Bo Friberg

Strassburger Cookies

Preparation info
  • Yield: about

    80

    cookies, 2½ to 3½ inches each
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

This is one of the most common cookies found in Europe and also one of the most versatile. Strassburger Cookies can be piped out in an array of shapes, and two cookies may be sandwiched together with jam or another filling before they are dipped in chocolate.

Ingredients

  • 1 pound 8 ounces (680 g) unsalted butter, at room temperature
  • 1

Method

  1. Beat the butter and sugar together using the paddle attachment at medium speed until light and creamy, approximately 5 minutes. Mix in the eggs and egg yolks a few at a time. Add the vanilla. Add the flour and cardamom and stir on low speed until well combined.
  2. Place the cookie dough (a portion at a time) in a pastry bag with a No. 6 (12-mm) star tip. Pipe the