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Spritsar (Spritz or Wreath Cookies)

Yield Makes about 32 cookies
Prep and Cook Time: about 1 hour. Notes: You can store Swedish spritz cookies airtight for up to 3 days.


  • 1 cup (1/2 lb.) butter, at room temperature
  • 3/4 cup sugar
  • 3 large egg yolks
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • About 1/2 cup green candied (glacé) cherries (optional)
  • About 1/4 cup red candied (glacé) cherries (optional)

Nutrition Information

  • calories 111
  • caloriesfromfat 51 %
  • protein 1.3 g
  • fat 6.3 g
  • satfat 3.7 g
  • carbohydrate 12 g
  • fiber 0.3 g
  • sodium 59 mg
  • cholesterol 35 mg

How to Make It

  1. In a bowl, with an electric mixer on high speed, beat butter and sugar until fluffy. Beat in egg yolks and vanilla until well blended. Stir or beat in flour.

  2. Scrape dough, a portion at a time, into a cookie press fitted with a rosette or star-shaped plate. Press dough through plate onto buttered or cooking parchment-lined 12- by 15-inch baking sheets (you'll need three total) into 2-inch rings, spacing them about 1 1/2 inches apart. If desired, decorate seams where ends meet: Cut each green cherry lengthwise into eight wedges and each red cherry lengthwise into four wedges; cut wedges in half crosswise. Arrange on wreaths to simulate holly sprigs. Or, for simpler cookies, choose any shape extrusion plate and press dough through it into solid mounds about 1 1/2 inches apart on baking sheets.

  3. Bake cookies in a 350° oven until golden brown, about 6 to 18 minutes; switch pan positions halfway through baking. With a wide spatula, transfer cookies to racks to cool.

  4. Note: Nutritional analysis is per cookie.