Spritzgebäck

Spritzgebäck (German: [ˈʃpʁɪt͡sɡəˌbɛk] ^ⓘ), also called a spritz cookie in the United States,^[1] is a type biscuit or cookie of German and Alsatian-Mosellan origin made of a rich shortcrust pastry. When made correctly, the cookies are crisp, fragile, somewhat dry, and buttery.

Spritzgebäck

Type	Biscuit / Cookie
Place of origin	Germany, France (Alsace and Moselle)
Main ingredients	flour, butter, sugar, eggs
Cookbook: Spritzgeback

Traditional holiday cookie plate with green tree-shaped spritz

The German root verb spritzen (German: [ˌʃpʁɪt͡sn̩] ^ⓘ) is cognate with the English to spurt. As the name implies, these cookies are made by squeezing, or "spritzing", the dough through a cookie press fitted with patterned holes (or extruded through a cake decorator or pastry forcing bag to which a variety of nozzles may be fitted).

See also

• List of German desserts
• Food portal

References

1. Dede Wilson (11 October 2011). Baker's Field Guide to Christmas Cookies. Houghton Mifflin Harcourt. p. 146. ISBN 978-1-55832-628-6. Retrieved 19 April 2012.