Spritzgebäck: Difference between revisions
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| country = [[Germany]], [[France]] ([[Alsace]] and [[Moselle (department)|Moselle]] |
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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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