As we swing
into the Christmas season, I have got blog ideas lined up for the entire month.
Thursdays are going to be Christmas cookie day. What’s your favorite Christmas
cookie and do you think that I’m going to write about it here? You’ll have to
check in every week and see.
The
Spritz cookie has its origins the same place as I do - Germany. I don’t know
how long the Loehmer family was in Germany, but the Spritz cookie has been
there since the 1500’s. These cookies get their name from the German word Spritzgeback. Geback
is baked and spritz? Well, that means
to squirt.
Now
before you swear that you will never eat a Spritz cookie again, think about it?
Have you ever made Spritz cookies or seen someone do it? If the dough isn’t
just right, it can squirt out of the cookie press. I know mine does sometimes.
A lot of
people don’t like making them because, as just mentioned, that dough has to be
just the right consistency or it doesn’t come out of the press right and you
end up with a mess.
I’m no
genius at this, but I have found that the key is temperature. And not just the
dough. The press and the pans and everything else that comes in contact with
that dough needs to be slightly on the cool side. The more you handle those
things, the warmer they get and then the squirting starts.
For
better or worse, here’s the recipe I use:
1 cup
butter or margarine
¾ cup
sugar
1 egg
1 tsp
vanilla
2 ¼ cups
flour
½ tsp
salt
¼ tsp
baking powder
Cream the
first four ingredients, then gradually add the flour, salt and baking powder.
Recipes always say to sift the flour and other dry ingredients together before
adding them to the moist stuff. I never do that, I hate to dirty another bowl.
I just dump the salt, soda or whatever else on top of the first bunch of flour
I add and kind of work it in. Alton Brown, I am not.
Anyway,
oh, yea, preheat oven to 375 degrees. I never do that either. It’s a wonder
anything I bake ever turns out. That first batch just has to bake a little
longer while the oven heats up.
Ok, maybe
this sharing cookie recipes once a week was a mistake. Yea, definitely, coz I’m
not going to be able to tell you how long I bake these things. I just keep
checking them until they’re done.