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Egg-free spritz cookies

Submitted by on Wednesday, 10 December 2008 No Comment

Nothing says the holidays like a plate of fresh Spritz.

Except these cookies are way too good to confine them to Christmas. We eat them year-round. I used to make them for other holidays parties at the guys’ preschool, because adding a bit of colored sugar and sprinkles is a heck of a lot easier than icing cookies.

Don’t take just our word for it, though Big Guy is so finicky that if he says it’s good, there’s an excellent chance it really is good. The neighbors think they’res tasty, too. When I gave the guy next door a tray of two dozen — I have a jumbo press that can make three-inch cookies — he swore he was going to put half in the freezer. All 24 were gone the next day.

The original recipe is from an ancient Philadelpia Brand cream cheese cookbook that’s now out of print. It’s available on amazon.com, though, for as low as 1 cent. There might be enough left in my 401k to spring for that. I don’t know if I can cover the $3.99 shipping, though.

The only change I made — it was egg-free from the start — was dramatically increasing the amount of flour. The original recipe was way too soft for the cookie press. Even with the extra flour, I still recommend keeping the dough chilled while you’re baking.

This version is a lot softer and richer than traditional spritz. It has no spices or flavorings other than vanilla, though those easily could be added. My mom’s spritz recipe includes a quarter teaspoon of cinnamon, so that might be a good starting point.

Spritz also can be dressed up with drizzled melted chocolate after it’s baked. In this house, though, easy is good, so I shower on sugar and sprinkles before it goes in the oven.

Egg-free spritz

  • 8 ounce package of cream cheese, softened
  • 1 c. softened margarine
  • 2/3 c. sugar
  • 1 tsp. vanilla
  • 2 1/4 c. flour

Mix cream cheese, margarine, sugar and vanilla unel blended. Add flour. Chill. Use cookie press to put dough onto ungreased sheets. Bake at 400 degrees, six to eight minutes or until set and very lightly browned. It takes 10 minutes on AirBake.

Copyright 2008 Debra Legg. All rights reserved.

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