The name spritz comes from the German word “spritzen” which means “to squirt or spray.” This recipe requires a cookie press or cookie shooter. Every year at Christmastime, we always made several batches of these buttery tasting cookies.
The real trick to spritz cookies is to have just the right consistency for the dough so that it effortlessly comes through the press. These cookies do not use any konjac powder or xanthan gum, which would firm and tighten the dough too much and make it more difficult to press into cookies.
This recipe can be found on page 292 of my cookbook Celeste’s Best Gluten-Free, Allergen-Free Recipes.