Cream Cheese Spritz Cookies (Spritzgeback)

Copper Cookie Press

Copper Cookie Press

I remember so vividly making spritz cookies (spritzgebäck.) at Christmas every year.  I loved making the tree shaped ones, as well as the stars.  We always made trees, stars, wreaths, and camels.  And always used food coloring — red, green, yellow, and sprinkled them with sugar or decoration. What I especially remember was eating the trees — one little tree ‘section’ at a time, until all that was left was the very tip, where there was a shiny candy “ornament”.

I always enjoyed making spritz cookies, because of the many different shapes that were possible – mostly because I really dislike making rolled out cookies — they take way too long and you are never finished when they come out of the oven — you have to decorate every single one.  Spritz cookies, on the other hand, are yummy tasty, shaped nicely, and handled minimally.  A bonus for Christmas time, imo.

There are quite a lot of cookie presses on the market — everything from electric and battery operated, to hand crank, press, gun, and screw extruders.  I’m most familiar with the type shown here to the left.   The bottom twists off so you can change the shapes easily, and spritzshapesfill quickly.  It’s easy to clean, doesn’t have a ton of moving parts, and if the one I have is indication of the length of time these last, mine is just about 50 years old (my Gram gave it to me about 12 years ago).  Take a look in your mother/aunt/grandmothers cabinets, and you may find one similar to this.  I’ve collected about 40 different shaped disks over the years, so you may find a fun assortment.

Using a old press such as this is simple, but needs a good bit of wrist movement.  Choose the shape you’d like to make, and then fill the cookie press 2/3’rds full, packing the dough.  Insert the screw and tighten.  Place the press on the cookie sheet, and twist one full twist around, and then slightly backwards.  Lift, and then repeat until you’ve filled the cookie sheet.  If the dough is too soft (warm), it will stick.  Put it in the refrigerator for a few minutes (20 or so), and then start again, (careful –  if the dough is too cold, it won’t extrude.)  Press the cookies onto a cool cookie sheet, not one just out of the oven.

Cream Cheese Spritz Cookies (Spritzgeback)

1 cup butter, softened
1 package (3 ounces) cream cheese, softened
1 cup sugar
1 egg (yolk only)
1 teaspoon vanilla
1 teaspoon lemon zest
2 1/2 cups flour
1/2 teaspoon salt

Oven should be set to 350F

Mix butter and cream cheese together well.  Add sugar, and mix until fluffy.  Add egg yolks, vanilla and lemon peel.  Mix well and then gradually add in the flour and salt.

Using a cookie press, press the cookies onto a parchment lined cookie sheet and bake for 12-14 minutes, or until lightly browned.  If you don’t use parchment, just use an ungreased cookie sheet.

Allow to cool about 5 minutes before removing from the cookie sheet, and then remove and cool completely.  These will keep fine in a tightly sealed container or bag, and freeze wonderfully.

About Michelle

I write two blogs - This Food Thing, (www.thisfoodthing.com) and This Life I Lead (www.thislifeilead.com). You can find me on Google+ : https://plus.google.com/u/0/107541341956938355529/posts
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7 Responses to Cream Cheese Spritz Cookies (Spritzgeback)

  1. Sara says:

    I love spritz cookies! My mother had her mother’s press for a while but it broke and she switched to an electric one. I may need to buy myself a press.

  2. Well, hi! Just wandered by to your corner of the world. The blog is very nice. I like it a lot. I have a similar cookie press; it’s fun to get it out for the holidays:)

  3. sandy says:

    Help, I am trying to make cream cheese spritz cookies with my Wilton cookie press. The dough is chilled but it will not come out of the press and stick to the cookie sheet. It is just like buttery cream cheese when they come out. I don’t know if I should add some flour to the dough or what to do.
    Thanks for any ideas.

  4. Lawdy says:

    Hi Sandy,

    If it is too chilled, it will not come out of the press, and won’t stick to the cookie sheet at all. It’ll just kind of hang there.

    If it is too sticky, it may need more flour.

    I’ve not used a Wilton cookie press (I’m unsure which model you have), so I can not direct you there. If it is like the one pictured above, one trick is to twist out the dough, then twist backwards a bit, forcing the dough shape to drop to the cookie sheet.

    Hope that helps!

  5. Pauline says:

    I have the same cookie press:) My Aunt gave it to me and shes had it FOREVER!! I’m gonna try this recipe, thanks