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What’s the secret to baking Foolproof Spritz Cookies?
Sarah Nasello’s tweaks with two egg yolks, milk, and chilled baking sheets ensure rich, buttery spritz cookies hold their shapes and bake evenly every holiday season.
- About 7 dozen per batch signals the scale of Nasello's recipe, which uses two egg yolks and presses warm dough onto chilled sheets to preserve shapes.
- Faced with partial shapes and spreading, Nasello experimented until it worked, modifying her mother's spritz recipe about 10 years ago after repeated issues with shapes, sticking, and oven spreading.
- She adds 2 teaspoons of milk to keep the dough smooth, packs the cookie press about three-quarters full, and chills pressed cookies about 20 minutes before baking 9 to 11 minutes.
- The adjustments yield nearly perfect cookies and simplify holiday baking, as Nasello says dough made ahead must be warmed to room temperature before pressing and decorated with glaze, chocolate, and sprinkles.
- Published in Nasello's weekly Home with the Lost Italian column, the recipe reflects her Sarello's in Moorhead bakery experience, notes spritz's northern European popularity, and names Josh Wiczek a giveaway winner.
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17 Articles
Duluth News Tribune+16 Reposted by 16 other sources
What’s the secret to baking Foolproof Spritz Cookies?
FARGO — My mother always baked a variety of Nordic treats for us at Christmastime, and she was truly masterful in her efforts. I remember beautiful platters of lacy krumkake, golden rosettes, spicy pepperkaker cookies, and perfect sandbakkels, all surrounded by charming spritz cookies in various shapes and colors. I make all these cookies now, except for sandbakkels. I can still hear my mother’s anguished cry from decades ago when she dropped a …
·Cherokee County, United States
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Total News Sources17
Leaning Left0Leaning Right10Center4Last UpdatedBias Distribution71% Right
Bias Distribution
- 71% of the sources lean Right
71% Right
C 29%
R 71%
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