Spritz Cookies
We are just in love with the pages from this notebook of June’s, probably mostly from the 1950s, that my mom found at the cabin with clippings and notes taped in place. Over time we will dive into more of these recipes, and if you know any of them or decide to try any, please tell us how it goes! But for now we are cooking up some spritz!
This is one of those holiday recipes I heard my mom talk about nostalgically each year, though I didn’t remember making or eating them. I knew this needed have a place on the blog.
Even though this year has been tough with the pandemic, my mom and I met up as safely as possible in North Carolina near Sunset Beach this October to spend time together. It was the perfect opportunity for her to bring me gramma’s old “cooky” press, and for her to show me how to do the spritz!
We made the batter with vanilla as the recipe says, though mom said she remembers using almond extract in its place. I was surprised by how quick the process of making these cookies was start to finish.
After we mixed the batter, we filled the press and got right to making the shapes. It took a few twists for me to figure out the right amount of dough to squeeze out so it would be full shaped but not too fat.
We are making it look harder than it is, we were just trying to get the right line of sight while gently twisting…
We made a tray or two of simple trees with sprinkles, and they turned out great. They remind me of a soft shortbread cookie. We used kerrygold butter which I believe gave them a particularly nice buttery taste. I am so glad my mom shared this process with me.
I was wanting to make these cookies with my kids this season as well, so last week I got the press out and led Ajax through the process.
