This is a classic Spritz cookie, all butter and almond and such a sweet reminder of years of holiday baking. Although I did another post today about the importance of making Pecan Butter Balls every Christmas season, these are not far behind. My mother and I used to make these by the hundreds it seemed!
I now have three cookie presses but must admit I'm glad I made the purchase I did this year when I bought an electric model by Cuisinart. The effort on your hands and wrists starts to take a toll when you're pressing 20 dozen cookies…now I'm just depressing a button and I love it. It took some getting used to but once I got a feel for the machine they were a piece of cake (which in itself is maybe a bit strange way to label cookie making!). I would recommend it to those of you both new to Spritz and those using an older hand press model.
Makes about 125 medium-size cookies
Ingredients
3.5 cups unbleached, all-purpose flour
1/2 tsp salt
1 pound (4 sticks) unsalted butter, cubed and at room temperature
1 1/2 cups confectioners' sugar
2 tablespoons pure almond extract
1 large egg
Directions
Preheat oven to 350°F.
Put the flour and salt into a small mixing bowl. Whisk to combine; reserve.
In a large mixing bowl, combine the butter and the sugar. Beat with mixer until light and creamy. Add the vanilla and egg; mix until combined. Add the reserved dry ingredients and mix on low, until just combined.
Fit the your Cookie Press with desired disc. Load the cookie dough into your press according to directions. Press cookies out onto an ungreased/unlined baking pan, about 2 inches apart. Decorate if desired with candy sprinkles or bake, cool and frost.
Bake in the preheated oven for 10 to 12 minutes, or until lightly golden around the edges.
Cool cookies before removing from pan.
{ 3 comments… read them below or add one }
The key to making these cookies is in the butter. It can't be melted or too soft.
I like to divide/ add food coloring to the batches.
My kids like the green spritz wreath with a red hot. We vote each year for the best one.
Your cookies sound delicious!~ Thanks for sharing :)
Thank you…sometimes the simplest most old fashioned varieties are the ones I love making the most!