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French butter cookies, also called Spritz, are a holiday must-have. They melt in your mouth while staying just crisp enough—totally irresistible! This quick and easy treat's a fantastic way to use up leftover egg whites, cutting down on kitchen waste. Once dipped in chocolate, these cookies win over everyone from kids to grandparents.
Festive sweetness without the fuss
These little shortbread cookies are what I reach for when friends come over. They go perfectly with afternoon coffee and look amazing on Christmas platters. What I love most? You only need basic ingredients from your pantry. And the best part is how you can switch things up with different chocolates or nuts. In my house, they vanish almost instantly, whether as an everyday snack or during special celebrations.
The magic ingredients list
To nail these tasty treats, here's what I always grab: 190g of super soft butter (this really makes all the difference for that perfect feel), 75g of powdered sugar for the melt-in-mouth quality I crave. A splash of pure vanilla extract adds that subtle flavor I can't get enough of. 225g of flour that I always sift—trust me, it makes them so much lighter. One egg white binds everything beautifully. For finishing touches, 100g of good milk chocolate and a couple tiny sprinkles of sea salt that bring out all the flavors wonderfully.
Step-by-step baking guide
I always start by mixing my soft butter with powdered sugar and vanilla until it's fluffy and light. Then I add the egg white and stir until everything looks smooth. Next comes the sifted flour and sea salt flakes, folded in gently. My favorite part is piping—I use a star-shaped tip to make pretty swirls on my baking sheet. They go into a 170°C oven for about 12-15 minutes, just until they get slightly golden. After cooling, I dunk them in chocolate melted over simmering water. There's something so satisfying about watching them get their chocolate coating.
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Insider tips for flawless cookies
When my dough feels too soft, I pop it in the fridge before piping so the swirls keep their pretty shape. I also love playing with different chocolate types for variety. Sometimes I'll stick toasted almonds onto the still-wet chocolate—it's absolutely heavenly. Store them in an airtight container and they'll stay yummy for several days. That makes them perfect for making edible gifts ahead of time.
Frequently Asked Questions
- → Why should the butter be soft?
- Soft (not melted) butter mixes perfectly with sugar. This helps get that ideal smooth texture.
- → How do I get the biscuits out of the piping bag easily?
- Keep the dough soft but firm enough to pipe. If it feels stiff, warm it in batches by holding it for a bit.
- → How long do these biscuits last?
- Store them in an airtight box, once the chocolate sets, for up to 10 days. Keep them at room temperature.
- → What’s the trick to perfect rosettes?
- Use a wide star-shaped nozzle, and hold the bag straight up. Squeeze gently as you make a circle, finishing in the middle.
- → Can I swap the chocolate type?
- You can! Milk chocolate is classic, but dark or white chocolate works just as well, depending on your taste.