Almond Cream Spritz
Makes about 601 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.
Reviews of Almond Cream Spritz:
1-5 of 21 reviews Next >>
Wendy in Austin Dec 17, 2007
Would make this again.
The cookies not sticking to the pan is not really an issue with the recipe. You can't use teflon or any other surface like foil or parchment. It should be an aluminum pan (Airbake is my favorite) and it needs to be super clean. The high butter content of theses cookies is why they don't want to stick. If you have a piping set, use that and make stars or candy canes!
Mandy in MD Dec 8, 2007
Would make this again.
Loved these! I didn't chill the dough b/c it was the right consistency after mixing. Yummy tip: I sprinkled the finely chopped almonds generously & much of it was just on the baking pan. After removing the cookies, collect all the toasted nut & use it on icecream. It's so good! Great recipe all around.
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.
A cookie baker in sydney Dec 1, 2006
Would make this again.
it is so good
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.
