Spritzgebäck: Difference between revisions
Content deleted Content added
SimLibrarian (talk | contribs) m periods only for complete-sentence image captions (MOS:CAPFRAG), rm same-section duplicate links |
Translated salient details from German wikipedia. Moved Cookbook link to Infobox. |
||
| Line 1: | Line 1: | ||
{{Short description|Type of biscuit}} |
{{Short description|Type of biscuit}} |
||
{{more citations needed|date=March 2013}} |
{{more citations needed|date=March 2013}} |
||
{{Expand German|Spritzgebäck|date=November 2020}} |
|||
{{Infobox prepared food |
{{Infobox prepared food |
||
| name = Spritzgebäck |
| name = Spritzgebäck |
||
| Line 18: | Line 17: | ||
| calories = |
| calories = |
||
| other = |
| other = |
||
| cookbook = Spritzgeback |
|||
}} |
}} |
||
[[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]] |
||
'''''Spritzgebäck''''' is a type of German and Alsatian-Mosellan Christmas [[biscuit]] or [[Christmas cookie]] made of |
'''''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'' 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. |
|||
==See also== |
==See also== |
||
| Line 32: | Line 30: | ||
{{reflist}} |
{{reflist}} |
||
==External links== |
|||
*[[b:Cookbook:Spritzgeback|Recipe for Spritzgebäck in Wikibooks Cookbook]] |
|||
{{DEFAULTSORT:Spritzgeback}} |
{{DEFAULTSORT:Spritzgeback}} |
||
Revision as of 08:49, 9 January 2023
 | This article needs additional citations for verification. (March 2013) |
 | |
| Type | Biscuit / Cookie |
|---|---|
| Place of origin | Germany, France (Alsace and Moselle) |
| Main ingredients | flour, butter, sugar, eggs |
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 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 Spritzgebäck is often shortened to spritz becoming known as the spritz cookie.[1]
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.
 | This German dessert–related article is a stub. You can help Wikipedia by expanding it. |