Almond Spritz Cookies
These cookies were a staple in my husbands home growing up. These tiny little cookies are dangerous because you can easily just pop one in your mouth, and then another, and another... you get the idea.
You'll need a Spritz Cookie Press to create these little masterpieces but it's not difficult. I put the dough into the press and then place in the fridge and allow the dough to firm up a bit (but not too much or you won't be able to get it out of the press).
You'll need a Spritz Cookie Press to create these little masterpieces but it's not difficult. I put the dough into the press and then place in the fridge and allow the dough to firm up a bit (but not too much or you won't be able to get it out of the press).
Makes approx. 24
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Nutritional Information:
calories 78 kcal
Cannabis Infusion:
- You can use your canna-butter here and depending on the potency you'd like, you can do partial canna butter and partial plain jane butter (that is butter without cannabis in it)
- If you use a cannabis oil, you can mix it in with the butter, eggs and the extracts and beat in an electric blender until blended. This is my preferred method when I don't want to taste any of the cannabis flavors.
- You could also use your canna-flour here as well as your canna-vanilla if you have that already mixed up
The Stuff You'll Need:
- 1 cup unsalted butter softened
- ▢2/3 cup granulated sugar
- ▢1 large egg
- ▢1/2 teaspoon vanilla extract
- ▢1/2 teaspoon almond extract
- ▢2 cups all-purpose flour
- ▢1/4 teaspoon salt
Pay Attention to the Directions:
Recipe Notes:
I like to use natural food coloring to make the trees green and the lemon spritz yellow, etc... I also use this food coloring for my Cream Cheese frosting.
You can store the cookies in an air-tight container for about 5 days at room temperature or up to a week in the refrigerator.
If you want to freeze them, you can do that in an air-tight container for up to 3 weeks. It’s not recommended to freeze the cookies if you are using icing on top.
- 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.
Recipe Notes:
I like to use natural food coloring to make the trees green and the lemon spritz yellow, etc... I also use this food coloring for my Cream Cheese frosting.
You can store the cookies in an air-tight container for about 5 days at room temperature or up to a week in the refrigerator.
If you want to freeze them, you can do that in an air-tight container for up to 3 weeks. It’s not recommended to freeze the cookies if you are using icing on top.
