Since my parents were coming from Germany to spend Christmas with us, we figured that we would also go for some good old German cookies, among them my childhood favourites of Spritzgebaeck.
The recipe is easy, even with an impatient toddler helping left and right and does not take too much time either. It all started with whipping the butter into a fluffy consistency and then slowly adding the other ingredients…
into a dough that is not too loose. After that we let it rest in the fridge for about an hour, so that the gluten of the flour could combine with the butter and egg.
Once that was done, we put parts of the dough into a piping bag (pastry bag) and piped about two inch long pieces of dough. Then we used a fork to flatten is and off into the oven at 350 F for about 15 minutes or until it is a light golden colour. We did not have the right tip for the bag, so to get the same effect, we had to use a fork.
Before we managed to do this, though, we went through a near-fail, since my mom had forgotten the first step of whipping the butter, so after putting all of the ingredients together, the dough would just not form, so she had to save it with an extra egg yolk and turn it into the most traditional German cookie dough, even though just barely. Later on we would use that dough to use some of the new Christmas cookie cutters my mom had brought with her and then dip them into the leftover chocolate from the Spritzgebaeck.
- 1⅓ c. sugar
- 1 egg
- 3¾ c. flour
- 1⅔ c. butter
- 1 package vanilla sugar (equals 8 g or 2 tsp.)
- a pinch of salt
- Whisk butter to a fluffy consistency.
- Add all other ingredients and knead into a dough that is not too loose.
- Let the dough rest in the fridge for about an hour.
- Take dough out of the fridge to warm up and wait until it is malleable.
- Put parts into a piping bag (pastry bag).
- Pipe strings, rings or other shapes onto a cookie sheet lined with parchment paper.
- Bake for about 15 minutes on 350 F until lightly golden.
- Dip into chocolate (optional).
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