HOME > Chowhound > Home Cooking >

Discussion

Spritz Cookies

My dough is not releasing from the Spritzer. I don't have a gun - I am using an older piece of equipment that pushed the dough out by turning the handle.

I had refrigerated the dough but still no luck. The directions say to use an ungreased baking sheet. I covered mine with parchment - might that be the problem?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Did you use butter in the dough? My original Spritz set had a recipe that specifically called for margarine (which I almost never use.) Butter seems to make the dough really hard to squeeze out. I'd try the sheet w/o the parchment and see if that works better.

    2 Replies
    1. re: berkleybabe

      Thanks - I never have margarine around either - old enough to have bad memories. I will try without the parchment tomorrow.

      1. re: missclawdy

        Understand your reluctance with margarine, as I resisted, but seems to work the best and tasted good esp. with a good shot of vanilla...used with both the original twist Spritz gun and now the trigger gun. Let us know if you come up with a solution as I'd love to try as well...

    2. I find the dough needs something to stick on, in order to come off the gun. They need to be made directly onto a cold cookie sheet. It could also be that the dough is too cold to press out well. My first couple are sacrificial cookies because you have to press the air out. Finally, it could be that the dough needs more flour.

      1 Reply
      1. re: chowser

        Thanks a lot for the cold cookie sheet suggestion. I will try that tomorrow and also without the parchment.

      2. What shapes are you using? My parents liked to use the sawtooth die that produced long ribbons. If I recall correctly they'd just cut the ribbon periodically, or it would break.

        http://www.ehow.com/how_7726162_freez...

        1 Reply
        1. re: paulj

          I tried the "tube" shape today which ended I cut into smaller pieces - the result was O.K.

          The cold cookie sheet with cold dough helped but they are still not working. I am not sure I want them badly enough to use margarine though.

        2. Another option is to just use a pastry bag. That's what I do for Spritz, because I don't want a cookie press taking up room in my kitchen drawers. You can make a lot of shapes with a pastry bag and tip. I like to make a ridged "S".

          1 Reply
          1. re: MelMM

            I sort of like the pressed designs although don't want something that looks lie it was made in a factory

          2. I inherited my mom's twist-type cookie press from the 1950's. She--and now I--have had great success by using margarine, keeping the dough at room temperature, and using an ungreased cookie sheet.

            1 Reply
            1. re: jjw

              Spritz cookies were special to my parents because they splurged on butter.

            2. Missclawdy, a somewhat belated response to your post: I used the Wilton cookie press recipe, linked here. http://www.wilton.com/recipe/Classic-..., last year and they turned out great.

              Like you, I have an old-style press (Mirro bought about 40 yrs ago by my mother). The recipe specifically states NOT to refrigerate the dough. By using a bare cookie sheet, in lieu of parchment paper, I was able to solve my release problems, although I'll be the 1st to admit that many of my cookie shapes looked a bit free-form, and were not necessarily recognizable as "trees" or "wreaths."

              Also, here is the link to a post that I started last year, when I was looking for advice on spritz cookies. http://chowhound.chow.com/topics/751308. Lots of helpful tips.

              1. NEVER use margarine! Don't chill the dough - it should be soft. Use a clean, parchment-free, cool baking sheet.

                6 Replies
                1. re: sandylc

                  In making spritz cookies today, I discovered that I still have the users manual that came with my Mirro press many decades ago. Here is what it says about using butter, etc (paraphrasing os as not to infringe any copyrights);

                  1. Butter should be at room temperature, but not too soft, if you will be creaming the butter by hand. If using an electric mixer, butter should be at refrigerated temperature.

                  2. Don't overcream the butter or it will increase too much in volume. The right texture for the creamed butter is "light & fluffy."

                  3. If you overcream the butter, you need to add more flour to get the correct texture for the press. But adding more flour will make the cookies tougher.

                  That being said, my butter sat on my counter at room temperature for about 3 hours before I made my cookies today -- using my KA stand mixer. And, I had no problems at all using the press, or getting the cookies to release onto the (bare) cookie sheet.

                  1. re: masha

                    I made another batch of Spritz cookies yesterday. Given the advice in the Mirro manual not to soften the butter if you are using an electric mixer, I only took the butter out about 10 minutes before I got started. The dough was very easy to work with; easier thant the batch I'd made the week before, although that may also be a function of "practice makes perfect," since it was the 2d batch I'd made in 8 days. Anyway, I am going to try to remember next year not to soften the butter.

                    1. re: masha

                      Masha -

                      Thank you and I am sorry that I am so late replying to your suggestions.

                      I will definitely try again.

                      Happy New Year.

                      1. re: missclawdy

                        MIssclawdy, I would encourage you to try again. This year both my Mother and son told me that they liked the spritz cookies best of all that I made. (It's nice to have some honest critics in the family; they also told me what they thought were the least successful).

                        I only made 3 shapes: snowflakes, trees, and flowers.

                        I used the following decoratiing strategies:

                        1. As with last year (see link in upthread post), I made a chocolate glaze from the Joy of Cooking, dipped some of the cookies in the glaze to partially coat them, and then scattered sprinkles on the chocolate before it dried.

                        2. Using HillJ's suggestion from last year's thread (linked upthread here), I used green food coloring on some of the dough. Some of those I extruded as trees, and then applied confetti to the raw dough before cooking, as "ornaments." Other green cookies, I decorated with the chocolate glaze.

                        Bottom line: Once you get the hand of using the press, Spritz cookies are easier and quicker to make than cut-out sugar cookies. I'll keep the sugar cookies in the repertoire too, as they are also among my more popular items too, but plan to increase the volume of Spritz cookies next year, and perhaps branch out even more in decorating.

                        1. re: masha

                          hi masha, how nice to hear that the recipe works so well for you. Wonderful!

                  2. re: sandylc

                    Thanks - sorry for the delay in responding.

                  3. This recipe tastes fantastic, and is soft enough to pipe with a pastry bag:

                    http://www.foodnetwork.com/recipes/co...

                    1 Reply
                    1. re: sunshine842

                      Sunshine-

                      They do look delicious - thanks a lot.