Old Fashioned Classic Spritz Cookies are THE cookie press cookie! If you are looking for an easy and delicious Christmas cookie, this is it!
Yes, Classic Spritz Cookies look like shortbread, I’m going to admit that right away. The difference though is that classic spritz cookies have an egg in the batter, something that shortbread doesn’t traditionally have. Classic spritz cookies are also flavoured, again, something that shortbread doesn’t have either. These Swedish butter cookies are all about the flavour and that egg makes the texture different that shortbread. Classic spritz cookies are a more tender cookie, while my classic Whipped Shortbread basically melts in your mouth. The egg holds these spritz cookies together, making it an entirely different cookie.
Spritz cookies also hold up better than shortbread when you use a cookie press. You can see in my whipped shortbread post that I use a cookie scoop and do rounded shortbreads. That’s because the egg in the classic spritz cookie batter holds that dough together, making all these delightful trees and wreaths so much more easy to make.
Spritz cookies are THE cookie press cookie.
If you are looking to use your cookie press this Christmas, then use this recipe. It’s a classic and works beautifully with all cookie presses, old and new.
Remember that the most important part when making cookies using a cookie press is to chill that dough! It works the best with dough that has been in the fridge for at least half an hour. I suggest refrigerating it between batches as well, if you have time.
So here is yet another classic Christmas cookie for you all to bake up this Christmas! What cookies are on your list this year? I’ve been so busy that as per usual, I still don’t have my Christmas Day menu planned. All I know is that we are having prime rib, ( check out my post on How to Cook a Prime Rib Roast) that I have been craving my Raspberry Walnut Thumbprint Cookies.
That’s as far as I’ve gotten. Prime Rib and Thumprint cookies.
I guess there are worse things for Christmas dinner.
- 1 cup butter – softened
- 2/3 cup white sugar
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- Food colouring if desired
- Decorations such as candies colored sugar or nuts
- Pre-heat your oven to 350 degrees
- Beat butter and sugar together until smooth and creamy.
- Stir in flour, salt,egg, vanilla extract and food colouring if wanted.
- If dough is sticky, refrigerate for 30 minutes to an hour.
- Place dough in cookie press and form shapes on an ungreased cookie sheet and decorate as desired.
- Bake 8-10 minutes or until set but not brown.
- Immediately remove from cookie sheet to wire rack and cool.
- Serving Size: 72