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Need a spritz cookie recipe

Jpan99 Dec 4, 2013 07:00 AM

Looking for something tried and true. I'm comparing the Wilton Spritz recipe and the Land o' Lakes recipe. Land o' Lakes bakes them at 400 which seems too hot for this kind of cookie. Wilton has more flour but the same one egg which seems like it will be dryer. I don't want them to be crumbly.

  1. m
    masha Dec 4, 2013 07:29 AM

    I've been using the Wilton recipe for the last few years. I find that it works fine; not crumbly. I ship cookies to about a dozen family members and friends, and no one has informed me that the cookies were broken (and, while some of the recipients might be too tactful to do so, I am sure my mother would tell me if they did not arrive intact).

    The Wilton recipe has a pronounced almond flavor from the almond extract.

    5 Replies
    1. re: masha
      Jpan99 Dec 4, 2013 07:47 AM

      Thanks Masha. Can I ask you how you pack them for shipping? I do need to ship some. Thanks!

      1. re: Jpan99
        masha Dec 4, 2013 08:27 AM

        Jpan99, I am not particularly adept at making my packages pretty. I typically include 3 varieties of cookies in my shipments. I generally package them in metal tins. My local grocery store sells tins made in the USA at a reasonable price -- you can get them cheaper at the Dollar Store or Target (and probably Walmart), but they are made in China.

        In some years I simply used paper towels to divide and insulate the 3 varieties of cookies, which I segregate by layers, within the tins. More recently, I've put the cookies in plastic sandwich bags (the cheapo generic fold-over bags, not ziplocks), closed with twisties or decorative ribbons -- about 3-4 per bag -- and then use paper towels as insulation between the bags. The use of plastic bags is more focused on keeping the flavors of the cookies segregated, as much as keeping them intact.

        I then place the tins in good quality corrugated cardboard cartons (I save boxes all year). Ideally the box is just a bit larger than the tine (or tins, as for some recipients I send multiple tins). I use Styrofoam "peanuts" (again, saved from packages received over the year) to snuggly keep the tin(s) from shifting within the box. I ship by UPS.

        1. re: Jpan99
          greygarious Dec 4, 2013 01:22 PM

          When I made small ones that were round, or close to it, I cut cardboard rolls from wrapping paper, or mailing tubes, into shorter lengths and covered them with foil wrapping paper, then slid them over stacks of cookies and tied the overhanging foil at the ends. Then into tightly-fitting tins or small boxes, which I then placed in larger, sturdy boxes insulated with bubble wrap.

          1. re: Jpan99
            gmm Dec 4, 2013 06:31 PM

            When I ship cookies, I use miniature marshmallows to pack around them to keep them from shifting around inside the tin. Works really well. If you want something a little prettier than plastic sandwich bags, you can get cellophane sleeves at a craft store like Hobby Lobby and tie them off with colorful twist ties or ribbon.

            1. re: gmm
              masha Dec 4, 2013 08:12 PM

              When I was in college, my roommate's mother used popcorn as packing material for the cookies that she sent.

        2. p
          pine time Dec 4, 2013 08:02 AM

          I recently posted this on one of the Cookie threads. It's from America's Test Kitchen, and I've been making it often. Not crumbly. My oven needs about 12 min at 375. I'd bubble wrap 'em if mailing:

          Holiday Spritz Cookies

          1 large egg yolk
          1 Tbl heavy cream
          1 tsp vanilla extract (*see below if making almond cookies)
          16 Tbl. (2 sticks) unsalted butter, soft but cool
          2/3 c (4.5 ozs) sugar
          1/4 tsp salt
          2 c (10 oz) flour (* see below if making almond cookies)

          Oven to 375. If using cookie press, do not grease or line the cookie sheets. If not using cookie press, line baking sheet w/ parchment.
          Mix egg yolk, cream, vanilla (*see below if making almond cookies), set aside.
          Beat butter, sugar, salt until light. Add yolk-cream mixture until incorporated. Gradually beat in flour (or below's almond/flour mixture).
          For spritzs: fill cookie press or use piping bag. (I add a touch of sparkling sugar to the pressed cookies.)
          Bake 1 sheet at a time, until very light golden, about 10-12 min. Cool & transfer to rack until room temp.

          *Almond variation:
          Grind 1/2 c sliced almonds & 2 Tbl of the flour until evenly fine. Add mixture w/ the remaining flour. (I used a coffee grinder to do this--recipe says food processor. I've also bought almond meal instead.) Replace vanilla extract w/ 3/4 tsp almond extract.

          **Lemon variation:
          Add 1 tsp lemon juice to yolk-cream mix, and 1 tsp grated zest along w/ the sugar & salt. (Haven't tried these, but I made my own orange version--just be careful not to add too much liquid or they won't press properly.)

          3 Replies
          1. re: pine time
            Jpan99 Dec 5, 2013 09:16 AM

            Thanks, I do like recipes from America's Test Kitchen!

            1. re: pine time
              emily Dec 5, 2013 03:48 PM

              That one sounds nice and buttery. My problem with spritz cookies is that they're sometimes too hard/dry and flavorless.

              1. re: emily
                pine time Dec 6, 2013 08:36 AM

                Emily, I didn't care for the "straight" version, but once I made the almond, Mr P and I both loved them.

            2. s
              Saluti Dec 4, 2013 10:07 AM

              I have been using the following spritz cookie recipe for years and it's always been a hit. I think it came from my grandmother but I'm not sure.

              1 C. butter at room temperature
              1 C. sugar
              1 1/2 tsp. vanilla
              2 eggs
              3 C. sifted flour (I measure then sift)
              1/4 tsp. salt

              Cream together butter, sugar and vanilla. Add eggs and beat well. Stir in flour and salt until well blended.
              Press through cookie press onto ungreased baking sheets and bake at 400 degrees for 10-12 minutes.
              I like to sprinkle them with colored sugar and place a candied cherry in the middle before baking.

              14 Replies
              1. re: Saluti
                Jpan99 Dec 5, 2013 09:16 AM

                Wish I could find the one my mom used when I was a kid. Love the old recipes!

                1. re: Jpan99
                  masha Dec 5, 2013 09:21 AM

                  Did your mother have a Mirro cookie press by any chance? If so, I've got my mother's press in the original box, bought in the late 60s, including the instruction manual and recipes. When I am at home and have chance to pull out the booklet, I can find and paraphrase the recipe for you.

                  1. re: masha
                    Jpan99 Dec 5, 2013 01:46 PM

                    Yes, that's it, Mirro! Silver with copper. I bet she did use the recipe in the booklet. Just did a quick search online and you can find recipes from the book! Nice memories!

                    I just bought an OXO cookie press and I'm rearing to go! Looks a lot easier than mom's old Mirro!

                    1. re: Jpan99
                      masha Dec 5, 2013 02:13 PM

                      That's the one. The "silver" is actually aluminum. I'm still using my mother's -- not nearly as easy to use, I am sure, as the OXO and other modern devices, but it works fine and it gives me a special feeling to use hers.

                      1. re: masha
                        HillJ Dec 5, 2013 02:21 PM


                        Jpan & masha, check out this Mirro link.

                        1. re: HillJ
                          Jpan99 Dec 5, 2013 03:30 PM

                          I found that link too! That's what my mom used. Everybody used shortening back then, it was probably so much cheaper than butter!

                          1. re: Jpan99
                            HillJ Dec 5, 2013 03:39 PM

                            There are quite a few hard copies on Ebay too. We used butter, shortening and even a combo years back. Now I use butter, almond paste, and even cream cheese when making Spritz cookies.

                            1. re: Jpan99
                              masha Dec 5, 2013 06:58 PM

                              Actually, in those years, "shortening" was often used in recipes to signify your solid fat of choice -- butter, margarine, or vegetable shortening. If you look at the page headed "Important Tips ...," you will note that there is a section devoted specifically to the temperature of butter or shortening used in the recipes, so the recipes certainly were prepared with the thought that they could be made with butter.

                            2. re: HillJ
                              masha Dec 5, 2013 06:19 PM

                              Thanks so much HillJ!

                              1. re: masha
                                HillJ Dec 5, 2013 06:48 PM

                                My pleasure, masha. I'm still learning new ways to reinvent and enjoy baking Spritz cookies and the # of CH threads on this cookie style has kept me occupied!

                                This weekend we have a small celebration planned with my family coming in from CA and I plan on make a thyme and white cheddar Spritz cracker with the new OXO gun.

                        2. re: masha
                          Saluti Dec 5, 2013 04:43 PM

                          So that's what it's called! That was the cookie press my grandmother used. She gave it to me and I used it every year for my Christmas cookies until for some reason, one of the bottom feet bent inward and I can't use it anymore. I hope I can get it fixed because that was my favorite cookie press.

                          1. re: Saluti
                            masha Dec 5, 2013 06:18 PM

                            Saluti, I've just compared your Grandmother's recipe that you posted upthread with the various recipes in the Mirro booklet. That's not where she got it.

                            1. re: masha
                              Saluti Dec 6, 2013 12:24 PM

                              The cookie press is definitely the Mirro and I'm pretty sure the recipe came from my grandmother, but I don't know where she got it. If I can't fix my press I think I'm going to buy one on Ebay. That one really is the best. I purchased a Wilton and although it was very quick, it broke after only a couple of years. The Mirro lasted decades! I still can't figure out how it bent and why it's so darn hard to straighten. :(

                          2. re: masha
                            NanCurley Jan 6, 2014 08:45 PM

                            When I was a kid we made the Holly Wreath Cookies out of the Mirro booklet, except we used butter instead of cream cheese (our mirro booklet called for butter) and we sprinkled red and/or green colored sugar on them before baking. i use the same recipe now except I 8x it (love my kitchenaid mixer) and use a press die that makes a wreath shape instead of using the star die and shaping them, I use a Wilton press and it seems to work best of all the presses I have tried.

                            So... my recipe is

                            1/2 cup butter
                            1/2 3 ounce pkg cream cheese
                            1/4 cup sugar
                            1/2 tsp vanilla
                            1 cup sifted all purpose flour

                            Cream butter, cream cheese and sugar. Beat in vanilla. Add flour.

                            Form shape with press on ungreased cookie sheet'
                            Sprinkle with colored sugar.
                            Bake at 375 degrees for 8-10 minutes, until desired amt of golden brown and delicious

                            Thanks for the link to Mirro booklet : )

                      2. Allstonian Dec 6, 2013 05:17 PM

                        I've been using the Wilton cream cheese spritz recipe quite successfully for a number of years now. http://www.wilton.com/recipe/Cream-Ch...
                        (I usually substitute a teaspoon each of vanilla and almond extracts for the vanilla/grated lemon zest that the recipe calls for.)

                        It never fails to amuse me that the recipe is identical to another cookie that I've been making since the 1970s. Same exact dough rolled into 1-inch balls and topped with half a candied cherry (or half a maraschino cherry.) The recipe calls them Cherry Crowns, but in my family they've come to be known, somewhat crudely, as Boob Cookies. Good though!

                        1. r
                          rainey Jan 6, 2014 08:58 PM

                          Joe Pastry just recently did a series of entries on spritz cookies.

                          If you don't know Joe, he was just named one of the 10 best food blogs of 2013 by PBS.

                          Here's the link. Page down a bit to 12/22 or use the index in the left margin and you'll find his recipe:


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