Spritz (Swedish sugar cookies)

Ingredients:

  • 1 pound (4 sticks) unsalted butter, at room temperature or slightly melted
  • 2 cups sugar
  • 4 egg yolks
  • 1 teaspoon vanilla extract*
  • 2 Tablespoons heavy whipping cream
  • 5 cups all-purpose flour
  • Optional: Decorating sugars of your choice

Instructions:

  • Preheat the oven to 350 degrees (F).
  • Line two baking sheets with parchment paper, the set aside.
  • In a LARGE bowl*, cream the butter and the sugar together. (Beat them until they form an even pale yellow mixture, 1-2 minutes).
  • Add the egg yolks, cream, and vanilla extract.  Beat for an additional 30-60 seconds, or until all of the ingredients are integrated.
  • Add the flour to the wet mixture, one cup at a time.  Fully integrate each cup of flour before adding the next one.  (Trust me.  You’ll save yourself some heartache.)  This step is most easily achieved if you own a stand mixer.  (Sadly, I only own a hand-mixer.  Ugh.  But it worked – and that is what’s important here.)
  • Load a batch of the dough into a spritz press.  Choose your favorite pattern, and squeeze out cookies onto the parchment-lined baking sheet.  The cookies will not spread out during baking, so you can put the cookies very close together on the sheet (just not actually touching).
  • Optional: Sprinkle decorating sugars over some (or all) of the cookies.
  • Bake the cookies for 9-12 minutes, or until the bottoms are lightly browned on the bottom.  (The tops won’t brown.)
  • Remove the cookies from the baking sheet and move them to a cooling rack until completely cool.
  • Once cool, you can store the cookies in a plastic air-tight container for a week, a metal tin for 2-3 weeks, or in the freezer in a ziplock bag for 6 months.

Makes 9.5 dozen cookies. (Yes, 114 total cookies.  But they’re small.)  :)

Nutritional information per serving (approximates): 65 calories, 3.5 g fat, 8 g carbohydrate, 0 g fiber, 3.5 g sugar, 0.5 g protein.

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My notes:

  • Traditional spritz are made with almond extract instead of vanilla extract.  However, these cookies were made for my sweetie, following his mom’s recipe – so we used vanilla extract. That being said, if you want ‘traditional’ spritz, replace the vanilla extract with almond extract.  (The cookies will taste good either way you make them.)  :)
  • You will need a BIG bowl to make these cookies.  I don’t own a mixing bowl that is sizable enough to hold the 5 cups of flour + pound of butter + 2 cups of sugar (that’s a lot of ingredients!), so I used a small stock pot instead.  (I felt somewhat MacGyver-esque.)  :)  It worked.

The ratings:
Mental Cost (ingredient availability): Very low
Financial Cost (ingredient cost): Also very low
Emotional Cost (cooking skill level): Skill level is low, but effort (elbow grease) is a solid medium
Time Cost (recipe preparation): For cookies, reasonably low
Life Cost (clean up time/effort): Decently low
Worth It? (rate from 1-5): 4.94

Miscellaneous suggestions, insights, and/or thoughts:

  • This recipe is a deviation from the items I normally post to this blog (e.g., the quantity of butter and sugar in the ingredient list genuinely makes me shudder).  However.  My sweetie said that he wanted to make cookies this weekend; specifically, cookies he grew up with.  So I asked his mom for the recipe to her spritz, which she kindly shared with me – and I am now sharing with all of you.
  • And while this recipe does use copious amounts of full-on butter and sugar, it also makes a vast quantity of cookies – so the nutritional composition of each individual cookie is actually rather decent.
  • And, I had a great time baking with my sweetie.  We are both very competent in the kitchen, and compliment each other well.  :)
  • I certainly won’t bake these cookies on a regular basis.  But once a year, for a special holiday treat, it’s an indulgence I’ll happily make.

Stef

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About Stef

A "serious" gal who is trying to remember to lighten up and smile.
This entry was posted in cookie, dessert, picture step-by-step, postaweek, vegetarian and tagged , , , , . Bookmark the permalink.

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