Spritz Cookies 101
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Spritz
cookies are traditional Christmas cookies in Scandinavian countries. They are
simple butter cookies, shaped by putting the dough through a cookie
press. Buttery Spritz cookies are my family's favorite Christmas cookie. The
kids love to decorate these goodies with green and red candied cherry halves
before they go into the oven. These are always the first cookies to vanish out
of the cookie tin during the holidays.
Spritz cookies are
formed into a variety of shapes using a cookie press. There are two types; one
with a trigger mechanism, which I prefer or one where you turn the top and it
presses the cookie dough out.
I use a Kuhn Rikon
Professional Cookie Press that I purchased at
Williams-Sonoma.
It has a trigger mechanism that's easy to use, and most of it is
dishwasher-safe. It comes with 20 shaping discs, so there's a shape for
everyone.
BAKE
A TEST BATCH:
At the beginning of a new recipe
batch, press out 3 or 4 cookies (no more) onto one sheet (cover remaining dough
tightly and let stand at room temperature or refrigerate if the room is warm.
These will be your "test" cookies. Bake for 11 to 12 minutes, just until they
feel firm on top.
Allow to stand for a few seconds
on cookie sheet after baking, then remove to cooling rack. Cool completely, then
try one. The cookies should be crisp through, but not burnt, with clear
impressions.
NOTE:
If impressions do not come out
distinctly - chill dough and pan in the freezer for one or so minutes and resume
pressing the cookie dough.
If the dough becomes too stiff
from over chilling it, it becomes hard to press it through the cookie press. To
correct, let it sit at room temperature to soften a bit. (If the cookie dough
becomes soft, refrigerate the press with the dough in it).
If the dough is too soft to do
so, wrap the cookie dough log with waxed paper, twisting each end to close.
Chill it briefly; if too cold, it will be too firm to force through the cookie
press when making cookies.
STORAGE:
Already baked Spritz cookies
can be stored airtight for a few days at room temperature, or they can be frozen
in airtight bags. This dough does not freeze well raw.
I do not recommend mailing the
baked Spritz cookies, as they are fragile and prone to breaking.
QUESTION:
I don't seem to be able
to get the dough off the press. I have an old fashioned Mirro from back in the
60's and I've followed the directions that came with it. When I press out the
cough, it stays on the press instead of the cookie sheet. Please help! Thanks,
Peg
ANSWER:
I have a few tips that may help. The
dough must be room temperature. If it's too cold, it won't stick to the cookie
sheet. Also, a non-stick cookie sheet won't work, because the dough won't adhere
to it. Shiny aluminum is best, and it too must be room temperature, ungreased
and not lined with parchment paper. If the metal sheet is warm, the dough won't
stick.
Make sure the press is
absolutely upright in relation the the sheet, with the "legs" resting flat on
the surface; if it's tilted, the dough won't come off. There is a fine line
between pressing out the exact amount of dough; too little, and it stays on the
press. Too much, and the design of the cookie gets lost after baking. It will
take a little practice to press just the right amount. I've been making press
cookies for 43 holiday seasons, and each year, it's taken just a few test
presses to get the feel of it again. You get the hang of it too!
From Janet Z.,
Ask
Sarah, 11-02-03
