These old-fashioned spritz cookies are familiar across Romania, Ukraine, Germany, and other parts of Central and Eastern Europe, where the dough was traditionally shaped using a meat grinder fitted with a special cookie attachment. The result is a crisp, buttery cookie with distinctive ridges and the kind of simple, nostalgic flavor associated with home baking and holiday gatherings.
This version is flavored with vanilla and lemon or orange zest, with optional ground nuts adding extra richness. After a short rest in the refrigerator, the dough can be passed through a meat grinder attachment or cookie press, then baked until lightly golden and finished with a dusting of powdered sugar.
Elena-Greta Apostol
These crisp, buttery spritz cookies are the kind of old-fashioned treat that immediately feels nostalgic. Traditionally shaped by pushing the dough through a meat grinder fitted with a cookie attachment, they come out with their characteristic ridged surface and slightly rustic look.Flavored with vanilla and citrus zest, they’re simple rather than overly sweet, with optional ground nuts adding a little extra richness. Once baked until lightly golden, all they really need is a dusting of powdered sugar and a cup of coffee or tea alongside.
- 300 g all-purpose flour
- 100 g butter (at room temperature)
- 100 g brown sugar
- 2 eggs
- zest of 1 organic lemon or organic orange
- 5 ml vanilla extract
- 5 g baking powder
- 1 pinch of salt
- Powdered sugar , for serving
Optional:
- 50 g finely ground nuts optional (pistachios, walnuts, or hazelnuts)
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Combine the flour, baking powder, sugar, and salt in a large bowl. Add the softened butter, eggs, vanilla, and lemon or orange zest. Add the ground nuts, if using.
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Knead until the ingredients come together into a smooth, firm dough. Cover and refrigerate for at least 30 minutes.
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Fit a meat grinder with a cookie attachment and feed the chilled dough through it, cutting the strips into your preferred length. Alternatively, use a cookie press. If you don’t have either, shape the dough into small logs and use a fork to create decorative ridges.
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Arrange the cookies on a baking sheet and bake at 190°C / 375°F for about 15 minutes, or until lightly golden around the edges.
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Transfer to a wire rack and allow to cool completely. Dust with powdered sugar before serving.
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Store the cooled cookies in an airtight container.
