Spritz Cookies
Break out your cookie press! These tasty cookies are sure to be a hit at your next event
Equipment
- cookie press and saw tooth disc
Ingredients
- 14 tbsp butter
- 3/4 cup sugar
- 1 large egg
- 1 lemon, zested
- 1/8 tsp salt
- 2 cups flour
- 1 small jar of quality apricot preserves
- 1/4 cup apricot flavored brandy
Instructions
- Preheat oven to 350 degrees, Grease cookie sheets and set aside.
- Make the apricot glaze by warming the preserves and straining through a sieve with enough brandy to be spreadable. Set aside
- In a mixing bowl, cream together butter and sugar, Add egg and lemon zest and mix until blended. Add flour with salt one half cup at a time. Mix just until combined. Let dough rest for 10 minutes–do not refrigerate
- Using a cookie press fitted with a saw tooth disc, press out long, equal size strips of dough onto greased cookies sheets. Ensure that you have an even number of strips.
- Bake strips for 10-12 minutes, being careful not to brown. Remove from oven and let cool slightly
- Turn one strip over and smooth glaze onto smooth side. Top with an equal sized strip, smooth sides together. Repeat with remaining strips. Return filled strips to oven for 3 minutes to allow filling to set. Remove from oven to cool.
- Cut strips on a slant to create small cookie bars.
Notes
- Christmas Tea 2025 –Raspberry Filling
- Omit apricot preserves and apricot brandy
- Add one small jar of seedless raspberry jam
- Add 1/8 to 1/4 cup Framboise
- Warm the jam and liqueur to slight simmer and cook for about 10 minutes to thicken. No need to strain. Cool until warm before spreading onto coolie
- Omit apricot preserves and apricot brandy