Spritsen are traditional Dutch cookies, that have been baked in the Netherlands from the 16th century onward. Their name (spritzen is German for spouting) comes from the fact that the biscuits are formed by spouting them with a sprits-spout, although nowadays usually a piping bag is used. They are crisp, crumbly and buttery and are eaten either plain, or half covered in chocolate.
From “Blue Band Kookboek Gebak”
200 g butter
125 g fine sugar
1 packet vanilla sugar (8 gram)
pinch of salt
300 g flour
1 tsp baking powder
Preheat the oven to 175C. Line a baking tray.
Cream butter, sugar and vanilla sugar together. Add the egg and mix until incorporated and the batter is fluffy. Add the salt, flour and baking powder and mix until incorporated. Spoon into a piping bag fitted with a large star shaped tip. Pipe zigzags (like on the photo) on the prepared baking tray, spaced about 5 cm apart to allow for spreading. Alternatively, pipe circles of about 4 cm.
Place the baking tray in the oven and bake for about 20 minutes or until golden. Leave to cool for 30 minutes on the tray, then transfer to a rack to cool completely. Store in an airtight container.