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These are tender and easy to,  the consummate holiday cookie. They’re fine plain or iced, or you can consider these addition such as candied fruit, currants, dried cranberries, minced dried cherries (all fruit minced very fine), miniature chocolate or butterscotch chips, oatmeal, other flavor extracts and colorings, all brown sugar. Use all butter for the purists, but the tiny bit of  shortening makes for a crisper cookie. I suggest you spritz a cookie and bake that one cookie to see if it spreads. If it does, spritz the rest of the cookies on a large baking sheet and then chill them 1 hour before baking. Spritz cookies take a bit of practise - not use in spritzing them but in finding a cookie dough that is the perfect balance of rich buttery taste, pipes easily, but also holds it shape during and after baking. Too soft a dough can take a bit more flour; too stiff a dough can use a touch more cream or make sure it is the right temperature to pipe out (a chilled dough will not work).

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If you want to purchase this one recipe BetterBaking.Com Favorite Holiday Spritz Cookies, click here to purchase at $2.49 per recipe.

Hi there, fellow home and pro baker and fan of great recipes….

This very special, original recipe you requested and is describe above is available for
$2.49 U.S. via our BetterBaking.Com Pay-By-Recipe feature.  


Unlike our free recipes, most of our Recipe Archive recipes are available one at a time. Just pick and choose which recipe you want. Then click on the Paypal button and you will receive the information you need to retrieve the recipe as soon as your Paypal payment is processed (usually instant). You can save the recipe or print it out and you have access to the recipe for 1 day. Each recipe is a separate purchase.  


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These recipes are for your use only. We ask that you honor our copyright by not sharing your password, nor posting the recipes elsewhere on other websites, nor reprinting them. These recipes are the intellectual property of Marcy Goldman & BetterBaking.Com. If you need assistance with any recipe, please do contact us. We advise you store or file your recipes as you purchase them.


Happy Baking from,

Marcy Goldman

Head Baker, Editor, and Host

Est. 1997


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