SUMMARY – tender and flavorful, Spritz cookies are the ultimate holiday cookie. Ground, toasted almonds add extra flavor and make them more special than pure sugar cookies.
They are such great cookies. They ship well, you can decorate them, color them, use different cookie press design, and you can make them by the trayful.
This updated Spritz recipe is better than the original. Substituting cornstarch for some of the flour makes them a little more tender. Plus, more importantly, you can put these in the cookie press or piping bag immediately and not have to wait until the dough is the perfect temperature to use it!
Of course, I discovered this fact by accident.
I made the dough on a Tuesday night. And, the dough was super simple to make in the food processor. My plan was to bring the dough to my parents house on Wednesday night, when I usually go over there and make dinner. I wrapped the dough and put it in the fridge, and left it in the car during the day on Wednesday to soften up.
Even after leaving in the car and at warm room temperature for a couple of hours, it was still too hard to press or pipe properly. Bummer.
I ended up bringing the dough back home, now warmer, and running it in the food processor again to soften it up. Luckily that worked! And because of the corn starch and ground almond it in, the dough didn’t toughen up.
I used my cookie press to make ribbons of cookie first. I cut the ribbons up after baking and cooled them. Then I changed the press disk and made some decorated trees.
After the ribbons cooled, I made some chocolate filling with some melted chocolate chips, cream and confectioners sugar. I spread some filling on one side, and completed the sandwich. I wish I had made more filling to dip the ends in the chocolate and then dip them in chopped nuts. I will do that next time.
My household loved the cookies, and I even brought some into work. One of my co-workers though the chocolate filled ones tasted like Milano cookies!
I will for sure be making this recipe again, since I can make the dough and immediately pipe or press a bunch of cookies.
This post is part of the Alpha Bakers bake-along. It’s an online project where a group of food bloggers bake our way through The Baking Bible by Rose Levy Beranbaum.
Most of the recipes made during this project will not be shared. If you see something amazing and want to know about the recipe please let me know. You might want to get the book for yourself, or at least check it out from your local library before deciding.