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Fruit-Filled Spritz Cookies

 Fruit-Filled Spritz Cookies
From the first time I baked these cookies, they've been a lip-smacking success. Old-fashioned and attractive, they make a perfect holiday pastry. I'm the grandmother of six and stay active with a German folk dance group.
45 ServingsPrep: 30 min. Bake: 15 min.


  • 1-1/2 cups chopped dates
  • 1 cup water
  • 1/2 cup sugar
  • 2 teaspoons orange juice
  • 2 teaspoons grated orange peel
  • 1 cup maraschino cherries, chopped
  • 1/2 cup flaked coconut
  • 1/2 cup ground nuts
  • DOUGH:
  • 1 cup butter, softened
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 3 eggs
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Confectioners' sugar, optional


  • In a small saucepan, combine the first five ingredients; bring to a
  • boil, stirring constantly. Reduce heat; cook and stir for 8 minutes
  • or until thickened. Cool completely. Stir in the cherries, coconut

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Fruit-Filled Spritz Cookies (continued)

Directions (continued)

  • and nuts; set aside.
  • In a large bowl, cream butter and sugars until light and fluffy. Beat
  • in eggs and extracts. Combine the flour, baking soda and salt;
  • gradually add to creamed mixture and mix well.
  • Using a cookie press fitted with a bar disk, press a 12-in.-long
  • strip of dough onto an ungreased baking sheet. Spread fruit filling
  • over dough. Press another strip over filling. Cut into 1-in. pieces
  • (there is no need to separate the pieces). Repeat with remaining
  • dough and filling.
  • Bake at 375° for 12-15 minutes or until edges are golden. Recut
  • into pieces if necessary. Remove to wire racks to cool. Dust with
  • confectioners' sugar if desired.
  • Yield: about 7-1/2 dozen.