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Spritz Cookies Recipe
Spritz Cookies Recipe photo by Taste of Home

Spritz Cookies Recipe

Publisher Photo
It was a tradition to make these cookies with my grandmother every Christmas. Now our two daughters help me make them for the holidays.
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES:66 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES: 66 servings

Ingredients

  • 2 cups butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup light corn syrup
  • Colored sugar

Nutritional Facts

1 serving (2 each) equals 91 calories, 6 g fat (4 g saturated fat), 21 mg cholesterol, 65 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; add to creamed mixture and mix well.
  2. Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 325° for 11-12 minutes or until set (do not brown). Remove to wire racks to cool.
  3. Microwave corn syrup for 6-8 seconds or until thinned. Working with a few cookies at a time, brush corn syrup over the surface and dip into sugar. Reheat corn syrup as necessary. Let stand until set. Yield: 11 dozen.
Originally published as Spritz Cookies in Grandma's Great Desserts Cookbook 1992, p52

Nutritional Facts

1 serving (2 each) equals 91 calories, 6 g fat (4 g saturated fat), 21 mg cholesterol, 65 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein.

Reviews for Spritz Cookies

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (3)
1 Star
 (3)
MY REVIEW
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MY REVIEW
Reviewed Dec. 3, 2013

"Having trouble getting the corn strop to dry so I can put the cookies away. Next time I will sprinkle before baking like I used to."

MY REVIEW
Reviewed Dec. 18, 2011

"I think the dough is a great consistency for using in a cookie press. The cookies have good flavor, too. At one point, the dough started "misbehaving". I chilled it for about 10 minutes, after which things worked well."

MY REVIEW
Reviewed Dec. 14, 2011

"These are not dry if you make them right. I like to cook mine at the low end of the suggested time - they turn out great!"

MY REVIEW
Reviewed Sep. 13, 2011

"very dry cookie"

MY REVIEW
Reviewed Dec. 21, 2009

"I just confirmed that correct baking temp is 325. Update coming soon."

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