Argghh.....Where can I buy a cookie press now?? 9:30 pm Saturday....

[Anonymous]

Anonymous wrote:Make you get a metal one not plastic. My sister killed hers 2 years ago. Our mother's metal one is still going strong at 40+ years.

My mom got a cookie press as a wedding present in 1963. It has lasted over 50 years and still works fine. Spritz cookies were basically the christmas cookies in our family -- I love them so much!

[Anonymous]

So what recipe do you exp. bakers recommend for Spritz?

I always use the recipe that comes with my press and then thing breaks or the dough swont release.

[Anonymous]

I love Sptrtz Cookies - my ILs do cut outs and I do not think they compare. I am going to start a new family tradition with Spritz cookies next year.

Thanks to the OP for reminiding me of a favorite holiday tradition from my childhood days.

[Anonymous]

I have a Spritz sitting in my cupboard that I got as a Christmas present years ago. Haven't touched it in 3-4 years. This thread is inspiring me to give it a shot! I'd also be interested in any tried-and-true recipes and tips.

[Anonymous]

I have used several and the best is the Pampered Chef hand crank one.

[Anonymous]

Anonymous wrote:I have a Spritz sitting in my cupboard that I got as a Christmas present years ago. Haven't touched it in 3-4 years. This thread is inspiring me to give it a shot! I'd also be interested in any tried-and-true recipes and tips.

My mom has the recipe we use so I don't have it in front of me.

But the recipies I see online seem to fall into two camps -- those with baking powder and a little milk, and those without.

This one seems closest to the one I grew up with:

http://whatscookingamerica.net/Cookie/SpritzCookie.htm

I've tried the kind with baking powder and milk and they don't taste right to me, but I'm sure they are fine, it's just what you are used to.

Also some recipes call for cardamom, I think. Weird!

[Anonymous]

No need for cookie press, just freeze dough and alive with sharp chefs knife. Good luck!

[Anonymous]

Anonymous wrote:No need for cookie press, just freeze dough and alive with sharp chefs knife. Good luck!

Then it's not a spritz cookie!

[Anonymous]

Found one at Williams-Sonoma last night -- will let you know how it goes.

I am using my mom's recipe. It calls for refrigerating the dough for half an hour, which I think helps. I can post it if people are interested. It has no liquid other than 3 eggs, for 5 1/2 cups of flour!

[Anonymous]

Anonymous wrote:

Anonymous wrote:No need for cookie press, just freeze dough and alive with sharp chefs knife. Good luck!

Then it's not a spritz cookie!

Pipe it out of a pastry bag. Use a star tip or something fun. Improvise and don't stress too much. Tears will make the cookies too salty.

[Anonymous]

Anonymous wrote:Found one at Williams-Sonoma last night -- will let you know how it goes.

I am using my mom's recipe. It calls for refrigerating the dough for half an hour, which I think helps. I can post it if people are interested. It has no liquid other than 3 eggs, for 5 1/2 cups of flour!

That sounds about right! Butter and eggs... but no milk. A tad of vanilla, maybe some almond extract. OMG deliciousness!!!