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.
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!
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!!!!!!
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!
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.
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.
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!
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!
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.
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.
