Spritzgebäck
German butter cookies that I remember from my childhood. Ever since I was allowed to tinker with the meat grinder, I’ve been helping my mom make these Christmas cookies. Throughout my childhood, I knew them only as Christmas cookies. To make them, a special iron with holes goes on the end of a regular meat grinder, from which the dough is pressed out through the meat grinder and which forms such a nice, jagged, worm-like row of dough, which is cut into as large pieces as you want to make your cookies. From the German source I have found, these cookies are often twisted, in our family they were made straight. When the cookies are ready and cooled, you can dip one end into the chocolate, but you don’t have to – these cookies are very tasty without it.
Preparation time: 1 hour and 30 minutes
Level: Easy
Serves: 4-5 pans of cookies
Ingredients:
500 g wheat flour
250 g of sugar
250 g room temperature butter
1 teaspoon of baking powder
2 teaspoons of vanilla sugar
2 eggs
Preparation:
- Mix butter, sugar, vanilla sugar, flour, baking powder, and eggs in a large bowl.
- Mix the ingredients into a smooth dough, and place it in the refrigerator.
- Mount a special cookie iron on the end of the meat grinder, which allows you to make this kind of cookie. If you don’t have it at home, you can simply shape small pretzels in your hands or use a cutter to shape the cookies into the shape you like.
- Roll out “dough balls” for the cookies, which are the length of the baking pan, and place them next to each other on a pan covered with baking paper.
- Cut the dough into pieces with a knife. Choose the length of the pieces yourself, and which one you like best.
- Bake at 180 degrees C for 12 to 14 minutes until the cookies are light brown.
- Cool the cookies and store them in an airtight container.
Some cookies can also be dipped in melted chocolate, let cool, and store in an airtight container.
Ready!!!
