Infiniment Spritz

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IMAG0379What’s Christmas without your classic Spritz cookie? My Wilton Cookie Press arrived a little later than planned so I didn’t get to start churning these beauties out until just a few days ago.

The press itself is not stellar, but it gets the job done. Definitely spring for a a fancier press if you plan to become a Spritz factory. A batch of Spritz cookie dough makes at least 3 or 4 dozen cookies and so as I pressed and pressed and pressed ad infinitum, I thought I’d steal Pierre Hermé’s idea of naming some of his macaron flavours “infiniment” (French for infinitely) for this post.

Here’s a simple recipe for Spritzing that will leave you and yours definitely coming back for more. My favourite spice, cardamon, rears her head again! Bon Appetit et Joyeux Noël!




Classic Spritz Cookies


1 cup unsalted butter, softened

3/4 cup +1 tbs granulated sugar

1 large egg

2 1/2 tsps vanilla extract

1/4 tsp almond extract

1/2 tsp cardamom

1/2 tsp salt

2 1/2 cups all purpose flour

Preheat oven to 375 degrees F

In a large bowl beat butter and sugar together with an electric mixer on medium speed until light and fluffy

Add egg, vanilla and almond extracts, cardamom and salt and continue to mix with mixer

Spoon the flour into the butter mixture and mix with a wooden spoon or your hands.

Roll the dough into a log, insert into cookie press and press  away onto a baking sheet forming your favourite shapes, according to the isntructions of your cookie press

Bake for 10- 12 minutes and cool on rack.



About Natasha

Word- and dough-smith. Girl in search of "the illumination, that ecstatic flash, from which truth emerges".

One comment

  1. Pingback: Spritz Cookies | Recipe Guru

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