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:

1-5 of 24 reviews   Next >>

  Mary  Dec 18, 2009
Would make this again.
For easy release from cookie press put cookie sheet in freezer for a few minutes and remove only a portion of the dough as you work. four stars

  jane in Charlotte,NC  Dec 15, 2009
Would make this again.
This dough was GREAT,Had NO problems with it at all. and they taste realy good too. The best I've ever worked with.after I do another batch of choc-chip. am going to make some more of these. Thank you, Jane five stars

  Ann in ND  Dec 9, 2008
Would not make this again.
I have made Spritz hundreds of times before, but will not use this recipe again. They taste great, but they are almost impossible to get out of the cookie press correctly and onto the pan. I wasted way too much time and dough monkeying around with this recipe and will go back to my standard next time around. three stars

  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! five stars

  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. five stars

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