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Spritsar (Spritz cookies)

Donna Olson of Austin makes this recipe with an old-fashioned Swedish cookie press that, along with the recipe, came from her mother-in-law, Myrtle Lundgren Olson.

  • 1 lb. butter, softened
  • 1 c. sugar
  • 1 egg
  • 1/4 tsp. almond or vanilla flavoring
  • 5 c. flour
  • red and green sprinkles (optional)
  • candied fruit (optional)
  • maraschino cherries (optional)
  • Red Hots candy (optional)

Cream butter with sugar until smooth. Add egg and flavoring, mixing well. Gradually add flour, mixing thoroughly.

Using a cookie press with a star-shaped opening, extrude dough onto an ungreased cookie sheet in long, ridged strips. Cut strips at 3-inch intervals, and shape pieces into wreaths. Add sprinkles or decorate with candied fruit or cherries to resemble holly sprigs, if desired.

Bake in a 350-degree oven for 5-8 minutes, or until edges start turning golden. If using Red Hots for decorations, press them lightly into cookies immediately after removal from the oven.

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