| Spritzgebäck | |
| Name Lang: | de |
| Name Italics: | true |
| Country: | Germany, France (Alsace and Moselle) (= former Germany) |
| Type: | Biscuit / Cookie |
| Main Ingredient: | flour, butter, sugar, eggs |
| Cookbook: | Spritzgeback |
Spritzgebäck (pronounced as /de/), also called a spritz cookie in the United States,[1] is a type biscuit or cookie of German and Alsatian-Mosellan origin made of a rich shortcrust pastry. When made correctly, the cookies are crisp, fragile, somewhat dry, and buttery.
The German root verb German: spritzen (pronounced as /de/) is cognate with the English to spurt. As the name implies, these cookies are made by squeezing, or "spritzing", the dough through a cookie press fitted with patterned holes (or extruded through a cake decorator or pastry bag to which a variety of nozzles may be fitted).