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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?

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  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.