Best Swedish Spritz Recipes

SWEDISH GROUND ALMOND SPRITZ COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread the almonds out on a baking sheet. Bake in the preheated oven for 10 to 15 minutes, until lightly browned or until they give off an aroma. Remove from the oven, and allow to cool completely. Grind to a consistency resembling rough sand in a food processor or blender. Be sure almonds are cool, or you will make almond butter.
• In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the almond extract and milk. Sift in the flour, baking powder and salt, and mix in along with the ground toasted almonds to form a soft dough. Refrigerate the dough for 15 to 20 minutes. This will help the cookies keep their shape after pressing.
• Lightly grease cookie sheets, and fill cookie press with dough. Press out cookies at least 1 inch apart depending on the size. You can experiment with different cookie designs. I've found most true Swedes tend to use the star shape, however, you're free to use whatever shape suits your fancy.
• Bake for 8 to 10 minutes in the preheated oven, until cookies are lightly browned. Cool on the cookie sheets for a minute before transferring to a wire rack to cool completely.

GREAT-GRANDMAS SWEDISH SPRITZ RECIPE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Beat butter with an electric mixer in a large bowl until light and fluffy. Slowly add sugar while beating until the mixture should be noticeably lighter in color. Add the egg yolks one at a time, allowing the first to blend into the butter mixture before adding the other. Beat egg white and almond extract into the mixture. Pour the flour in small amounts into the mixture while beating; continue beating until fully incorporated.
• Using a cookie press, press dough onto prepared baking sheet.
• Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

SWEDISH SPRITZ COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine the flour and baking powder; gradually add to the creamed mixture. , Using a cookie press fitted with disk of your choice, press dough into desired shapes 1 in. apart onto ungreased baking sheets. Bake at 375° for 10-11 minutes or until edges are firm and lightly browned. Remove to wire racks to cool. Frost as desired.

SWEDISH SPRITZ

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. Combine the flour and baking powder; gradually add to the creamed mixture., Using a cookie press fitted with the disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Bake at 350° until edges are firm and lightly browned, 12-13 minutes. Remove to wire racks to cool. Frost and decorate as desired.

SWEDISH SPRITZ COOKIES

Steps:

• Cream the butter and sugar together in a large bowl.
• Add egg, vanilla extract, and almond extract. Mix well.
• Sift together the flour and baking powder.
• Add to the creamed mixture, and mix until smooth.
• Do not chill.
• If you want to color the dough, separate into portions and mix in a few drops of food coloring before forming cookies. (For example, you can make green christmas trees, red hearts, yellow camels, etc.).
• Fill cooky press with dough and force dough through the press.
• You can sprinkle colored sugar on cookies before baking.
• Bake cookies at 400 degrees (F) for 8-10 minutes.

SPRITZ COOKIES - SWEDISH BUTTER COOKIES RECIPE - (4.3/5)

Steps:

• Adjust oven rack to middle position; heat oven to 375°F. In small bowl, beat yolk, cream, and vanilla with fork until combined; set aside. In standing mixer, cream butter, sugar, and salt at medium-high speed until light and fluffy, 3 to 4 minutes. Scrape down bowl with rubber spatula. With mixer running at medium speed, add yolk/cream mixture and beat until incorporated, about 30 seconds. Scrape down bowl. With mixer running at low speed, gradually beat in flour until combined. Scrape down bowl and give final stir with rubber spatula to ensure that no flour pockets remain. If using cookie press to form cookies, follow manufacturer's instructions to fill press; if using pastry bag, press or pipe cookies onto un-greased baking sheets, spacing them about 1 1/2 inches apart. Bake one sheet at a time until cookies are light golden brown, 10 to 12 minutes, rotating baking sheet halfway through baking time. Cool cookies on baking sheet until just warm, 10 to 15 minutes; using metal spatula, transfer to wire rack and cool to room temperature. My tips for best success: Use room temperature butter and egg yolk. Make sure that your baking sheets are clean, and free of grease (or the cookies could stick). Do NOT put the cookies on parchment paper and don't grease the baking sheet! If you are using a cookie press, roll the dough into a "log". It will easily slip into the cylinder. Press the dough into the cylinder, trying to get out the air bubbles. Some of the cookies will come out deformed. Just scoop the dough off the baking sheet, and add back with the rest of the unbaked dough. Allow the cookies to cool for a few minutes, and loosen them with a spatula. Once completely cool, move to a baking rack.

SWEDISH SPRITZ (SPRITSKRANSAR)

Steps:

• Cream butter and sugar very well.
• Add egg yolk and extract.
• Stir in almonds and flour a little at a time until dough is smooth and not too firm.
• Shape with a cookie press into rings or "S" shapes on buttered cookie sheets.
• Bake at 375 for 8-10 minutes till golden yellow in color.
• Let cookies cool on sheet.

SWEDISH SPRITZ

Steps:

• Thoroughly Cream the Butter and Sugar.
• Add the Egg the Vanilla and Almond Extract.
• Beat Well.
• Sift the flour and baking powder together.
• Add to the creamed mixture, mix until smooth.
• Do not chill.
• DO NOT DOUBLE.
• Force Cookies through a cookie press onto an ungreased cookie sheet.
• Decorate the cookies with redhots, sprinkles or whatever you like.
• Bake in a 400 oven for 8-10 minutes.
• Cool on newspaper.
• These freeze well but shouldnt be left out for more than a week or so.

SWEDISH ROSE SPRITZ

Steps:

• Fill a wine glass or tumbler three-fourths full of ice. Add wine and elderflower liqueur. Top with a splash of lemon seltzer; stir gently.

SPRITSKRANSAR (SPRITZ RINGS, SWEDISH)

Steps:

• Place butter and sugar in a bowl and after butter has softened mix in egg yolk.
• Add almond extract and beat until creamy.
• Add flour and mix well.
• Place dough into cookie press and use the small star shaped cutout.
• Press dough and form into rings, aprox. the size or a quarter.
• Bake in a hot oven (400) 6 to 8 minutes or until lightly golden on top.
• Cool before putting away.

SPRITZ STIX (PEPPERKAKOR, COFFEE, SWEDISH SPICE, ORANGE PECAN...

Steps:

• Cream together all ingredients except flour.
• Blend in flour.
• Divide dough in half.
• Spread each half with floured fingers or spatula to a 12x10" rectangle on ungreased cookie sheet.
• Run floured fork tines over top to make"spritz" marks.
• Bake at 350F for 15 to 20 minutes, or until delicately browned.
• Cut immediately into 3x1" sticks.
• Remove from cookie sheet.
• Chocolate Spritz:.
• Increase sugar to 1 cup total and add 2 oz.
• unsweetened chocolate in the first step.
• Don't overbake.
• Butterscotch Spritz:.
• Substitute brown sugar for white (only change).
• Orange Pecan Spritz:.
• Add 2 tbsp orange peel and 1/2 cup pecans when you add the flour.
• Swedish Spice Spritz:.
• Add 1 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp cardamom in the first step.
• Coffee Spritz:.
• Add 1 tbsp instant coffee and 1/4 cup pecans, if desired, with the sugar.
• Pepperkakor Spritz:.
• Omit the egg, and add 1/4 cup light molasses, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp cloves and 1/2 tsp ginger with the sugar.

SWEDISH SPRITZ COOKIES

Steps:

• Preheat oven to 350°.
• In large bowl, cream butter and sugar until light and fluffy.
• Beat in egg and extracts.
• Gradually blend in flour.
• Fill cookie press with dough.
• Using star attachments, form "S" shapes on ungreased cookie sheets.
• Bake cookies 8-10 minutes.

SWEDISH SPRITZ COOKIES

Steps:

• 1. Heat oven to 400 degrees F. (or lower temp if desired - bake longer if needed). Combine the flour and salt in a bowl. Beat the sugar and butter together in a large mixing bowl with electric mixer on medium speed until creamy. Beat in the egg and almond extract - mix well.
• 2. With the mixer on low speed, add the flour mixture. Beat until a soft dough is formed.
• 3. Place the dough in a cookie press and form cookies on an ungreased baking sheet - 1 inch apart. Chill remaining dough until needed. Sprinkle with colored sugar. Bake cookies 7 to 9 minutes or until edges just begin to brown. Cool on baking sheet 1 minute and remove. Cook completely on a wire cooling rack.

SWEDISH SPRITZ COOKIES

Steps:

• Mix butter and sugar well.
• Add egg and vanilla.
• Add flour, 1 cup at a time.
• Mix well.
• Put in cookie press.
• Place on cold cookie sheet until dough is showing.
• Turn cookie press one quarter of turn for each cookie.
• Bake at 350 degrees until set and lightly browned at edges.
• Wash cookies sheet so it's cold before putting cookies on each time.

SWEDISH SPRITZ

Steps:

• Thorougly cream the butter and sugar. Add egg and extracts, beating well. Sift flour with one t. baking powder. Add to the creamed mixture. Mix smooth. Do not chill. Force into cookie press. Bake 400 for 8-10 minutes. Cool

SWEDISH SPRITZ COOKIES

Steps:

• Preheat oven to 400
• Cream butter and sugar.
• add egg that has been well beaten and vanilla.
• sift dry ingredients together and add to creamed mixture.
• pack dough into a cookie press (using flower shape) and press onto ungreased cookie sheet.
• add a half of a candied cherry to center of each cookie PRIOR to baking. Bake 8-10 minutes.