Spritz cookies are one of those things that I’d never consider making on a whim. I’ve got a cookie press, but I can’t remember the last time I used it. I don’t even make them for the holidays, because they’re often dry, stale and forgettable. I groaned to myself when I was asked to make six dozen “flower or star shaped spritz cookies with pink sprinkles” for a local charity tea (chari-tea?). Shortbread is so much better in my opinion. Not as pretty, but I want people to like what they’re eating.
I searched through all of my cookbooks and online for a reliable spritz cookie recipe and settled on this one from America’s Test Kitchen. It says it yields six dozen cookies, although I got a bit less than that so I made two batches. The cookie press is not the most reliable piece of equipment and I struggled a bit with it, but the beauty of spritz cookies is that you get unlimited do-overs for ones that turn out weird. The cookies turned out tender and buttery and quite nice.
- Holiday Spritz Cookies (The Complete America’s Test Kitchen TV Show Cookbook), p. 470
