Simple Pleasures Made Simply Delicious: Butter Spritz Cookies

Simple Pleasures Made Simply Delicious: Butter Spritz Cookies

Day 93

My husband, Doug, has mentioned for years that he wanted not only to make, but to perfect his German grandmother’s butter cookies. He has mentioned them on a regular basis, always reminiscing about how he relished them as a child. Having no one still living in his family who has a copy of the recipe, he began searching various websites for the one that might be similar. Interestingly, most websites offer a basic butter dough for these cookies, which make sense because of their simplicity. 

On a recent snowy Sunday afternoon, he traded his photography vest for a chef’s hat and took over the kitchen. He settled on the recipe here, half of the batch made with a cookie press and the other half rolled by hand. These cookies were definitely worth repeating.

Photos by Maggie Kapustin


That being said, according to Doug, these cookies were not exactly the same as he remembers from his visits to Grandma’s house, so we will continue looking for a closer match. I’m okay with this almost perfect find, though, since it gives us a reason to keep baking and taste testing. Especially the tasting; that’s the part I like best. 

I’m including his near-win here because these little discs were simple and delicious. As I tasted one, warm from the oven, I realized that the buttery sweetness would lend itself perfectly to a weekend breakfast, served with fresh berry preserves this spring or summer. Doug disagrees, arguing that they are nice simply served with a hot beverage and no adornment. I prefer the added richness of jam, though, and I’m going to stick to my guns when I recommend these as sides to a French country breakfast in your house very soon. 

Butter Spritz Cookies



3 cups all-purpose flour

1 cup confectioners’ sugar

2 sticks very cold butter, cut in cubes

½ tsp. salt

4 large egg yolks

1 tsp. vanilla


Place flour, sugar, butter, and salt in the bowl of a food processor; process until mixture is texture of coarse meal.

In a small bowl, lightly beat egg yolks and vanilla. With motor running, add to food processor. Process just until a dough forms.

Use a cookie press, pastry bag, or your hands to shape cookies into bite-sized pieces. Bake on ungreased cookie sheet at 350 degrees for 8-10 minutes, until cookie bottoms are lightly browned/tanned. 

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