By contributing writer Tessa
A quintessential holiday cookie: the spritz! A SUPER simple buttery cookie that dates back to Germany where the word spritzen referred back to the word meaning “to squirt.” This is of course refers to the cookie press method of “squirting” dough through the press in an infinite number of designs!
Kids love them, and the simple, buttery flavor has won hearts all over the world. Traditionally, they are meant to be a very fragile, buttery cookie, not too sweet. If you wish yours to be more firm, you must use a binder (egg) and some additional flour.
It did not take much for me to realize the similarities between spritz and shortbread. They have identical ingredients but different cooking methods. And I know not everyone has a cookie press, so I am providing a lot of options with this flexible and oh so delicious cookie dough!
Options: Beyond the egg as a binder, you can also play with the extracts and the sweetener (all noted in the recipe). Each way provides its own little twist. Let your own taste buds be your guide.
Happy holiday baking!
- ¾ cup clarified butter, ghee, or allowed butter
- ½ cup palm sugar or any granulated sugar ( Add up to ¼ cup more if you prefer. Powdered sugar is an option and will give a different, powdery texture.)
- 1 teaspoon vanilla extract (or almond, lemon, or orange)
- 1 egg (optional. If you can tolerate eggs and want a firmer, less flaky cookie, add an egg along with about ⅓ - ½ cup additional flour, a little of each of the below.)
- ½ cup brown rice flour
- ½ cup tapioca flour
- ¼ cup sweet rice flour
- ¼ cup sorghum flour
- ⅛ teaspoon sea salt
- 1 teaspoon guar gum or xanthum gum
- Preheat oven to 350 degrees.
- In the bowl of a mixer, beat the butter, sugar, and vanilla until creamy.
- With the mixer running, sprinkle in the sea salt and guar gum.
- Add the remaining flour and beat thoroughly to mix. Dough will take a bit to come together and will look like crumbs, but as the butter warms, it blends.
- Refrigerate dough to firm up, 10-20 minutes (this will depend on the temperature of your butter when you started).
- Place dough into a cookie press and press the cookies onto a greased or lined cookie sheet, about an inch apart. Bake for about 8-10 minutes until just golden. Let cool to firm up, then remove to cooling rack.
- Roll about two teaspoons of dough into a ball, press a finger gently in the center to make an indentation, then fill as you like with jelly or chocolate! Bake for about 10-12 minutes until just golden around the edges.
- Press the dough into an 8 inch pie pan lined with parchment paper. Sprinkle with cinnamon/sugar. Prick all over with a fork and cut into about 12 wedges. Bake for about 30-35 minutes until lightly golden at edge.
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- Sugar Cookie Cut Outs
- Gluten-Free Chocolate Chip Cashew Cookies
- Peanut Butter Chocolate Chip Cookies with Gluten-Free Option
- More recipes from Tessa