I havent made spritz cookies since I was a kid. We always put almond extract in them. So goooood. 🤤 I wish I knew the cold pan trick back then. We always had issues getting them to stick!
Hats off to you Stephanie! You are just amazing! Every year I travel to Europe for Christmas & New Year. This year I will be traveling to ( Madrid & Portugal). I will be baking a fruit cake before I leave for my vacation. I have to confess you have spoiled us with your numerous recipes 😊 My all time favorites are Fruit cake, Pound cake & short bread cookies! Thank you so much for teaching your viewers 🙏🏿 Love you so so much!!!
My best friend was from Sweden, and her mother and grandmother made Spritz cookies. They never used a cheap butter, but always the best butter. That always made the most delicious cookies
I haven't made Spritz Cookies since I was a little girl. My press was very thin aluminum that I had to freeze 1st and the top I had to twist so the dough would come out yours looks to much easier to use. My sister after all of this time still has it. I could smell your cookies and thanks so much for bringing back fond memories.
I bought a metal cookie press at a yard sale for $3. I love it. Thanks for the tip on making the baking tray cold. I’ll use it with your recipe next time I make butter cookies.
This would be my first time baking spritz cookies! I’ve baked butter cookies many times! Think I’ll try spritz cookies! Thank you for sharing, Stephanie!🎉❤
that cold cooking sheet method is genius, I always make mine on parchment paper and its not always easy to press on, really like your method, thank you!!!
Besides the great cookies, my favorite part of this video is your sweet pup! He or she appears to approve Mom's baking! Thanks for sharing, always enjoy your videos, Stephanie. Merry Christmas and a Happy and Healthy New Year to you and your family
Don’t know what a difference this made but my cookies are coming out formed well. Never read the small print on the dyes that says “this side out” Gotta cheapie WM cookie gun but it’s doing the job. Love these cookies !!
I will say that if you roll it in a small ball and then put it on the sheet pan and press it with a fork twice sideways, you can do without the cookie press. Sort of like a basket weave. But they are so impressive when you press out a design. My mom made these when we were growing up and I am 60 years old now. I have my little booklet that came with the press in front of me right now. We always cooked these with that recipe and it calls for shortening. Not even butter flavored shortening. You have inspired me. I’m going to make two pans. One with shortening and one with real butter. I love short breads and I’m sure the butter taste awesome but the memories were made with the shortening.
Just learnt the name of this cookie, which I've been eating store bought ones since my childhood. Love the buttery taste, so will attempt to make them once I buy a cookie press. Thanks for sharing the recipe, Stephanie.
Hi Beautiful Stephanie 💜 what a pretty cookie! You are an Excellent cook, You are like a friend in the kitchen 🧡🎅 I learn so much from you. Thank you for all the wonderful Recipes!! Happy Holidays 😊🌻 God Bless you always ! I love you 🧡
Hey Stephanie. My favorite cookies to make around the holidays. I have a cookie super shooter from the 1970’s that I bought new. It still works. I always made these with the grandkids and they would help me shoot the cookie dough and loved to pick out their favorite design. Then they got to decorate them. I now have celiac disease and haven’t tried them with my flour. I guess I’ll have to get brave and try some this year. My favorite also. Maybe I’ll just make some for my neighbors with regular flour.
I make a shortbread press cookie and find they freeze extremely well when frozen pressed but before baking. This method also makes it much easier for me to make up fresh baked cookie boxes as gifts at Christmas. Easy to pull some of each variety of Christmas cookie from freezer, just bake and give. Able to have variety of fresh baked in short period of time.
Woooooo hoooooo hmmmm Stephinie you killing me softly many thanks may Lord lift you up with everything you do it's gonna be best Christmas thank you sooooooooo muchhhhhh God bless nd you family
Hi Stephanie , Just to let you know I love your videos , you say the different weights and temp's so as I'm from the UK that helps , and I get to try American recipes .Thank You and Happy Holiday's
Looks wonderful! Great tips, too.. Question… I use King Arthur All-Purpose flour, which is 120g per cup, or 240g rather than 260g. So do I opt for the grams In this recipe or the 2 cups?
Made these last night using the same cookie press! Absolutely delicious!! Reminiscent of my grandmother's spritz cookies. My brothers will be delighted. She used to pipe them in an 'S' shape, which gave them plenty of room to crisp up, but still have that buttery, melt-in-your-mouth quality. My only complaint is that you can't eat just one! Smiles.... they are disappearing way too fast. Used the grams as you indicated in your response, above. Could not be more perfect! Thank you again.
Hello.. How are you? I love your recipes a lot. Even i have try many of it.. I have a issues with cookies.. After taking out from the oven my cookies are very soft.. Once they are cold they becoming bit dark.. Can you please suggest me! Thank you! 🤗
Receita bacana muito Top assim quando eu a vi o vídeo vídeo parabéns no próximo vídeo que posta põe na descrição pra ficar mais fácil todos os ingredientes dessa receita agradeço ?
Thank you Stephanie for sharing another great recipe with great tips. I will definitely try this recipe. Can we make this cookies in chocolate flavour? Thank you
What could you do if the batter gets hardened in the middle of making and having a hard time pressing through the cookie press? Thank you for the wonderful holiday recipe.
Thank you for the video,was realy helpfull..but I have a question I need your help..why do some cookies uses confectioners sugar while others like this one uses granulated white sugar?? What realy needs to be used a granulated white sugar or icing sugar?I hope you will get back to me.thank you
Hi Stephanie your videos are informative and entertaining. Anyways, are these largely the same thing as those Danish cookies that have the Danish Royal Seal of Approval?
Hi- I grew up in a Danish household with all things Danish 🇩🇰 😊The cookies you are referring to are called Vanillekranse. The recipe Stephanie used is similar, however, there is also vanilla bean and finely ground almonds and almond extract in addition. My family gets together every year and we make dozens and dozens of them 😄
@@susannebruneau9716 Well Royal Dansk and Kjeldsens are the brands. I recognise the wreath shape, pretzel shape, plain rounds, raisin rounds and the slab kinds that have the coarse sugar coating. Because these are common for family centred events here in Hong Kong.
i need to make 4 dozen, but they want different colors and shapes. so can i divide the batter and then color it or would that make them dough over worked
Hi Stephanie I use cookie gun to make the cookie but don’t know why the cookie won’t came out .the dough very stickly I put the dough in the fridge still can not came out.I try to make two time.very sad .
Nothing better, just a plain old cookie, just the way I like them, and apparently you also, straight out of the freezer, surprised they even made it to the freezer.
Good flavour but my cookies stuck to the cookie sheet and broke apart, so disappointing, then I read other recipes where you should not butter your cookie sheets!
That’s strange as I’ve always found the opposite is true. If I don’t butter and also chill the baking sheets, the cookies stick. You didn’t say, but I’m assuming that you buttered and also chilled your baking sheets.
