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Spritz

05-Dec-2011

 

Almond Spritz

 

Spritz is such a simple cookie. Light, buttery, flavored with almond or whatever you prefer. Easy to make. Small enough to keep the guilt factor at a minimum when eating one. Or two.

They are always one of the first cookies I make when I start my holiday baking.  In a short time I’ve accomplished something, the kitchen smells great and I’ve indulged in a fragrant treat along with a cup of tea.

You will need a cookie press to make the delicate designs but you don’t need anything fancy.  I’ve used an older version of this inexpensive Wilton press for years.  I generally make two flavors – this year almond and black walnut – and use a different shape for each flavor so it’s easy to tell them apart.

 

Black Walnut Spritz

 

Spritz

adapted from Betty Crocker Christmas Cookbook

  • 1 cup butter, at room temperature
  • 1/2 cup sugar
  • 1 tsp almond extract (or vanilla, rum, black walnut, rosewater…)
  • 1 egg
  • 1/2 tsp salt
  • 2-1/4 cups all-purpose flour

Heat oven to 400° F.

In a medium mixing bowl beat together butter and sugar until light. You may need to scrape down the bowl a few times.

Add the almond extract and the egg.  Mix until incorporated.

Add the salt and flour.   Mix until a soft dough forms.

Fill a cookie press with dough; press cookies onto ungreased baking pan.

Bake until set but not brown, 6 – 9 minutes.

Let cool on the pan for a minute, then transfer to cooling racks.

Yields 5 – 6 dozen

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  1. Spritz | Shelterholic Now Food

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