This is one of my favorite Spritz Cookie recipes. I love Spritz Cookies because there easy to make, freeze well and ship great. So you can make several batches ahead of time, freeze them and when your ready to give them as gifts just package them up and send them.
This is also a great cookie to make with kids. They are easy to decorate with chocolate chips, colored sugars or sprinkles or with a simple glaze.
This version of the Spritz Cookie has a great almond flavor.
What Is A Spritz Cookie?
A Spritz Cookie is a buttery sweet cookie, very similar to a Sugar Cookie, but unlike a Sugar Cookie getting it’s shape with cookie cutters, Spritz Cookies get there shapes from a cookie press. The word “ Spritz “ comes from the German word “ Spritzen “ which means to squirt, hence the soft dough being pushed through or squirted through a cookie press. There are many different cookie presses out there but I am very comfortable using my OXO Good Grip Cookie Press. It’s easy to put together, easy to load, easy to press and easy to clean. What more can you ask for.
This cookie press came with several different designs that you could choose from. I also purchased extra Holiday designs for more variety.
How To Make Spritz Cookies:
I love making these cookies for many reasons:
The Ingredients are basic: Butter, Cream Cheese, Sugar, egg and Flour. There is no Baking Powder or Baking Soda needed. You are looking for a more dense cookie not a light airy one.
- This recipe is fast. No chilling required.
- One bowl is all you need.
- They are easy to bake with kids.
- They are fun to decorate.
- They can be made in advance because they are freezer friendly.
- They make great Holiday Gifts.
So get the kids together and have some fun making them.
Almond Spritz Cookies:
Ingredients:
- 1 Cup unsalted butter ( room temperature).
- 3oz. Cream Cheese ( room temperature ).
- 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 sugar or small decorative candies.
Preheat oven to 350º. In a large bowl of a stand mixer, combine the butter and cream cheese. Beat with the paddle attachment on medium to high speed for approximately 30 seconds. Add sugar and salt. Beat mixture until combined, scrape the bowl occasionally so that all the ingredients are fully incorporated. Add egg yolk, vanilla and almond extracts. Add the flour and once again beat until fully combined. Push unchilled dough through cookie press fitting. Choose the desired plate and place on fitting. Seal tight with screw top. On a ungreesed cookie sheet or on a parchment covered cookie sheet ( less mess to clean up ) press dough shapes out about 2” apart. If desired, sprinkle cookies with colored sugars or leave them plain, they are good either way. Bake in preheated oven for 8 to 10 minutes or until edges are firm. Transfer cookies to a wire rack to cool.