Ingredients for Almond Cream Spritz Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 3 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon almond extract
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 cup slivered almonds
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How to Make Almond Cream Spritz Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and cream cheese until light and fluffy. Use an electric mixer for best results.
- Gradually add the granulated sugar, beating until well combined.
- Stir in the almond extract and vanilla extract.
- Gradually add the flour, beating until just combined. Be careful not to overmix.
- Cover the bowl and chill the dough in the refrigerator for at least 30 minutes, or until firm enough to pipe easily.
- Fill a cookie press with the chilled dough.
- Pipe the dough onto ungreased baking sheets, creating your desired shapes and sizes.
- Sprinkle the cookies generously with slivered almonds.
- Bake for 8-10 minutes, or until the edges are lightly golden brown. Keep a close eye to prevent burning.
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
11g
Fat
18g
Carbs
2g
