Buttery Swedish Spritz Cookies

Apple Cake

This delectable Apple Cake has a slightly crunchy crust and a soft moist center that is loaded with chunks of sweet apple and pecans. It is perfectly spiced with cinnamon, ground cloves and nutmeg. It is lightly drizzled with an easy four ingredient caramel sauce. I make this cake several times each fall for bake sales, potlucks and family and friend get-togethers.

Easy Ratatouille

This easy ratatouille recipe is a classic summer French stew filled with vibrant, colourful and nutritious vegetables: tomatoes, zucchini and eggplant. It is a low-carb, gluten-free and vegan dish that can be made in one pan and served atop greens or grains, as a side to a main entrée, or all on its own.

4 Comments

Jack on 12.13.2010

any tips on getting the dough to stick to the sheet enough to let you move on to the next cookie? it seems like mine always stick to the gun or half stick to the gun and half to the sheet. I love spritz cookies but I swore I would never try them again after last year’s debacle.

lindystar on 12.9.2009

Thank You for the “don’t mix the tar out of it” tip! I’ve made these for the past few years and it’s always seemed like the ones with food coloring never taste or feel as good as the plain – BECAUSE I mix the heck out of it to incorporate the food dye! WHO KNEW!? LOL I’ll stick with plain and just add sugars this year, THANK YOU!

Kimi B - the Qtswede on 12.8.2009

I don’t know what kind I use – it’s an old aluminum one that you have to screw down by hand. lol. I have used the ones with motors on them though, and they work fine. Just about any extruder type coolie press will get the job done. Hope you enjoy them!