The Spritzgeback Cookies Recipe These delicate, buttery cookies are based on a traditional German cookie popular at Christmas.
28 tbsp unsalted butter, softened
1 cup sugar
few drops of pure vanilla extract
pinch of salt
3 1/4 cups all-purpose flour, sifted
1 1/4 cups ground almonds
4oz (100g) dark or milk chocolate
1 Preheat the oven to 350°F (180°C).
2 Line 2–3 large baking sheets with parchment paper. Place the butter in a bowl and beat until smooth. Stir in the sugar, vanilla extract, and salt until the mixture is thick and the sugar is absorbed.
3 Add two-thirds of the flour, stirring in a little at a time.
4 Add the rest of the flour and ground almonds and knead the mixture to make a smooth dough.
5 Shape the dough into rolls and use the cookie press or piping bag to squeeze 3in (7.5cm) lengths of the dough onto the prepared baking sheets.
6 Bake for 12 minutes, or until lightly golden, and transfer to a wire rack to cool. Melt the chocolate gently in a microwave or in a bowl over a pan of simmering water.
7 Dip one end of the cooled cookies into the chocolate, and return to the rack to set.
8 STORE The cookies will keep in an airtight container for 2–3 days.
|Spritzgeback Cookies Recipe|