Spritzgeback Recipe
Ingredients
| Butter | 6 Ounce | |
| Sugar | 3/4 Cup (16 tbs) | |
| Egg yolks | 6 | |
| 2 tablespoons kirsch or white rum | ||
| Vanilla | 1 Teaspoon | |
| All purpose flour | 2 Cup (16 tbs) | |
| Salt | 1 Pinch | |
| Red candied cherries and citron | ||
| Melted semisweet chocolate | ||
| Chopped pistachios | ||
| Chocolate sprinkles | ||
Directions
Cream the butter and sugar until light and fluffy (5 minutes using an electric mixer set at medium speed).
Press the egg yolks through a wire strainer into the creamed mixture; add the kirsch and vanilla; mix well.
Gradually add the flour and salt, mixing well with a wooden spoon after each addition.
Chill the dough 15 minutes.
Holly Wreaths: Force the dough through a cookie press, using a decorator tip (rosette), onto an unfloured board in one long, continuous spiral strip.
Cut into 4 1/2-inch lengths.
Join the ends and form into wreaths.
Decorate the joint with a tiny bit of candied cherry and place a sliver of citron on each side.
Transfer the formed cookies carefully to a lightly greased cookie sheet, leaving a 1-inch space between them.
Bake at 350° for 10 to 12 minutes, or until the edges begin to turn a delicate brown.
Cool the cookies on the sheet.
German S's and Candles: Force the dough through the cookie press in the same manner as directed for the Holly Wreaths, but use a star-shaped decorator tip.
For German's, cut the strip into 3 1/2-inch lengths and form into a reverse S-shape (the German way).
For Candles, leave the ribbons of dough in straight lengths, cutting them 2 1/2 inches long.
Bake and cool as given for the Holly Wreaths.
When cool, dip the ends of the S's into slightly cooled melted chocolate (a bit of butter will give it gloss), then into chopped pistachios.
Dip only one end of the Candles into the chocolate, then into chocolate sprinkles.
Press the egg yolks through a wire strainer into the creamed mixture; add the kirsch and vanilla; mix well.
Gradually add the flour and salt, mixing well with a wooden spoon after each addition.
Chill the dough 15 minutes.
Holly Wreaths: Force the dough through a cookie press, using a decorator tip (rosette), onto an unfloured board in one long, continuous spiral strip.
Cut into 4 1/2-inch lengths.
Join the ends and form into wreaths.
Decorate the joint with a tiny bit of candied cherry and place a sliver of citron on each side.
Transfer the formed cookies carefully to a lightly greased cookie sheet, leaving a 1-inch space between them.
Bake at 350° for 10 to 12 minutes, or until the edges begin to turn a delicate brown.
Cool the cookies on the sheet.
German S's and Candles: Force the dough through the cookie press in the same manner as directed for the Holly Wreaths, but use a star-shaped decorator tip.
For German's, cut the strip into 3 1/2-inch lengths and form into a reverse S-shape (the German way).
For Candles, leave the ribbons of dough in straight lengths, cutting them 2 1/2 inches long.
Bake and cool as given for the Holly Wreaths.
When cool, dip the ends of the S's into slightly cooled melted chocolate (a bit of butter will give it gloss), then into chopped pistachios.
Dip only one end of the Candles into the chocolate, then into chocolate sprinkles.
Chef
