Almond Cream Spritz

Makes about 60

1 cup butter, softened
1 (3-ounce) package cream cheese, softened
1/2 cup sugar
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
2 cups all-purpose flour
finely chopped almonds

Preheat oven to 375 F. Beat butter and cream cheese in a large mixing bowl with an electric mixer on medium speed for 30 seconds. Add sugar, almond extract, and vanilla; beat till combined. Stir in flour. Cover and chill dough for 30 minutes or until easily worked but not too stiff. Pack dough into a cookie press. Force dough through press onto ungreased cookie sheets. Sprinkle with almonds. Bake 8 to 10 minutes or until edges of cookies are firm but not brown. Allow to cool on baking sheet one minute then remove to wire racks to cool completely.

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Reviews of Almond Cream Spritz:

6-15 of 24 reviews   << Previous - Next >>

  Elizabeth in NC  Nov 3, 2007
Would make this again.
These taste good but I had a VERY hard time getting them to come out of the press and none of them would stick to the pan. they also fell apart. two stars

  A cookie baker in sydney  Dec 1, 2006
Would make this again.
it is so good five stars

  baker in mb in Canada  Nov 17, 2006
Would make this again.
I didn't like this recipe at all. After awhile I had a hard time trying to get the cookies to stick to the pan. two stars

  EY in Springville UT  Nov 28, 2005
Would make this again.
Yummy. I melted a square of semi-sweet chocolate and drizzled that over the cookies. I also found that chilling made the dough difficult to use. We had to let it set out for about 45 minutes before it would easily go through the cookie press. five stars

  A cookie baker in tn  Dec 26, 2004
Would make this again.
good five stars

  A cookie baker in glenside, pa  Nov 2, 2004
Would make this again.
I gave this cookie recipe a trial run for a Christmas cookie swap. This is an excellent cookie in flavor and texture, and a large quanity can be made a one time. five stars

  Melissa Bailey in CT.  Jan 14, 2004
Would not make this again.
I used my electric cookie press for the first time this Christmas, I couldn't get the batter through the press because it was so hard. I wouldn't chill the dough if you use an electric press. one star

  A cookie baker in San Diego  Jan 5, 2004
Would not make this again.
I have never used my cookie press before and wanted to try a something new for Christmas but I was disappointed in these. They were dry. I tried undercooking them but they were still crumbly after cooling. Perhaps these aren't the cookies for me. I didn't think they had much flavor either. Sorry! Hope you have better luck than me. one star

  Ginny in Dallas  Dec 24, 2003
Would make this again.
Great tasting, easy, loved them Thanks five stars

  A cookie baker in Eugene, OR  Nov 10, 2003
Would make this again.
I just dug out my mother's old Wilton cookie press and was looking for spritz recipes. After reading all the glowing reviews, I decided to give this recipe a shot. Although my 4 year old son really likes these (we used colored sugar instead of almonds), my partner and I find them rather bland, and lacking some in "bang for the buck", particularly given the amount of butter involved. I'll give others a try. four stars

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