Spritz Cookies

A community recipe by Edda

Not tested or verified by Nigella.com

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Introduction

Piped cookies

Ingredients

Serves: 50

Metric Cups

150 grams butter (soft)
75 grams sugar (fine)
1 egg
1 lemon (grated zest of)
1 teaspoon ground cinnamon
200 grams self-raising flour
1 pinch of salt

5⅓ ounces butter (soft)
2⅔ ounces sugar (fine)
1 egg
1 lemon (grated zest of)
1 teaspoon ground cinnamon
7 ounces self-rising flour
1 pinch of salt

Method

Spritz Cookies is a community recipe submitted by Edda and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Stir butter and sugar together until soft and creamy (use a food processor if you want). Add the egg, the spices and finally the flour and zest. Knead into a smooth dough.

Fill the dough into a piping bag and pipe into any shape you want onto a greased baking tray, a silicone baking sheet or onto some greaseproof paper. I usually make little "o" shapes and use a nozzle that will make an interesting pattern on the cookie.

Bake until golden and done. This should take about 10-15 minutes in an oven preheated at 200 degrees Celsius.

Take off the tray/sheet and allow to cool.

If you want to be really fancy, melt some dark chocolate and dip in half of each cookie. For an even fancier effect, sprinkle the chocolate with any type sprinkles you like when the chocolate is still sticky.

Stir butter and sugar together until soft and creamy (use a food processor if you want). Add the egg, the spices and finally the flour and zest. Knead into a smooth dough.

Bake until golden and done. This should take about 10-15 minutes in an oven preheated at 200 degrees Celsius.

Take off the tray/sheet and allow to cool.