Photo of: Swedish Ground Almond Spritz Cookies

Swedish Ground Almond Spritz Cookies

Submitted by: AKBELL 
This is an authentic Swedish Almond Spritz recipe handed down through the family from Swedish Ancestors. It's the only recipe I've ever know that includes real almonds and not just almond flavoring. It's a delectable cookie! 

Photo of: Chocolate-Filled Spritz

Chocolate-Filled Spritz

Submitted by: Theresa Ryan 
I found this delicious cookie recipe years ago. Over time, I decided to liven them up with a creamy chocolate filling. 

Photo of: Spritz Cookies

Spritz Cookies

Submitted by: Sharon Claussen 
It was a tradition to make these cookies with my grandmother every Christmas. Now our two daughters help me make them for the holidays. 

Photo of: Buttery Yeast Spritz

Buttery Yeast Spritz

Submitted by: Janet Stucky 
Yeast may be an unusual ingredient for cookies, but the buttery flavor is fabulous. These were my mother's favorite cookies...now I make them for my children and grandchildren. 

Photo of: Buttery Spritz Cookies

Buttery Spritz Cookies

Submitted by: Beverly Launius 
These tender little cookies are very eye-catching on my Christmas cookie tray. The dough is easy to work with, so it's fun to make these into a variety of festive shapes. --Beverly Launius, Sandwich, Illinois 

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A cousin of mine from Sweden shared this recipe while working as a cook in the U.S. I like these cookies because they adapt well to whatever nuts I have on hand. 

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Submitted by: Jeannie Mayfield 
While living in Wisconsin years ago, I participated in an annual cookie exchange with my co-workers, and the other women raved about these. The unique recipe now holds a treasured place in our family cookbook. 

Photo of: Sour Cream Spritz

Sour Cream Spritz

Submitted by: Diana Stephens 
Cookie press cookies made with butter and sour cream and spiced with cinnamon. 

Photo of: Gelatin Spritz Cookies

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Submitted by: Kathy 
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Photo of: Spritz cookies V

Spritz cookies V

Submitted by: Pam Mattioda 
Spritz cookies that are light and won't last long. The dough handles better when slightly chilled.  
 
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