Jump to content

Spritzgebäck: Difference between revisions

From Wikipedia, the free encyclopedia
Content deleted Content added
Copyedit
Tags: Mobile edit Mobile web edit
Clarity
Tags: Mobile edit Mobile web edit
Line 25: Line 25:
'''''Spritzgebäck''''' ({{IPA-de|ˈʃpʁɪt͡sɡəˌbɛk|lang|De-Spritzgebäck.ogg}}), ''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.
'''''Spritzgebäck''''' ({{IPA-de|ˈʃpʁɪt͡sɡəˌbɛk|lang|De-Spritzgebäck.ogg}}), ''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 extruding, or "spurting", the dough through a
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 extruding, 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).
[[cookie press]] fitted with patterned holes (or extruded through a cake decorator or pastry bag to which a variety of nozzles may be fitted).



Revision as of 22:06, 10 January 2024

Spritzgebäck
TypeBiscuit / Cookie
Place of originGermany, France (Alsace and Moselle) (= former Germany)
Main ingredientsflour, butter, sugar, eggs
Traditional holiday cookie plate with green tree-shaped spritz

Spritzgebäck (German: [ˈʃpʁɪt͡sɡəˌbɛk] ), 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 extruding, 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

  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.