Spritz Cookies are cookies traditionally prepared at Christmas in the East of France, Lorraine (where am I from), and Germany.
A spritz is a sweet cookie in which you can add almond powder or hazelnut powder or unsweetened shredded coconut. Its name comes from the special decorating tube that you use to shape the dough. For a more gourmet version, melt chocolate and dip half of the cookie in it and let it dry on a rack.
These Spritz Cookies can be stored well for a few weeks in a tin box.
- 250 g butter (I recommend Plugra)
- 250 g sugar
- 2 eggs
- 500 g flour
- 200 g unsweetened coconut shredded
- ½ teaspoon baking powder
- In the bowl of a stand mixer, mix the butter and sugar then add the whole eggs.
- Gradually add the flour with baking powder and finally the coconut. Mix well.
- To achieve the original forms of these cookies the ideal is to have a meat-mincing machine on which you will adapt a special end piece. I do not have this so I use my cookie press with a star-shaped opening. You can also use a pastry bag if you like. Be patient as the dough can be hard to come off.
- Cook the cookies at 400F for 7 to 9 minutes (keep an eye on them, they can burn very fast).