Reviewed: Jan. 9, 2012

Delicious! My new go-to recipe for Spritz cookies :)

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Reviewer:

Meghan

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Dallas, Texas, USA

Reviewed: Jan. 9, 2012

Normally, spritz cookies are boring, dry, forgettable (but cute) little bites. This is the recipe that puts an end to all that. They're everything we love about butter cookies, on steroids!! I, too, did a double-take at a cookie recipe that uses yeast. But I'm so glad I tried it. They're absolutely WONDERFUL!! The yeast does unparalleled wonders to point up the buttery nature of these gems. I have found that they benefit from a couple of pinches of salt, particularly if you use unsalted butter, and a dash of extract. I have used vanilla, almond and coconut on various occasions, and even a mixture of those three, which gave an inscrutable, but delectable result. The texture is of a fine crumb: not dry, not crispy but tender and delicate. These actually taste as good as they look!

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Reviewer:

Baricat

Cooking Level: Professional

Reviewed: Dec. 23, 2011

The yeast definitely helps bring out the butter flavor. I think these are great, but mine are a bit too yeasty. Maybe I let the yeast/water mixture sit too long? Regardless, I'll make them again. Super easy dough to work with!

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Reviewer:

Coralie

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Reviewed: Dec. 23, 2011

Absolutely wonderful tender buttery cookies. A little delicate for decorating.

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Reviewer:

John Uskglass

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Tampa, Florida, USA

Reviewed: Dec. 23, 2011

I was a little leery about the yeast thing, but wow, these are fantastic! Very melt-in-your-mouth good! Just a tip though...don't eat the dough raw. Not too good.

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Reviewer:

Miss Diane

Cooking Level: Expert

Living In: Hancock, Wisconsin, USA

Reviewed: Dec. 21, 2011

I added princess flavor and green food coloring for Christmas trees. They finished baking at 5 minutes. Delicious cookies.

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Reviewer:

Rachele

Reviewed: Dec. 21, 2011

These are the absolute best butter spritz cookie I have ever made! I halved the recipe and added about a 1/2 tsp. vanilla. Thanks!!!!

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Reviewer:

Susie

Reviewed: Dec. 16, 2011

Aha! Thank you! I was looking for the best Spritz Recipe. I brought some from the store the other day... and decided to try to make my own for Christmas. These are so much better... now the store brought ones are just sitting on my counter not getting eaten. Oh well I guess that happens XD

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Reviewer:

Quexinos

Cooking Level: Intermediate

Reviewed: Dec. 14, 2011

Very light, very delicate, tender shortbread type cookie. This was the easiest dough I have worked with for cookie press cookies. I am not the most experienced with my press, but this dough was easy to work with, was very very buttery, and these are like shortbread in that they melt in your mouth. I baked the first batch for 7 minutes which was way too long and it ended up taking only 5 minutes in my oven at 400*. I added 1/4 tsp salt since I was using unsalted butter. And no, you can't even taste the yeast. Thanks for a great recipe. I would use this again.

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Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Dec. 8, 2011

I halved this because I was so unsure of the yeast but I wanted to try a new spritz recipe. The only change was to add vanilla and almond extracts. I also baked the spritz recipe my German mother and I have been using for over 40 years. In side by side taste tests 7 of 7 of us preferred this recipe. No contest! This will be the recipe I pass down to my children and someday grandchildren! Thanks so much!

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