Love spritz cookies at Christmas? Try this almond-flavored version. Decorate them with colorful sprinkles for the holidays or with chopped almonds anytime.
—JO-ANNE COOPER BONNYVILLE, AB
PREP: 30 MIN. + CHILLING • BAKE: 10 MIN./BATCH • MAKES: 3 DOZEN
1 cup butter, softened
1 package (3 ounces) cream cheese, softened
1/2 cup sugar
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
2 cups all-purpose flour Colored sugar or 1/2 cup finely chopped almonds
1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in extracts. Gradually add flour. Cover and refrigerate for 30 minutes.
2. Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Decorate with colored sugar or chopped almonds. Bake at 375° for 8-10 minutes or until set. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.
HOW TO MAKE SPRITZ
Beat the butter, cream cheese and sugar very well, then beat in extracts and flour. Fit the cookie press with the disk of your choice.
Use cookie press on an ungreased pan so the dough will stick to the pan, separating from the press. Apply even pressure for uniform cookies. If you make a mistake, lift the dough with a spatula and try again.
