Great-Grandmas Swedish Spritz Recipe Recipe -
Great-Grandmas Swedish Spritz Recipe
  • READY IN 25 mins

Great-Grandmas Swedish Spritz Recipe

Recipe by  

"An almond take on this famous Christmas cookie. You will need a cookie press. Everyone needs one!"

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Ingredients Edit and Save

Original recipe makes 20 cookies Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  2. Beat butter with an electric mixer in a large bowl until light and fluffy. Slowly add sugar while beating until the mixture should be noticeably lighter in color. Add the egg yolks one at a time, allowing the first to blend into the butter mixture before adding the other. Beat egg white and almond extract into the mixture. Pour the flour in small amounts into the mixture while beating; continue beating until fully incorporated.
  3. Using a cookie press, press dough onto prepared baking sheet.
  4. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
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Reviews More Reviews

Dec 03, 2013

Perfection! I don't like a tremendous almond flavor so used just 1 tbsp of almond and 1/2 tbsp each caramel and vanilla. I love the fact that there is no baking soda or powder in this. The dough is absolutely wonderful to work with, and the finished product is sheer delight. Tender, tender, tender but keep their shape so nicely. Makes a nice sized batch, and slide right off the silpats. thank you so much for this easy but 5 star result recipe. make beautiful presentation due to the wonderful consistency of the dough.

Dec 15, 2013

I can't remember a Christmas without Spritz cookies and I'm 65. The recipe I used for so many years came from my Norwegian Grandmother.....This recipe is better. Perfect shape with every cookie and excellent taste.


8 Ratings

Nov 17, 2013

This is one of the best Spritz recipe I've ever tried--superior! Just remember to use room temp eggs, & butter--only thing different I do is bake about 14-15 minutes, till bottoms & edges are a very light golden color-so they are crispy. Store in tins @ room temp, keep couple weeks-but are usually gone long before that!!!!!!

Dec 15, 2013

I have been looking for "the" spritz cookie recipe for years-this is IT!! These remind me exactly of the ones I devoured as a kid. Baked up tender and crisp and worked perfectly in my press. I was a little intimidated by the 2 tablespoons of almond extract the recipe calls for and decided to use only one. I'm glad I did. It was plenty for me, but that is probably more of a personal preference. Can't fault the recipe for that!

Jun 27, 2014

I have to agree with the other reviews. This recipe was a huge hit and completely exceeded my expectations! The batch produced a TON of cookie press cookies, which was great because people couldn't stop eating them! Very simple and tasty. One of my new go-to faves!

Nov 30, 2013

This is a very good cookie. I will make this one again. It makes a lot of cookies. Yummy and buttery!


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  • Calories
  • 314 kcal
  • 16%
  • Carbohydrates
  • 31.5 g
  • 10%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 19.2 g
  • 29%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 135 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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