Almond Butter Spritz Cookies Recipes

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ALMOND SPRITZ COOKIES

This almond spritz cookies recipe can be left plain or decorated with colored sugar and frosting. In our house, it just wouldn't be Christmas without some cookie press recipes.-Tanya Hart, Muncie, Indiana

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 7 dozen.

Number Of Ingredients 10



Almond Spritz Cookies image

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.

Nutrition Facts : Calories 44 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 29mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
Pink and red colored sugar, optional

BUTTER SPRITZ COOKIES

One of the most iconic of holiday sweets, spritz are bite-size buttery cookies with vanilla and almond.

Provided by Food Network Kitchen

Categories     dessert

Time 23m

Yield 5 dozen cookies

Number Of Ingredients 8



Butter Spritz Cookies image

Steps:

  • Preheat the oven to 350 degrees F. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy, about 5 minutes. Add the vanilla and almond extracts and the egg and mix to incorporate; don't worry if the mixture seems to separate.
  • Sift together the flour and baking powder and add to the creamed butter. Mix until combined. Using a cookie press, press the cookies onto ungreased baking sheets. Top with sprinkles of your choice. Bake until firm but not yet browning, 6 to 8 minutes. After a few minutes, move cookies to a rack and cool.

2 sticks (8 ounces) unsalted butter
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 large egg
2 1/4 cups all-purpose flour
1 teaspoon baking powder
Sprinkles for garnish

CLASSIC SPRITZ COOKIES

Beautiful and buttery, these classic butter spritz cookies are the perfect treat for a cookie exchange or special gathering. Creative mix-ins or decorations will make each batch of spritz cookies one that's uniquely your own. Drizzle with melted chocolate, mix in chopped nuts or dried fruit, sprinkle with sparkling sugar, color them to match the season-however you choose to make these iconic butter cookies, we know it they disappoint! Plus, with 72 servings this recipe can be made and shared with everyone at your next cookie swap.

Categories     Dessert

Time 1h15m

Yield 72

Number Of Ingredients 8



Classic Spritz Cookies image

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.

Nutrition Facts : Calories 45, Carbohydrate 4 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 25 mg

1 cup butter, softened
1/2 cup sugar
2 1/4 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
1 egg
1 teaspoon almond extract or vanilla
Food color, if desired
Currants, raisins, candies, colored sugar, finely chopped nuts, candied fruit or fruit peel, if desired

ALMOND BUTTER SPRITZ COOKIES

Provided by Food Network

Categories     dessert

Time 1h15m

Yield about 72, 2 inch cookies

Number Of Ingredients 5



Almond Butter Spritz Cookies image

Steps:

  • Line two or three cookie sheets or jelly roll pans with parchment paper or foil. Set racks on the top and lower thirds of the oven and preheat to 325 degrees F.
  • In a bowl, soften the almond paste with the sugar and half of the eggs. Beat in the butter gradually, then gradually add the remaining eggs. Cream all of the ingredients until light. Add the flour all at once and mix until all the elements adhere. Do not over mix.
  • Pipe 1/2 inch shapes onto the prepared pans with a 1/2 inch star tube (Ateco 4). Bake for about 15 minutes. Cool on the pans

1/4 pound almond paste
1 1/4 cups confectioners' sugar
1/2 cup eggs (2 large eggs and 1 yolk, usually)
1/2 pound (2 sticks) unsalted butter, softened
3 cups cake flour

ALMOND SPRITZ COOKIES

A holiday classic found in nearly every cookie box, these almond-flavored treats are buttery, crisp and all too easy to eat by the handful (fear not, this recipe makes a lot). Spritz cookies also keep well, for up to two weeks stored in an airtight container at room temperature. If you don't have a spritz gun, you can use a pastry bag to form them. Or, for more rustic versions, skip the pressing altogether. Chill the dough for an hour, then roll out 1-inch balls, placing them 1 ½ inches apart on the baking sheets, then use a fork to flatten them. A sprinkle of colored sugar makes everything pretty.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 1h

Yield 4 dozen cookies

Number Of Ingredients 8



Almond Spritz Cookies image

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).

1 cup/225 grams unsalted butter, preferably cultured, softened
3/4 cup/150 grams granulated sugar
1 large egg, at room temperature
3/4 teaspoon almond extract
1/2 teaspoon fine sea or table salt
2 cups/250 grams all-purpose flour
1/4 cup/25 grams almond flour or meal
Decorative sugar or festive sprinkles, for finishing

SWEDISH GROUND ALMOND SPRITZ COOKIES

This is an authentic Swedish Almond Spritz recipe handed down through the family from Swedish Ancestors. It's the only recipe I've ever know that includes real almonds and not just almond flavoring. It's a delectable cookie!

Provided by AKBELL

Categories     World Cuisine Recipes     European     Scandinavian

Time 1h20m

Yield 48

Number Of Ingredients 9



Swedish Ground Almond Spritz Cookies image

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.

Nutrition Facts : Calories 84.1 calories, Carbohydrate 8.6 g, Cholesterol 14.1 mg, Fat 5.1 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 2.6 g, Sodium 42.6 mg, Sugar 4.3 g

¾ cup blanched slivered almonds
1 cup butter, softened
1 cup sugar
1 egg
1 teaspoon almond extract
1 tablespoon milk
2 cups all-purpose flour
⅛ teaspoon baking powder
¼ teaspoon salt

BUTTERY SPRITZ COOKIES

This tender spritz cookie recipe is very eye-catching on my Christmas cookie tray. The dough is easy to work with, so it's fun to make these spritz cookies into a variety of festive shapes. This is hands down the best spritz cookie recipe ever. -Beverly Launius, Sandwich, Illinois

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 7-1/2 dozen.

Number Of Ingredients 10



Buttery Spritz Cookies image

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter, 1-1/4 cups confectioners' sugar and salt until light and fluffy, 5-7 minutes. Beat in egg and extracts. Gradually beat flour into creamed mixture., Using a cookie press fitted with a disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake until set, 6-8 minutes (do not brown). Remove to wire racks to cool completely., If desired, dip in melted chocolate and let stand until set or, in a small bowl, mix remaining 1 cup confectioners' sugar and enough water to reach desired consistency. Dip cookies in glaze; decorate as desired. Let stand until set.

Nutrition Facts : Calories 43 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 30mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

1 cup butter, softened
2-1/4 cups confectioners' sugar, divided
1/2 teaspoon salt
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/2 cups all-purpose flour
Melted semisweet chocolate, optional
2 to 3 tablespoons water
Colored sugar and sprinkles

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