Almond Spritz Cookies

These may not sound like a lot ... but they are like crack. And incredibly easy to make. But mostly like crack. It's hard to eat just one!

This is a simple cookie press recipe that you can whip out in a very short amount of time. Don't have a cookie press? I'm sure you could find a way to make these anyhow, but the dough is incredibly soft and sticky. I'd reckon that these would be perfect for a nice afternoon tea, or with a dollop of sorbet for a light summer desert!

Almond Spritz Cookies
adapted from my Cookie Press Cookbook

Prep Time: 10 - 15 minutes
Cook Time: 10 minutes
Yields: 3 dzn cookies

Ingredients

• 8 TBS (1 stick) unsalted butter, at room temperature
• 6 TBS granulated sugar
• 1 egg
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1 1/4 cups all-purpose flour

Directions

1. Preheat the oven to 400 degrees F.
2. In the bowl of a mixer fitted with the flat beater (or with a hand mixer), beat together the butter, sugar, egg, vanilla and almond extract on medium speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Reduce the speed to low and add the flour a little at a time, beating until well blended.
3. Fill the cookie press with dough according to the instructions and fit with the desired-shaped disk. Press the dough out onto ungreased baking sheets, spacing the cooking about 1 inch apart.
4. Bake until the cookies are firm to the touch, about 10 minutes.
5. Transfer the cookies to wire racks to cool. Cookies may be stored in an airtight container at room temperature for up to 5 days.

Yum!!