Rating: 4.43 stars
60 Ratings
  • 5 star values: 45
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 2

An almond take on this famous Christmas cookie. You will need a cookie press. Everyone needs one!

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

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  • 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

314 calories; protein 3.5g; carbohydrates 31.5g; fat 19.2g; cholesterol 69.3mg; sodium 134.9mg. Full Nutrition
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Reviews (59)

Most helpful positive review

Rating: 5 stars
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 very light golden color-so they are crispy. Store in tins @ room temp, keep couple weeks-but are usually gone long before that!!!!!! Read More
(18)

Most helpful critical review

Rating: 2 stars
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. Read More
(2)
60 Ratings
  • 5 star values: 45
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
12/21/2014
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 something different and unexpected. This dough is just the best to work with. I have made so many batches of these and they make a lot.* Perfection! I don't like a tremendous almond flavor so used just 1 tbsp of almond and 1/2 tbsp each caramel and vanilla. I love the fact that there is no baking soda or powder in this. The dough is absolutely wonderful to work with, and the finished product is sheer delight. Tender, tender, tender but keep their shape so nicely. Makes a nice sized batch, and slide right off the silpats. thank you so much for this easy but 5 star result recipe. make beautiful presentation due to the wonderful consistency of the dough. Read More
(25)
Rating: 5 stars
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 I will definitely be making these next year! Like others, I was hesitant about the 2T of almond extract so I only added 1T and 1t vanilla. Next time I will add the 2T of almond extract. Finally, a spritz equal to grandma's! Read More
(18)
Rating: 5 stars
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 very light golden color-so they are crispy. Store in tins @ room temp, keep couple weeks-but are usually gone long before that!!!!!! Read More
(18)
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Rating: 5 stars
12/07/2015
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 yolks and one white. I tried both ways. It makes no difference one way or the other. Why waste the egg-white? Wonderful recipe...I'm through looking for a better one. There isn't any! Read More
(13)
Rating: 5 stars
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 cookie and excellent taste. Read More
(7)
Rating: 5 stars
12/23/2017
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 stick 2 together. Read More
(7)
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Rating: 5 stars
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 was a little intimidated by the 2 tablespoons of almond extract the recipe calls for and decided to use only one. I'm glad I did. It was plenty for me but that is probably more of a personal preference. Can't fault the recipe for that! Read More
(5)
Rating: 5 stars
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 of an orange. The cookies came out perfect! Read More
(4)
Rating: 5 stars
12/05/2018
Great traditional cookie press/spritz recipe. Dough is soft and very easy to work with. Instead of using the almond flavoring, I used 2T vanilla and 1tsp cardamom, which is my Swedish grandma's traditional flavorings. My favorite cookie for potlucks, Christmas parties, and the cookie jar. They're delicate, bite size, with lots of cute shapes. Easy to dress them up with a few sprinkles or cherries or other decorations. So festive with minimal work. These always get compliments for taste and looks. Read More
(3)
Rating: 2 stars
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. Read More
(2)