Spritzgebäck dough is shaped by squeezing it through what tool?

Spritzgebäck dough is shaped by squeezing it through a cookie press.

A cookie press forces soft dough through a perforated plate, producing patterned ropes, stars, shells or other shapes. The dough is then portioned directly onto a baking sheet, allowing the finished biscuits to keep a distinctive decorative form without rolling and cutting.

Spritzgebäck is a rich shortcrust biscuit associated with Germany and the Alsace-Moselle region of France. Its name comes from the German verb spritzen, meaning to squirt or spray, describing the way the dough is pushed through the press. Typical ingredients include flour, butter, sugar and eggs, producing a crisp, fragile and buttery biscuit.

A pastry bag fitted with a suitable nozzle can also shape spritz dough, so recipes may mention that alternative. A rolling pin is used for rolled cookies, not the classic pressed method, while a pastry brush is for applying glazes or washes. In the standard quiz distinction, the cookie press is the defining tool.