Spritz cookies or Spritzgebäck is a typical german christmas cookie; crisp and buttery, with the scent of vanilla. The preparation is easy and the taste is very delicious.
Preparation for about 60 cookies
For the dough:
- 375 g flour
- 250 butter, very soft and room temperature
- 150 confectioners sugar
- 120 ml milk, room temperature
- 1 tablespoon vanilla extract
- 1/2 vanilla pod
Line a cookie sheet with parchment paper.
Sift the flour.
With a spatula beat the butter and the confectioners sugar in a large mixing bowl until smooth.
Add the milk and the vanilla extract and whisk together.
With a sharp knife slit open the vanilla pod and scrape out the pith.
Fold in the flour and the vanilla pith with a spatula to the batter gently.
Preheat the oven to 180° C
Transfer the dough to piping bag with a star-shaped opening and press out onto the cookie sheet.
Let the piped cookies stand at room temperature for 30 minutes to let the crust forms.
Bake for 15 – 20 minutes, until golden.
Remove the cookie sheet from the oven and transfer the cookies from the parchment paper to cooling racks.
Store in an airtight container at room temperature for up to a week.