At family gatherings, work parties and school functions, Christmas platters will be overflowing with gingerbread men, peppermint candy canes and sugar cookies iced in green and red. At my household and thousands of others across the globe, spritz cookies will be lined up right along side the most popular of holiday goodies, as they have since the 16th century.
Making this resilient little cookie is definitely as fun as eating them and for as long as I can remember, their preparation has turned our kitchen into a Santa’s-workshop-type of environment. Even the stereotypical football-watching uncles, dads and brothers somehow tear themselves away from ESPN long enough to decorate a few of the buttery delights.
Any excuse to break out a kitchen gadget is readily accepted and the spritz cookie press is no exception. In order to keep up with the over-built fads founds in many kitchen devices, the simple cookie press has taken a modern approach. As opposed to my antiquated screw-style press, 21st century designs can be found in oodles of shapes and sizes.
Modern cookie press models range from VillaWare’s high-torque power cookie press ($59.95), which can pump out at least 800 cookies on a single charge to Ryders Ranches’ quick-release cookie gun, capable of producing perfect results every time ($24.98).
According to my rules of the kitchen, however; the lack of perfection can be the chef’s reward. Greedily eating the rejects of the bunch can ruin an appetite for Christmas dinner, so the timing of baking is crucial. Spritzes are known for their fragility and many of the delicate delights will break during the process, so going in on an empty stomach is highly suggested.