list.
Go to shopping list.
Ingredients
25 m servings 314 calsOriginal recipe yields 20 servings (20 cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Beat butter with an electric mixer in a large bowl until light and fluffy. Slowly add sugar while beating until the mixture should be noticeably lighter in color. Add the egg yolks one at a time, allowing the first to blend into the butter mixture before adding the other. Beat egg white and almond extract into the mixture. Pour the flour in small amounts into the mixture while beating; continue beating until fully incorporated.
- Using a cookie press, press dough onto prepared baking sheet.
- Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts
Per Serving: 314 calories; 19.2 g fat; 31.5 g carbohydrates; 3.5 g protein; 69 mg cholesterol; 135 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3843 Ratings
-
-
-
-
-
Most helpful positive review
11/17/2013
This is one of the best Spritz recipe I've ever tried--superior! Just remember to use room temp eggs, & butter--only thing different I do is bake about 14-15 minutes, till bottoms & edges are a...
Most helpful critical review
12/27/2016
These tasted pretty good but they were tough when they came out of the oven, and hard as a rock the next day. Change "beat" to "mix" when adding the flour and I think it would turn much better.
Most helpful
Most positive
Least positive
Newest
11/17/2013
This is one of the best Spritz recipe I've ever tried--superior! Just remember to use room temp eggs, & butter--only thing different I do is bake about 14-15 minutes, till bottoms & edges are a...
12/3/2013
12/21/14 UPDATE: I still think this recipe is the best out there. I get so many compliments on these spritz and have also made batches using 1tbs vanilla, 1tbs lemon with great results and for ...
12/15/2013
I can't remember a Christmas without Spritz cookies and I'm 65. The recipe I used for so many years came from my Norwegian Grandmother.....This recipe is better. Perfect shape with every cooki...
12/7/2015
Best Spritz EVER! Its the same recipe as I received this year from my friend who received it from her Swedish grandmother. The only difference was: her recipe used 2 whole eggs rather than 2 yo...
12/10/2014
The Perfect Spritz. I have been baking cookies for 55 years. I gave up on spritz years ago either because the consistency was poor or the flavor mediocre. I decided to try this recipe today and ...
12/15/2013
I have been looking for "the" spritz cookie recipe for years-this is IT!! These remind me exactly of the ones I devoured as a kid. Baked up tender and crisp and worked perfectly in my press. I w...
12/2/2016
This is the old fashioned recipe that I have been looking for! Great taste! Sprinkle with colored sugar before backing then I dip the bottoms in melted chocolate after baking & cooling and stic...
12/25/2014
Just got through baking these cookies and they are disappearing fast! I adjusted the recipe by adding 3 teaspoons of fresh squeezed orange juice (I don't care for almond extract) and the zest o...