Third up and most popular around Christmas at our house are Spritzgebäck…. although they have always just been called “s-cookies” in our family.
|American Recipe||German Recipe (courtesy of Dr. Oetker)|
|2 1/2 cups (300g) Flour|
1/2 tsp Salt
1 Cup (225g) Butter
3/4 Cup (150g) Sugar
1 Unbeaten Egg
3/4 tsp Almond Extract
|500g (4.2 cups) Flour|
1 pinch of Salt
250g (1.1 cups) Butter
250g (1.2 cups) Sugar
3 egg yolks (medium)
2 packets of Vanilla Sugar
Lemon or Orange Zest
2 tsp backing powder
1 tbsp Milk
|Cream butter and sugar. Add egg, almond extract, flour and salt gradually. Press a small amount of dough through cookie press onto baking sheet. |
Bake 400F in a conventional oven or 375F for convection for 6 to 8 Minutes.
Watch carefully that they don’t turn too brown.
“Always use butter and I often double the recipe. This has always been one of our favorite holiday cookies” – Alice Beckman
|Preaheat the oven to 350 for conventional or 320 for convection.|
Stir butter or margarine smoothly in a mixing bowl with a mixer (mixing attachments) at the highest setting. Gradually stir in the sugar, vanilla sugar, egg yolk, salt and lemon zest. Stir until the sugar has dissolved and a bound mass is formed. Mix the flour with the baking powder and stir in 2/3 of it alternately with the milk at medium speed. Knead in the remaining flour on the work surface.
Press the dough in small portions through a meat grinder with a special attachment, cut into pieces of any length and place on the baking sheet. Bake.
Pastries must still be light colored, do not over brown.
Insert: middle rack
Baking time: about 11 minutes
Interestingly… an older recipe card also card also called for 3 egg yolks… I wonder if this was due to the high fat scares in the 70s and 80s.