Italian Buttery Spritz Cookies
Liz Kalish currently works in a school as a monitor, but some day would like to publish her own cookbook. She likes to try new recipes, as well as sticking with the classics, finding it relaxing as well as challenging.
Italian Buttery Spritz Cookies trace their roots back to Northern Europe, where they were traditionally made using a cookie press to create festive shapes and intricate designs. This Italian version adopts the same technique but adds a touch of Mediterranean charm with its rich buttery flavor. These cookies are a staple during celebrations, especially around the Christmas holidays, offering a simple yet elegant treat that pairs perfectly with a warm cup of coffee or a cold glass of milk. Their light, crisp texture and ability to hold their shape make them perfect for festive gatherings. Whether you’re continuing a family baking tradition or trying these for the first time, Spritz cookies will surely add sweetness to any occasion.
Ingredients
- 178 grams (3/4 cup) butter, softened
- 99 grams (1/2 cup) granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 300 grams (2 1/2 cups) all-purpose flour
- 2 tablespoons milk
- 1/2 teaspoon salt
- melted chocolate and coloful sprinkles
Preparation
- Preheat oven to 177°C (350°F). Mix butter and sugar until fluffy, add egg, vanilla, and almond extract until well combined. Gradually add flour, mixing until dough forms. If the dough is too dry, add milk 1 tablespoon at a time.
2. Use a piping bag to form cookies on a baking sheet, spaced 5 cm (2 inches) apart. Bake until just beginning to brown at the edges, 10-12 minutes. Transfer to a rack and let cool completely.
3. Dip each cookie in melted chocolate, and top with sprinkles.
