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Spritz cookies, also called Viennese shortbread, are a holiday favorite. They've got this amazing melt-in-your-mouth yet crisp texture that's hard to resist. This quick and easy treat is perfect for using up a leftover egg white, cutting down on food waste while you bake something special. When dipped in chocolate, these little cookies are a hit with everyone, young and old alike.
Irresistible holiday sweetness within reach
I can't get enough of these tiny shortbreads when I'm spending time with friends and family. They go wonderfully with coffee and always catch everyone's eye on a Christmas platter. What I love most? You only need a few kitchen staples to whip them up. And the best part? You can switch things up however you want – add chocolate, nuts, whatever sounds good. In my house, they vanish super fast, whether it's afternoon snack time or during big celebrations.
My magical ingredient lineup
To nail these tasty cookies, here's what I always grab: 190g of very soft butter (this really makes all the difference for the texture), 75g of powdered sugar for that melt-away feeling I crave. A splash of pure vanilla extract gives that subtle flavor I'm crazy about. 225g of flour that I always sift – trust me, it makes them so much lighter. One egg white to hold everything together perfectly. For finishing touches, 100g of quality milk chocolate and a couple tiny pinches of sea salt flakes to bring out all the flavors.
Step-by-step baking guide
First thing I do is beat my soft butter with powdered sugar and vanilla until it's fluffy and light. Then I mix in the egg white until everything looks smooth. I gently fold in my sifted flour and those little pinches of sea salt next. The piping part is my favorite – I use a star tip to make pretty swirls on my baking sheet. They go in the oven at 170°C for about 12-15 minutes, just until they're slightly golden. After cooling down, I dip them in chocolate I've melted over a water bath. I can't tell you how satisfying it is watching them dress up in their chocolate coating.
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My tricks for flawless shortbreads
When my dough feels too soft, I pop it in the fridge before baking so the swirls keep their pretty shape. I also love playing around with different chocolates for variety. Sometimes I sprinkle toasted almonds on the still-warm chocolate – it's absolutely amazing. Store them in an airtight container and they'll stay yummy for days. This makes them great for prepping tasty homemade gifts ahead of time.
Frequently Asked Questions
- → Why should the butter be soft?
- Soft butter helps it mix smoothly with the sugar, creating the perfect creamy base. This gives the cookies their signature softness.
- → How to pipe the cookies easily?
- Ensure the dough is pliable but firm enough. If it’s tough to pipe, work with smaller portions and warm the dough gently in your hands.
- → How long do these cookies last?
- They’ll stay fresh for up to 10 days in an airtight container at room temperature. Let the chocolate set fully before storing.
- → What’s the secret to nice spirals?
- Use a star-shaped piping tip and hold the bag upright. Apply steady pressure, swirling in circles, and finish at the center.
- → Can I use a different chocolate type?
- Sure, dark or white chocolate works too. Milk chocolate adds a sweet taste that pairs perfectly with these cookies.