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  Added: Apr 07, 2006  •  Visited (719)  •  Print version Print this recipe (49)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
 
Pressed Hazelnut Cookies
(Spritzgeback)
What You Need:
  • ˝ pound butter (2 sticks), softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups sifted all-purpose flour
  • 1 cup shelled hazelnuts, pulverized in an electric blender or with a nut grinder or mortar and pestle

  • How To Cook:
    1. Preheat the oven to 350°F. In a large bowl, cream the butter and sugar together by mashing them against the sides of the bowl with a large spoon until light and fluffy.

    2. Then beat in the eggs one at a time, add the vanilla and continue beating until smooth. Sift the flour into the mixture ˝ cup at a time, beating well after each addition. Finally, beat in the ground nuts. Place the dough in a pastry bag or cookie press fitted with a mediumsized star tip.

    3. Pipe the dough out on ungreased baking sheets forming rounds and rings about 1˝ inches in diameter, or S-shapes and crescents about 2 inches long, and spacing the cookies 1 inch apart. Bake in the middle of the oven for about 10 minutes, or until the cookies are firm and light brown. With a spatula, transfer them immediately to a cake rack to cool.

    The Spritzgeback can be stored for several weeks in tightly sealed jars or tins.
     
    To make about 5 dozen cookies
     This recipe is also available in:
    Cuisine » Europe » Germany
    Main Ingredient » Nuts » Hazelnut
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Dairy » Butter
    Dish » Cookies

     





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