Meat Grinder Spritz Cookies
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.
Ingredients
- 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)
Instructions
- 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.
- Knead until the ingredients come together into a smooth, firm dough. Cover and refrigerate for at least 30 minutes.
- 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.
- 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.
- Transfer to a wire rack and allow to cool completely. Dust with powdered sugar before serving.
- Store the cooled cookies in an airtight container.
Notes
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