Viennese cookies or Spritz

Surely you have wondered what the perfect recipe will be to get those butter cookies from the so popular blue tin box. Yes, I'm talking about those very popular tea cakes : today we bring you the traditional recipe to make Spritz cookies at home, a classic of European baking, those delicious butter cookies . In this post, we discover a classic recipe that will allow you to recreate these delicacies in your own kitchen. They are very easy cookies to make!

Spritz cookies are characterized by their crumbly texture and delicious butter and almond flavor . These cookies are perfect with a cup of tea or coffee and are great to share with friends and family during holidays and special occasions.

These shortbread cookies are commonly associated with the Viennese culinary tradition. These butter and almond cookies originated in Austria and have become a classic of Viennese pastries. They are often called "Spritzgebäck" in German, which means "pressed cookies" or "hand-pressed cookies," in reference to the way they are made by pressing dough through a cookie press.

It is important to note that these cookies are known and enjoyed in several European cultures, so there may be slightly different variants and names depending on the region. In Denmark and other parts of Scandinavia, similar cookies known as "kransekage" are also made, which share some similarities with Spritz cookies.

In short, although these cookies have their roots in Viennese tradition, they are appreciated in many parts of Europe and beyond, with regional names and variants.

In the world of baking, there are recipes that transcend time and become true kitchen gems. Danish Spritz cookies are a clear example of this. With their unmistakable shape and texture that melts in your mouth, these cookies are a true treasure of traditional baking. Go for it!

The only thing you will need to make them is a press like the Le Tube gun , which apart from dosing the dough perfectly will help you make the most beautiful and varied shapes.

Ingredients

• 190 g softened butter (not liquid)
• 75 g icing sugar
• 2 pinches of fleur de sel
• 1/2 vanilla bean or 1/2 teaspoon vanilla extract
• the white of 1 egg
• 225 g pastry flour

Preparation

Traditional base recipe to make Danish cookies:

1. In a bowl, mix all the ingredients. Do not mix excessively, just until completely integrated.
2. Transfer the dough obtained to the charge of De Buyer's Le Tube gun , or to a pastry bag. If using the gun, place it in position 2, and with the nozzle you want (or without nozzle, if you want to make them smooth round). You can give them different shapes or make several of one shape and change them.
3. Press the gun to release the dough onto a De Buyer perforated tray (ideally using a non-stick or stainless steel one with the perforated silicone mat). Leave space between them, because in the oven they lower and widen.
4. If you want your cookies (or some of them) to have the sugar crystals on top, spread it by sprinkling it on top now. Use coarse crystal sugar. If you want to apply chopped or flaked almonds, you can also apply them now, before baking.
5. Bake at 220°C for about 15 minutes (or until golden brown). Take them out when you see the ends starting to brown and don't touch them - they will be soft, they will just harden outside the oven.

Decorate the cookies

• If you want to dip them in chocolate (either completely, some ends or halves of cookies), do it when they have cooled.
• If you want to apply jam in the center of some, decorate with shavings, apply a whole almond or hazelnut in the center, or similar, I recommend doing it right out of the oven: since the cookies are still tender, you can lightly press the ingredients with those to decorate, to mold them better and make them "better adhere" to the cookie.

Notes and tips

1. The Temperature of the Butter : Make sure the butter is at room temperature before you begin. Softened butter will mix more easily with other ingredients and will help achieve the right cookie texture.

2. Use a Cookie Press : To give the characteristic shape to the Spritz cookies, it is highly recommended to use a cookie press (in our case we have recommended the gun, that's what we're talking about). The pressure exerted by the gun added to the shape of the nozzle you choose will ensure that the cookies maintain their shape and obtain the appropriate texture.

3. Don't Over-Knead the Dough : Mix the dough just enough to combine the ingredients. Avoid over-kneading, as this could make the cookies tough instead of brittle.

4. Precise Baking : Pay attention to baking time. Spritz cookies should have a light golden color on the edges. Don't overbake them, as they may become crunchy or too dry instead of buttery.

5. Proper Cooling : Let the cookies cool completely on a rack before storing them in an airtight container. This will help them maintain their optimal texture and flavor.

6. Experiment with Flavors : Although the classic Spritz cookie recipe is delicious, feel free to experiment with flavors by adding extracts like vanilla, almond, or lemon to give them a personal touch. And dip them in chocolate! That undoubtedly always gains great followers.

7. Decorate as You Like : You can decorate your cookies with chocolate chips, nuts, jam, or sprinkled icing sugar. Let your creativity fly and give your cookies a unique touch.

8. Dough Consistency : If the dough seems too soft and the cookies spread too much in the oven, you can refrigerate them for a while before shaping them with the gun.

9. Storage: Once they have cooled, it is important to keep them isolated, closed hermetically. In our Stands and Preservers section you will find the most beautiful and practical cookie boxes and containers to store them, or to turn cookies into a beautiful gift.