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German Christmas recipesSpritzgebäck

These German Christmas cookies are made by pressing dough through a piping back to create interesting forms and decorative details. They are delicate, crispy, and have a buttery taste and can be garnished with fruit, dipped in chocolate, or otherwise decorated.


1 cup (2 sticks) butter
1 1/4 cups powdered sugar
5 egg yolks or 3 whole eggs
1/4 Tbsp. vanilla extract or grated rind from 1/2 lemon
1 1/2 cups ground almonds or hazelnuts
3 cups flour


Cream butter and gradually add sugar. Beat in eggs or yolks one at a time. Add the vanilla or lemon rind. Beat well, while gradually adding the nuts and flour. Knead the dough briefly.

To form the cookies, use a piping bag or cookie press with a tube fitting of the desired shape. Press the dough through the bag or press onto a baking sheet 1 inch apart in the form of dics, rings, sticks, or S-shapes.

Bake at 375°F for 10 minutes or until light brown. Cool on a wire rack.

Variation: Add 3 oz. grated dark chocolate or 2-3 Tbsp. unsweetened cocoa powder to the dough to produce a chocolate cookie.

Based on a recipe from German Traditional Cooking by Tony Schmaeling (out of print).

Cookies and cooking utensils

Cookies, cookie presses and piping bag tips
Spritz cookies
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KitchenAid Cookie Press,
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VillaWare V5375 Power
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Atlas Deluxe Cookie Press
20 aluminum discs for large
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Wilton 28-piece deluxe
piping bag tip set. Metal
tips in plastic case. Bags
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Buy or browse more German Christmas cookies

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