I was disappointed on the first attempt - the finished product seemed tough and dry. It may have been the fault of the ground pork I used - packaged, right from the meat case. It may have been too lean, and was ground fairly coarsely. I'm going to try it again, but ask the butcher for double ground pork that's not too lean. Spices were a flavorful combination, but I would probably use about one and a half times the spice mix per pound of meat than what's called for in the recipe (we like a bit more robust seasoning than many folks). First time a disappointment, but will definitely try again.

Reviewed On: Jun. 28, 2009

I've never made spritz before but wanted to try something different this year. Armed with a new cookie press, I went to work with this recipe yesterday, and I'm wondering why I didn't work up the courage to do these years ago! The only change I made to the recipe was to substitute lemon extract for the almond extract called for. The recipe came together quicly and easily, and the dough popped out of the press wonderfully. Cookies held their shape, with a baking time of six minutes. The flavor is "just right" and it's hard to stop nibbling them. Will definitely make these again and again in the future and plan to experiment with different extracts (orange intrigues me!). Thanks so much for this recipe.

Reviewed On: Dec. 22, 2008

I made these yesterday for the first (but definitely not the last) time yesterday, following the recipe exactly. These tasty little morsels are a great change of pace from so many of the typical holiday cookies - the tang of the orange and cranberry combination is wonderful with a good cup of coffee. I did get the recipe yield of 36, but they were quite small. Next time I'll do a double batch and increase the size of cookies a bit. I used regular Craisins but next time will try this with the orange-flavored ones. Overall, a real hit with my husband and me. Will definitely make these a holiday cookie try tradition.

Reviewed On: Dec. 5, 2008