Sunday, November 16, 2008

Holiday Almond Spritz Cookies

I can not eat just one...

I actually made these for a Halloween Party which just goes to show how behind I am on posting. In fact today I questioned if I wanted to even wanted to post this. I decided I would go ahead and post them because you can really make these cookies for any occasion or holiday. All you have to do is alter the shape of the cookie using any desired cookie press disk and pick the sprinkles or colored chocolate to match. I used almond extract in these cookies, but you could use vanilla, orange, coconut, lemon, etc. I am a huge fan of almond flavoring so that is almost always what I use when I make these. You can see from the photo above I made one batch using an oval cookie disk. I sandwiched two cookies together using melted chocolate and rolled the edges in sprinkles. In the photo at the end of the post I used a pumpkin shaped disk and drizzled the cooled cookies with orange and green colored candy melts.

Holiday themed Almond Spritz Cookies
modified from Williams-Somona

8 tablespoons (1 stick) unsalted butter, at room temperature
6 tablespoons sugar
1 egg
1/2 teaspoon vanilla extract
1 teaspoon almond extract
1 1/4 cups all-purpose flour

Preheat oven to 400 degrees Fahrenheit.

Beat together the butter, sugar, egg, vanilla, and almond extract on medium speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Reduce speed to low and add flour a little at a time, beating until well blended.

Fill a cookie press with dough according to its instructions and fit it with the desired-shape disk. Press the dough out onto an ungreased cookie sheet, spacing the cookies 1 inch apart.

Bake until the cookies are firm to touch, about 10 minutes. Transfer the cookies to wire racks to cool. Cookies may be stored in an airtight container at room temperature for up to five days. Makes 36 cookies (half as many if you sandwich them together the way I did).

If desired, sprinkle the cookies prior to baking with colored sugar or sprinkles. Other decorating options include baking the cookies as directed above, letting them cool, and drizzling them with colored chocolate.

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