Spritzgeback (German Spritz Butter Cookies)
Spritzgeback (German Spritz Butter Cookies) is a International recipe with clear ingredients and practical, step-by-step directions.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 9 method steps from beginning to end.
- Measure and arrange all 8 listed ingredients.
- Set aside about 55 minutes, based on the time recorded by the source.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Beat butter and sugar until light.
- 02
Beat in egg, egg yolk and extract.
- 03
Sift flour, salt, and baking powder together; gradually add flour mixture to eggs.
- 04
Chill dough for ½ hour.
- 05
Press ¼ of the dough into a cookie press.
- 06
Keep remaining dough chilled.
- 07
Shape cookies onto a greased baking sheet.
- 08
Bake in oven at for 7–10 minutes or until done.
- 09
Cool on wire racks and store in airtight tins.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to MarkTraceur; view original image record .
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