Vanilla Almond Spritz Cookies
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Vanilla Almond Spritz Cookies
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Buttery spritz cookies flavored with vanilla and almond. These classic holiday cookies have always been one of my favorites!
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Ingredients
- ½ ½ cup 1 stick unsalted butter at room temperature
- ½ ½ cup granulated sugar
- 1 1 large egg yolk
- ½ ½ teaspoon almond extract
- 1 1 teaspoon vanilla extract
- 1 ¼ 1 ¼ cups all-purpose flour
- 2 2 teaspoons cornstarch
- ¼ ¼ teaspoon kosher salt
- Food Coloring optional
- sanding sugar for sprinkling (optional)
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Instructions
- Preheat oven to 350 degrees F. Place a light colored, heavy weight baking sheet in the freezer for at least 10 minutes before baking.
- In a large mixing bowl or the bowl of a stand mixer, cream butter until very light and smooth, 3 to 5 minutes. Add sugar and cream until light and fluffy, 3 to 5 minutes more.
- Add egg yolk and extracts and beat on medium-high speed for another 2 to 3 minutes until creamy and emulsified, scraping down the sides of the bowl as needed.
- Add flour, cornstarch, and salt and mix on low speed until dry ingredients are incorporated and dough is smooth. If coloring, add food coloring and knead until color is evenly distributed.
- Place desired design disk on end of cookie press. Fill tube with dough, then screw on lever top.
- Remove cookie sheet from freezer. Place cookie press flat on cookie sheet surface, press lever, pause for one second to allow the dough to freeze to the sheet, then gently lift press. Repeat with remaining cookies, leaving 1 inch of space between cookies (they won’t spread very much so you should be able to fit an entire tube of dough onto one cookie sheet). If desired, sprinkle cookies with sanding sugar and edible glitter before baking.
- Bake for 6 to 7 minutes or until edges are just barely starting to brown. Remove from oven and let cool for 10 minutes, then transfer cookies to a wire rack to cool completely. Let cookie sheet cool, then freeze for 10 minutes before pressing out the next sheet of cookies.
- Spritz cookies will keep in an airtight container for up to 1 week.
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