Spritzgebäck: Difference between revisions

Spritzgebäck
Type	Biscuit / Cookie
Place of origin	Germany, France (Alsace and Moselle)
Main ingredients	flour, butter, sugar, eggs
	Cookbook: Spritzgeback;

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Latest revision as of 22:15, 8 October 2024

Spritzgebäck (German: [ˈʃpʁɪt͡sɡəˌbɛk] ^ⓘ), also called a spritz cookie in the United States,^[1] is a type biscuit or cookie of German and Alsatian-Mosellan origin made of a rich shortcrust pastry. When made correctly, the cookies are crisp, fragile, somewhat dry, and buttery.

The German root verb spritzen (German: [ˌʃpʁɪt͡sn̩] ^ⓘ) is cognate with the English to spurt. As the name implies, these cookies are made by squeezing, or "spritzing", the dough through a cookie press fitted with patterned holes (or extruded through a cake decorator or pastry bag to which a variety of nozzles may be fitted).

References

^ Dede Wilson (11 October 2011). Baker's Field Guide to Christmas Cookies. Houghton Mifflin Harcourt. p. 146. ISBN 978-1-55832-628-6. Retrieved 19 April 2012.

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[Wilson2011-1] Dede Wilson (11 October 2011). Baker's Field Guide to Christmas Cookies. Houghton Mifflin Harcourt. p. 146. ISBN 978-1-55832-628-6. Retrieved 19 April 2012.

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 {{Infobox prepared food
 | name             = Spritzgebäck
+| name_lang        = de
+| name_italics     = true
 | image            = Spritzgeb%C3%A4ck.jpg
 | image_size       = 250px
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 [[File:Holiday Cookie Tray.jpg|thumb|Traditional holiday cookie plate with green tree-shaped spritz]]
-'''''Spritzgebäck''''' is a type of German and Alsatian-Mosellan Christmas [[biscuit]] or [[Christmas cookie]] made of a rich [[shortcrust pastry]]. When made correctly, the cookies are crisp, fragile, somewhat dry, and buttery. The German root verb ''{{lang|de|spritzen}}'' is cognate with the English ''to spurt''.  As the name implies, these cookies are made by extruding, or "spurting", the dough with a press fitted with patterned holes (a [[cookie press]]) or with a cake decorator, or pastry bag, to which a variety of nozzles may be fitted. In the United States, the name ''{{lang|de|Spritzgebäck}}'' is often shortened to ''spritz'' becoming known as the ''spritz cookie''.<ref name="Wilson2011">{{cite book|author=Dede Wilson|title=Baker's Field Guide to Christmas Cookies|url=https://books.google.com/books?id=fUi6eYOKHEUC&pg=PA146|accessdate=19 April 2012|date=11 October 2011|publisher=Houghton Mifflin Harcourt|isbn=978-1-55832-628-6|page=146}}</ref>
+'''''Spritzgebäck''''' ({{IPA|de|ˈʃpʁɪt͡sɡəˌbɛk|lang|De-Spritzgebäck.ogg}}), also called a '''spritz cookie''' in the United States,<ref name="Wilson2011">{{cite book|author=Dede Wilson|title=Baker's Field Guide to Christmas Cookies|url=https://books.google.com/books?id=fUi6eYOKHEUC&pg=PA146|accessdate=19 April 2012|date=11 October 2011|publisher=Houghton Mifflin Harcourt|isbn=978-1-55832-628-6|page=146}}</ref> is a type [[biscuit]] or [[cookie]] of German and Alsatian-Mosellan origin made of a rich [[shortcrust pastry]]. When made correctly, the cookies are crisp, fragile, somewhat dry, and buttery.
+The German root verb ''{{lang|de|spritzen}}'' ({{IPA|de|ˌʃpʁɪt͡sn̩|lang|De-Spritzen.ogg}}) is cognate with the English ''to spurt''.  As the name implies, these cookies are made by squeezing, or "spritzing", the dough through a
+[[cookie press]] fitted with patterned holes (or extruded through a cake decorator or pastry bag to which a variety of nozzles may be fitted).
 ==See also==