These pretty little cookies are second only to cut-out Christmas cookies in being the cookie that will really dress up a holiday cookie tray. They are quick to make and only need a few sugar sprinkles or a candied cherry in the center to make them sparkle.
This recipe is a bit less sweet than most spritz cookies and the finely ground almonds make them very tender. The almond and butter flavors develop as the cookie is stored so they really are one cookie that isn’t at it’s best just out of the oven. Give them a day or two and they will be heavenly.
I used a cookie press to make mine. They can also be piped through a bag with a tip. I think that the press is easier. Cookie presses are inexpensive but seldom used except at Christmas time. You might want to borrow one from a family member, friend, or co-worker just to save storage space. My mom is the only person I know who actually wore one out!
Spritz Butter Cookies
1/2 cup blanched almonds
3/4 cup sugar
1 cup unsalted butter
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
pinch of salt
In a mini food processor chop the almonds to a fine powder.
Soften the butter slightly and place in the large bowl of an electric mixer with the almonds and the sugar. Cream these three ingredients until fluffy. Add the egg and extracts and beat until blended. On low spead, gradually add the flour and salt and mix until incorporated.
Spoon the dough into the cookie press and following the manufacturers directions form the cookies using your favorite Christmas Cookie shape template. I used trees and rosettes today. Space the cookies about 2 inches apart on ungreased baking sheets.
Decorate your unbaked cookies with glace cherries, sugar sprinkles, or dragees.
Bake for about 10 minutes at 375 degrees or until the cookies are a pale golden color.
Remove from the baking sheet, cool, and store for at least a couple of days before enjoying.