Fruit-Filled Spritz

These spritz bars take the classic buttery cookie press dough and turn it into something more festive. Two strips of almond-vanilla dough sandwich a thick date and candied cherry filling, then get baked and sliced into bite-sized bars. The result is a rich, fruity cookie with a tender, melt-in-your-mouth shell.

The dough uses both white and brown sugar, which gives it a deeper caramel sweetness than a standard spritz. Almond extract alongside vanilla adds a subtle nuttiness that complements the fruit filling. Chill the dough before pressing so it holds its shape through the saw-toothed plate.

The fruit-nut filling cooks on the stovetop until thick and jammy. Dates break down with water and sugar into a sticky paste, then chopped candied cherries, nuts, and orange zest fold in for pops of color and crunch. Let it cool completely before spreading or it’ll melt through the dough.

Cut the bars immediately after baking while still warm. Once they cool, they firm up and will crack if you try to slice them.

Kitchen Tips

• Knead the dough until soft and pliable before loading the press. Cold, stiff dough won’t extrude evenly.
• Use the saw-toothed plate for wide, flat strips that hold the filling well. Round or star plates won’t work for this recipe.
• Space the strips two inches apart. They spread slightly and you need room to add the top layer.
• Store in an airtight container between layers of parchment. These keep well for up to a week.

Variations

• Fig filling: Swap the dates for dried figs for a slightly earthier, honeyed flavor.
• Chocolate drizzle: Drizzle melted dark chocolate over the cooled bars for a holiday-worthy presentation.