Best 7 Almond Spritz Press Cookies Recipes

ALMOND SPRITZ COOKIES

Steps:

• In a large bowl, cream butter and sugars and fluffy. Beat in egg and extracts. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. , Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. If desired, sprinkle with colored sugar. , Bake at 375° for 7-9 minutes or until edges just begin to brown. Cool on wire racks.

CLASSIC SPRITZ COOKIES

Steps:

• Heat oven to 400°F. Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, salt, egg, almond extract and a few drops of food color.
• Place dough in cookie press. Form desired shapes on ungreased cookie sheet. Decorate with currants.
• Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack. To decorate cookies after baking, use a drop of corn syrup to attach decorations to cookies.

ALMOND SPRITZ PRESS COOKIES

Steps:

• Cream shortening, adding sugar in gradually.
• Add unbeaten egg, sifted dry ingredients, flavoring and a few drops of food coloring. Mix well. (NOTE: you must sift the flour first and then measure or you will add too much flour and the dough will be too stiff!).
• Fill cookie press. Form cookies on ungreased cookie sheets using the tree plate. Decorate with tiny multi-colored sprinkles.
• Bake at 400°F for 6-8 minutes. Cool just slightly and remove from cookie sheet to cooling rack. (If you wait too long, they will break when you try to move them.).

SWEDISH GROUND ALMOND SPRITZ COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread the almonds out on a baking sheet. Bake in the preheated oven for 10 to 15 minutes, until lightly browned or until they give off an aroma. Remove from the oven, and allow to cool completely. Grind to a consistency resembling rough sand in a food processor or blender. Be sure almonds are cool, or you will make almond butter.
• In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the almond extract and milk. Sift in the flour, baking powder and salt, and mix in along with the ground toasted almonds to form a soft dough. Refrigerate the dough for 15 to 20 minutes. This will help the cookies keep their shape after pressing.
• Lightly grease cookie sheets, and fill cookie press with dough. Press out cookies at least 1 inch apart depending on the size. You can experiment with different cookie designs. I've found most true Swedes tend to use the star shape, however, you're free to use whatever shape suits your fancy.
• Bake for 8 to 10 minutes in the preheated oven, until cookies are lightly browned. Cool on the cookie sheets for a minute before transferring to a wire rack to cool completely.

ALMOND SPRITZ COOKIES

Steps:

• Preheat oven to 350°F.
• Beat together softened butter and sugar very well, so it's pale and fluffy, and increased in volume. That can take up to 5 minutes.
• Then add an egg, vanilla and almond extract and beat again until smooth consistency.
• Add dry ingredients (flour and salt) and mix again on low speed so not to overmix the dough. You want to keep the dough light and airy!
• If you are using a cookie press, just follow the manufacture instructions to fill the dough. Then press the dough on a baking sheet (do not use parchment paper!)
• Put the baking sheet with the pressed cookies to the refrigerator for 10 minutes. It will help them to keep the shape while baking.
• Bake at 350°F for about 7-9 minutes, until the edges of the cookies are light golden color. Let them sit on a baking sheet for about 10 minutes, then transfer to a wire rack.

ALMOND SPRITZ COOKIES

Steps:

• 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 1/2-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).

GRANDMA'S SPRITZ COOKIES

Steps:

• Preheat oven to 400°. In a large mixing bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add egg and almond extract; mix well. Combine the flour, baking powder and salt; add to the creamed mixture until blended., Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. If desired, sprinkle with toppings. Bake until set (do not brown), 7-8 minutes.