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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is, by far the best recipe for spritz ever! My Mother found it in the newspaper thirty years ago. It won a Christmas cookie award as the best cookie in the contest, and believe me it earned it! Ingredients:
1 lb butter, softened |
3/4 cup sugar |
1 egg yolk, beaten |
1 teaspoon vanilla |
1 teaspoon almond extract |
1/4 cup finely ground blanched almond |
4 cups flour |
Directions:
1. Cream butter and sugar, add egg yolk, almonds and extracts, beat again, until well blended. I like to beat for a few minutes at this point, . Blend the flour in gently a cup at a time, until the flour is completely incorporated. Be careful not to over mix, as this will toughen the cookies.
2. Cool the dough slightly, if it is too warm, but don't chill for long, as the cookie dough will not cooperate with the press if it is too cold!
3. Preheat oven to 375, press out the cookies onto an ungreased cookie sheet. I decorate with colored sugar or candied cherries which I cut into fourths.
4. Bake for 7-9 mn. taking care not to brown them.
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