Almond Spritz Cookies
Perfect for the cookie swap spread!
Makes 4 dozen cookies - 1 hour
Ingredients
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 3/4 teaspoon almond extract
- 1/2 teaspoon fine sea or table salt
- 1/4 cup (25 g) almond flour or meal
- decorative sugar or festive sprinkles, for finishing
Special Equipment
- Cookie press, or piping bag
- Stand mixer or hand mixer
Recipe
- Heat oven to 350 degrees. Using a stand mixer fitted with the paddle attachment or a hand-held electric mixer and a large bowl, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Reduce speed to low, add the egg and almond extract, and mix until well-combined and smooth.
- With speed still on low, gradually add both flours and the salt until just incorporated.
- Fill a cookie press with dough, or use a piping bag fitted with a decorative piping tip with a large opening (about ½-inch). Press or pipe the dough onto ungreased baking sheets, leaving about 1 inch between cookies. Sprinkle cookies with decorative sugar or sprinkles.
- Bake until firm to the touch and golden brown at edges, 12 to 17 minutes. Transfer sheets to a wire rack to cool slightly, then use a spatula to remove cookies from the baking sheets when they’re still warm (which is easier to do than when they’ve cooled completely).