Spritz Cookies are cookies traditionally prepared at Christmas in the East of France, Lorraine (where am I from), and Germany.
A spritz is a sweet cookie in which you can add almond powder or hazelnut powder or unsweetened shredded coconut. Its name comes from the special decorating tube that you use to shape the dough. For a more gourmet version, melt chocolate and dip half of the cookie in it and let it dry on a rack.
These Spritz Cookies can be stored well for a few weeks in a tin box.
Ingredients
- 250 g butter (I recommend Plugra)
- 250 g sugar
- 2 eggs
- 500 g flour
- 200 g unsweetened coconut shredded
- ½ tsp baking powder
Instructions
- In the bowl of a stand mixer, mix the butter and sugar then add the whole eggs.
- Gradually add the flour with baking powder and finally the coconut. Mix well.
- To achieve the original forms of these cookies the ideal is to have a meat-mincing machine on which you will adapt a special end piece. I do not have this so I use my cookie press with a star-shaped opening. You can also use a pastry bag if you like. Be patient as the dough can be hard to come off.
- Cook the cookies at 400F for 7 to 9 minutes (keep an eye on them, they can burn very fast).
Bonjour Françoise,
Je reviens d’Alsace et tes gâteaux sont vraiment très ressemblant. En plus je mis suis essayé et ils sont très difficile à réaliser. FELICITATIONS pour ton blog que je découvre aujourd’hui…..
Cela fait très plaisir de voir un blog cuisine si complet.
Corinne
Une cousine par alliance de ton mari….
Amicalement
Merci Corinne pour ton commentaire. Je dois avouer que j’ai eu parfois du mal a sortir mes Spritz avec la presse manuelle. Comme je le precise dans ma recette, l’ideal est d’avoir la machine traditionnelle a hacher la viande et l’embout specifique pour les realiser 🙂 Amicalement.