Description

These classic butter spritz cookies offer a delicate, melt-in-your-mouth texture with a fragrant blend of almond and vanilla extracts. Perfectly shaped and vibrantly colored, they are a nostalgic holiday staple that is as fun to make as it is to eat.

Ingredients

1 cup unsalted butter, room temperature
2/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon salt
2 1/4 cups all-purpose flour
Gel icing colors (optional)

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Instructions

Preheat your oven to 350°F (180°C) and set aside several ungreased baking sheets.
In a large mixer bowl, cream the room temperature butter and sugar together on medium speed until pale and fluffy, about 3-4 minutes.
Add the egg to the mixture and beat until well combined, then stir in the vanilla and almond extracts.
Add the salt and flour, mixing on low speed just until the dough comes together; use a rubber spatula to ensure no dry streaks remain without overworking the dough.
If using colors, divide the dough and tint with gel food coloring, then load the dough into a cookie press according to its specific instructions.
Press the cookies directly onto the ungreased, bare metal baking sheets, ensuring they are spaced about an inch apart.
Bake for 5-8 minutes until the cookies are set but not browned, then allow them to cool on the pan for 4-5 minutes before transferring to a wire rack.

Notes

To ensure the dough releases perfectly from the press, always use room temperature dough and avoid using parchment paper or grease on your baking sheets. If your cookies aren’t sticking to the pan, try chilling the baking sheet for a few minutes or wiping it with a cold, damp cloth and drying it thoroughly to create better friction.

Prep Time: 20 mins
Cook Time: 8 mins
Category: Dessert
Method: Baking
Cuisine: American