"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Swedish Spritz Recipe

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This recipe for Swedish Spritz, by , is from The Peterson/Upadhyay/Srivastava Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Charlotte Upadhyay


1 cup butter
3/4 cup sugar
3 egg yolks
2 1/2 cups flour
Pinch of salt
1 tsp vanilla

Cream well the butter and sugar
Add egg yolks one at a time, beating well
Slowly work in flour
Add salt and vanilla, mixing well

Heat oven to 350

Using spritz cookie press, shape dough into "S" and "O" shapes. Can use other discs for other designs.

Bake for 12 minutes or until bottom of cookie is lightly golden. Remove to rack to cool

A Peterson/Hanson Christmas favorite. Aunt Lillian Hanson was source of recipe. Her baking was Devine.




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