The name for these pressed cookies comes from the German word "spritzen" (to squirt). They can be quickly formed with a cookie press. Although they have a very fine crumb, the wreaths are sturdy enough for packaging.




  • Preheat oven to 350 degrees. Whisk together flour, salt, and 1 teaspoon cinnamon.

  • Beat vanilla seeds and 1 cup sugar with a mixer on medium speed until incorporated, about 3 minutes (sugar will clump together slightly). Add butter, and beat until pale and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Reduce speed to low. Add flour mixture, and beat just until smooth.

  • Divide dough into 3 portions. Pack 1 portion into a cookie press fitted with wreath disk (cover remaining portions with an inverted bowl or refrigerate in an airtight container for up to 3 days; bring to room temperature before using), and press shapes about 2 inches apart onto baking sheets. Bake until edges are just golden, 9 to 12 minutes.

  • Meanwhile, combine remaining 2 teaspoons cinnamon with remaining 4 teaspoons sugar. Sprinkle over hot cookies. Let cool on sheets on wire racks. Repeat. Cookies can be stored in a single layer in airtight containers up to 4 days.

Reviews (3)

33 Ratings
  • 5 star values: 9
  • 4 star values: 11
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
I have made this cookie for several years at Christmas time and every year I go back to it! Easy to make and is enjoyed and loved by all who receive them!!
Rating: 5 stars
BetsyFrenchie, I have a cookie press from Williams-Sonoma. It works well except for the occasional clogging. It cost thirty dollars. Good luck i have made these cookies before and they barely lasted a day they were so good.
Rating: Unrated
I'm looking for the cookie press used for the recipe!!!! I have been looking forward to making these, but hit a road block!