This is absolutely wonderful! It's been too long since I've had Almond Spritz.
Ingredients:
- 1 cup butter, softened
- 1 3 ounce package cream cheese, softened
- 1 cup sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- Colored sugars (optional)
- Powdered Sugar Icing (optional)
- Small decorative candies (optional)
- Powdered sugar (optional)
Instructions:
- Preheat oven to 350 degrees F.
- In a large bowl, combine butter and cream cheese.
- Beat with an electric mixer on medium to high speed for 30 seconds.
- Add sugar and salt.
- Beat until combined, scraping bowl occasionally. Add egg yolk, vanilla, and almond extract. Beat until combined.
- Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
- Force unchilled dough through a cookie press fitted with a desired-shape plate.
- Press dough 2 inches apart onto ungreased cookie sheets.
- If desired, sprinkle shapes with colored sugar. Bake in the preheated oven for 8 to 10 minutes or until edges are firm but not brown. Transfer cookies to a wire rack; let cool.
- If desired, brush or drizzle cookies with Powdered Sugar Icing and decorate with colored sugars or candies. Makes about 96 cookies.
From the Test Kitchen:
- Layer cookies between sheets of waxed paper in an airtight container; cover.
- Store at room temperature for up to 3 days or freeze for up to 3 months.
Ingredients:
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla
- food coloring (optional)
- In a small bowl,
- stir together powdered sugar, milk, and vanilla. Add additional milk, 1 teaspoon at a time, until icing reaches desired consistency.
- If desired, tint icing to desired color.
