Food
Iced Cranberry Spritz Cookies
Buttery and sweet, these cranberry spritz cookies get a tangy kick from the addition of dried cranberries, which also gives them a moist texture. Lightly dipped in a simple glaze, they’re pretty enough for gifting.
By Yankee Magazine|Oct 02 2016|
Coffee By Design | Portland, Maine
Photo Credit : Katherine Keenan
Is half tsp. salt correct?
Hi Annemarie. Yes, 1/2 teaspoon is correct.
As a Scandinavian I’ve been baking spritz cookies for over 30 years and this cranberry recipe is a fantastic addition to the spritz catalog. The subtlety of the tartness of the cranberry and the intense sweetness of the frosting is perfect. Our family recipe for spritz has the following changes: 3 egg yolks, 1/2 tsp each of almond and vanilla and baking at 400 degrees for 6 min. Great job, we love the recipe.
What type of cookie press do you recommend? I have a hard time pressing these with mine.
Love this site
These sound unique and delicious!I just bought a new Nortic Ware cookie press too..happy holidays,during this pandemic we may have restictions but holiday food can surely make a difference!Thanks Yankee Magazine for continuing a great magazine with traditional ideas and a fresh perspective for New Englanders.
Do these freeze well?
Hi there! We haven’t tried freezing these cookies, but imagine that if you popped the sheet trays into the freezer right after pressing the cookies into their shapes, the cookies would freeze well for up to a month. Make sure to let the cookies come to room temperature before baking, though. Happy baking!
I don’t have a spritz gadget. Can these be made without it? Maybe small balls, flatted a bit(?). Has anyone tried?
If you have a piping bag and some type of star tip you could pipe them onto the pans.