Spritzgebäck: Difference between revisions
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{{Short description|Type of biscuit}} |
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{{more citations needed|date=March 2013}} |
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{{Infobox prepared food |
{{Infobox prepared food |
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| name = Spritzgebäck |
| name = Spritzgebäck |
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| name_lang = de |
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| name_italics = true |
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| image = Spritzgeb%C3%A4ck.jpg |
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| image_size = 250px |
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| caption = |
| caption = |
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| alternate_name = |
| alternate_name = |
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| country = [[Germany]] |
| country = [[Germany]], [[France]] ([[Alsace]] and [[Moselle (department)|Moselle]]) |
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| region = |
| region = |
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| creator = |
| creator = |
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| course = |
| course = |
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| type = [[Biscuit]] |
| type = [[Biscuit]] / [[Cookie]] |
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| served = |
| served = |
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| main_ingredient = [[flour]], [[butter]], [[sugar]], [[Egg (food)|eggs]] |
| main_ingredient = [[flour]], [[butter]], [[sugar]], [[Egg (food)|eggs]] |
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| calories = |
| calories = |
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| other = |
| other = |
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| cookbook = Spritzgeback |
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[[File:Holiday Cookie Tray.jpg|thumb|Traditional holiday cookie plate with green tree-shaped spritz]] |
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'''''Spritzgebäck''''' is a type of German [[Christmas]] [[biscuit]] made of [[flour]], [[butter]], [[sugar]] and [[Egg (food)|eggs]]. When made correctly, the cookies are crisp, fragile, somewhat dry, and buttery. The German verb ''spritzen'' means ''to squirt'' in English. As the name implies, these cookies are made by extruding, or "squirting" the dough with a press fitted with patterned holes (a [[cookie press]]) or with a cake decorator to which a variety of nozzles may be fitted. In the United States, the name is often shortened to ''spritz''.<ref name="Wilson2011">{{cite book|author=Dede Wilson|title=Baker's Field Guide to Christmas Cookies|url=http://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> |
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'''''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. |
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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 |
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''Spritzgebäck'' is a common pastry in Germany and served often during [[Christmas]] season, when parents commonly spend afternoons baking with their children for one or two weeks. Traditionally, parents bake ''Spritzgebäck'' using their own special recipes, which they pass down to their children. |
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[[cookie press]] fitted with patterned holes (or extruded through a cake decorator or pastry bag to which a variety of nozzles may be fitted). |
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* [[List of German desserts]] |
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* {{portal-inline|Food}} |
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==References== |
==References== |
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{{reflist}} |
{{reflist}} |
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*[[b:Cookbook:Spritzgeback|Recipe for Spritzgebäck in Wikibooks Cookbook]] |
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{{DEFAULTSORT:Spritzgeback}} |
{{DEFAULTSORT:Spritzgeback}} |
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[[Category:Alsatian cuisine]] |
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[[Category:German cuisine]] |
[[Category:German cuisine]] |
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[[Category:German desserts]] |
[[Category:German desserts]] |
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[[Category:Christmas in Germany]] |
[[Category:Christmas in Germany]] |
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[[Category:Biscuits |
[[Category:Biscuits]] |
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[[Category:Christmas food]] |
[[Category:Christmas food]] |
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{{ |
{{Germany-dessert-stub}} |
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[[br:Spritz]] |
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[[de:Spritzgebäck]] |
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[[fr:Spritz (pâtisserie)]] |
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Latest revision as of 22:15, 8 October 2024
 | This article needs additional citations for verification. (March 2013) |
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| Type | Biscuit / Cookie |
|---|---|
| Place of origin | Germany, France (Alsace and Moselle) |
| Main ingredients | flour, butter, sugar, eggs |
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).
See also
[edit]
References
[edit]- ^ 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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