Spritzgebäck

{{Short description|Type of biscuit}} {{more citations needed|date=March 2013}} {{Infobox prepared food | name = Spritzgebäck | name_lang = de | name_italics = true | image = Spritzgeb%C3%A4ck.jpg | image_size = 250px | caption = | alternate_name = | country = Germany, France (Alsace and Moselle) | region = | creator = | course = | type = Biscuit / Cookie | served = | main_ingredient = flour, butter, sugar, eggs | variations = | calories = | other = | cookbook = Spritzgeback }}

thumb|Traditional holiday cookie plate with green tree-shaped spritz {{lang|de|'''Spritzgebäck'''}} ({{IPA|de|ˈʃpʁɪtsɡəˌbɛk|lang|De-Spritzgebäck.ogg}}), also called a '''spritz cookie''' in the United States,<ref name="Wilson2011">{{cite book|author=Dede Wilson|title=Baker's Field Guide to Christmas Cookies|url=https://books.google.com/books?id=fUi6eYOKHEUC&pg=PA146|accessdate=19 April 2012|date=11 October 2011|publisher=Houghton Mifflin Harcourt|isbn=978-1-55832-628-6|page=146}}</ref> is a type of biscuit or cookie of German and Alsatian-Mosellan origin made of a rich shortcrust pastry. When made correctly, the cookies are crisp, fragile, somewhat dry, and buttery.

The German root verb {{lang|de|spritzen}} ({{IPA|de|ˈʃpʁɪtsn̩|lang|De-Spritzen.ogg}}) is cognate with the English ''spurt''. As the name implies, these cookies are made by squeezing, or "spritzing", the dough through a cookie press fitted with patterned holes (or extruded through a cake decorator or pastry forcing bag to which a variety of nozzles may be fitted).

==See also== * List of German desserts * {{portal-inline|Food}}

==References== {{reflist}}

{{DEFAULTSORT:Spritzgeback}} Category:Alsatian cuisine Category:German cuisine Category:German desserts Category:Christmas in Germany Category:Biscuits Category:Christmas food