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Spritz Cookies
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Making tons of Christmas cookies (julekaker/småkaker) is a Norwegian tradition.
Year after year, the Norwegian homemaker usually begin early to prepare all the traditional Christmas food. My mom was no exception, she began baking Christmas cookies (julekaker) in October so she would have all 13 kinds of cookies made by Christmas.
And we, kids, showed her our appreciation by somehow finding the cookie tins and making the cookies disappear.
Sprut cookies were always on her list of (norske julekaker or småkaker as we Norwegians call them. Below you'll find her recipe.
Sprut Recipe
Ingredients:
2 1/2 cups flour
1/2 teaspoon salt
3/4 cup butter
3/4 cup sugar
1 unbeaten egg plus 1 yolk
3/4 teaspoon vanilla flavoring
Preparation:
Cream butter and sugar. Add egg and yolk, flavoring and flour and form a dough.
If you use a cookie press, follow the directions on how to assemble and use it for the best results.
Fill the cookie press with dough - hold press upright then force out a small amount of dough onto baking sheets. Release the handle and lift press.
For Christmas, I divide the dough into 3 parts. One part I tint with red and make rosettes. The second part I tint green for making Christmas wreaths and the third part I keep plain for contrast. Of course, these cookies are a wonderful treat any time of the year.
Use cold baking sheets. Warm baking sheets will melt the butter in the dough, causing them to pull away from the sheet when the press is lifted and they will lose their shape.
Bake in a preheated oven at 400° F. for 6 to 8 minutes. The spritz cookies, (Norsk Sprut småkaker) will freeze well or they can be kept in an airtight, lined container after they are cooled. Enjoy!
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Norwegian Recipes after Spritz.
