Difference between revisions of "Spritzgeback"
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| − | '''Spritzgebäck''' is a type of [[ | + | |
| + | '''Spritzgebäck''' is a type of [[Cuisine of Germany|German]] [[Cookie|cookie]]. | ||
==Ingredients== | ==Ingredients== | ||
| − | * 1 cup [[ | + | * 1 cup [[Butter|butter]] |
| − | * 2/3 cup [[ | + | * 2/3 cup [[confectioners' sugar |confectioner's sugar]] |
| − | * 1 [[ | + | * 1 [[Egg|egg]], large |
* 1 egg yolk, large | * 1 egg yolk, large | ||
* 1 teaspoon almond or lemon extract | * 1 teaspoon almond or lemon extract | ||
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Makes 4 to 6 dozen cookies. | Makes 4 to 6 dozen cookies. | ||
| − | [[Category:Dessert | + | [[Category:Dessert Recipes|Spritzgeback]] |
| − | [[Category:German | + | [[Category:German cuisine]] |
| − | [[Category:Cookie | + | [[Spritzgeback Recipes]] |
| + | [[Category:Cookie Recipes|Spritzgeback]] | ||
Latest revision as of 17:48, 9 May 2012
Spritzgebäck is a type of German cookie.
Ingredients
- 1 cup butter
- 2/3 cup confectioner's sugar
- 1 egg, large
- 1 egg yolk, large
- 1 teaspoon almond or lemon extract
- 2 1/4 cups flour, unbleached, unsifted
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Procedure
- Beat butter and sugar until light.
- Beat in egg, egg yolk and extract.
- Sift flour, salt, and baking powder; gradually add flour mixture to eggs.
- Chill dough 1/2 hour.
- Press 1/4 of the dough into a cookie press.
- Keep remaining dough chilled.
- Shape cookies onto a greased baking sheet.
- Bake in 400 degrees F. oven for 7 to 10 minutes or until done.
- Cool on wire racks and store in airtight tins.
Makes 4 to 6 dozen cookies.Spritzgeback Recipes
