Spritzgebäck
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| 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 biscuit or 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.
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