Swedish Rose Spritz Recipes

GREAT-GRANDMAS SWEDISH SPRITZ RECIPE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Beat butter with an electric mixer in a large bowl until light and fluffy. Slowly add sugar while beating until the mixture should be noticeably lighter in color. Add the egg yolks one at a time, allowing the first to blend into the butter mixture before adding the other. Beat egg white and almond extract into the mixture. Pour the flour in small amounts into the mixture while beating; continue beating until fully incorporated.
• Using a cookie press, press dough onto prepared baking sheet.
• Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

SWEDISH GROUND ALMOND SPRITZ COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread the almonds out on a baking sheet. Bake in the preheated oven for 10 to 15 minutes, until lightly browned or until they give off an aroma. Remove from the oven, and allow to cool completely. Grind to a consistency resembling rough sand in a food processor or blender. Be sure almonds are cool, or you will make almond butter.
• In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the almond extract and milk. Sift in the flour, baking powder and salt, and mix in along with the ground toasted almonds to form a soft dough. Refrigerate the dough for 15 to 20 minutes. This will help the cookies keep their shape after pressing.
• Lightly grease cookie sheets, and fill cookie press with dough. Press out cookies at least 1 inch apart depending on the size. You can experiment with different cookie designs. I've found most true Swedes tend to use the star shape, however, you're free to use whatever shape suits your fancy.
• Bake for 8 to 10 minutes in the preheated oven, until cookies are lightly browned. Cool on the cookie sheets for a minute before transferring to a wire rack to cool completely.

GRANDMA'S SPRITZ

Steps:

• 1. Cream butter. Gradually add sugar and mix well.
• 2. Beat in the egg yolks and the almond extract.
• 3. Gradually add the sifted flour.
• 4. Place in a cookie press.
• 5. Arrange similar size shapes on cookie sheet.
• 6. Bake at 350 degrees for 8 to 10 minutes, depending on your oven. (I have heavy cookie sheets, and in my oven, I bake for 12 minutes.)
• 7. DO NOT OVER COOK. Bake until lightly golden on the edges.
• 8. **** In Swedish tradition, form S's and O's with the star shape in your cookie press.

SWEDISH SPRITZ

Steps:

• Thoroughly Cream the Butter and Sugar.
• Add the Egg the Vanilla and Almond Extract.
• Beat Well.
• Sift the flour and baking powder together.
• Add to the creamed mixture, mix until smooth.
• Do not chill.
• DO NOT DOUBLE.
• Force Cookies through a cookie press onto an ungreased cookie sheet.
• Decorate the cookies with redhots, sprinkles or whatever you like.
• Bake in a 400 oven for 8-10 minutes.
• Cool on newspaper.
• These freeze well but shouldnt be left out for more than a week or so.

SWEDISH SPRITZ (SPRITSKRANSAR)

Steps:

• Cream butter and sugar very well.
• Add egg yolk and extract.
• Stir in almonds and flour a little at a time until dough is smooth and not too firm.
• Shape with a cookie press into rings or "S" shapes on buttered cookie sheets.
• Bake at 375 for 8-10 minutes till golden yellow in color.
• Let cookies cool on sheet.