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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| image = Spritzgeb%C3%A4ck.jpg |
| image = Spritzgeb%C3%A4ck.jpg |
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| image_size = 250px |
| image_size = 250px |
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| calories = |
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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 |
[[File:Holiday Cookie Tray.jpg|thumb|Traditional holiday cookie plate with green tree-shaped spritz]] |
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'''''Spritzgebäck''''' |
'''''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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==See also== |
==See also== |
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{{reflist}} |
{{reflist}} |
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==External links== |
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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: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}} |
Latest revision as of 22:15, 8 October 2024
This article needs additional citations for verification. (March 2013) |
Type | Biscuit / Cookie |
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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.