Spritzgebäck: Difference between revisions
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{{Short description|Type of biscuit}} |
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{{unsourced}} |
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{{more citations needed|date=March 2013}} |
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{{Infobox prepared food |
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| 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 = |
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| alternate_name = |
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| country = [[Germany]], [[France]] ([[Alsace]] and [[Moselle (department)|Moselle]]) |
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| region = |
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| creator = |
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| course = |
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| type = [[Biscuit]] / [[Cookie]] |
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| served = |
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| main_ingredient = [[flour]], [[butter]], [[sugar]], [[Egg (food)|eggs]] |
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| variations = |
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| calories = |
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| other = |
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| cookbook = Spritzgeback |
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}} |
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[[File:Holiday Cookie Tray.jpg|thumb|Traditional holiday cookie plate with green tree-shaped spritz]] |
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A '''spritzgebäck''' is a type of [[Germany|German]] [[cookie]]. They are relatively easy to make and require only common ingredients, including [[egg (food)|eggs]], [[butter]], [[sugar]], and [[flour]]. When made correctly, they are crisp, fragile, somewhat dry, and buttery. |
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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|Christmas time]]. |
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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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During this time, it is not unusual for mothers to spend the afternoons baking with their children for one or two weeks. |
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Traditionally, mothers bake Spritzgebäck after their own special recipes, which they pass down to their children. |
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==See also== |
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* [[List of German desserts]] |
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* {{portal-inline|Food}} |
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==References== |
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{{reflist}} |
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{{DEFAULTSORT:Spritzgeback}} |
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[[Category:Alsatian cuisine]] |
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[[Category:German cuisine]] |
[[Category:German cuisine]] |
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[[Category: |
[[Category:German desserts]] |
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[[Category:Christmas in Germany]] |
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[[Category:Biscuits]] |
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[[Category:Christmas food]] |
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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
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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