Ingredients: |
Ingredients:
1 cup butter, room temperature
1 1/2 cups powdered sugar
1 egg
1 teaspoon almond extract (or vanilla if you prefer)
1/2 teaspoon kosher salt
2 1/2 cups all purpose flour
Glaze:
1 cup powdered sugar
1 tablespoon milk
1/4 teaspoon almond or vanilla extract, if desired
sprinkles to decorate
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Directions: |
Directions:
Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
In the bowl of your stand mixer fitted with the paddle attachment, mix the butter
and powdered sugar on medium speed for 1 minute, until combined.
Add in the egg, almond extract, and salt and mix for an additional minute, scraping
the sides of the bowl as necessary.
Turn the mixer to low and add in the flour, mixing until just incorporated.
Place about 1 cup of dough (depending on the size of your press) into the cookie
press. Press cookies onto the baking sheet using the press. Arrange the cookies
about 1 inch apart and bake for 6-7 minutes or until lightly golden at the edges.
Transfer cookies to a wire rack to cool.
Icing
Whisk together the powdered sugar and milk until smooth.
Dip the tops of each cookie into the glaze.
Sprinkle if desired.
Allow the cookies to set completely before storing.
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Personal
Notes: |
Personal
Notes:
Store airtight at room temperature for up to 5 days for best freshness.
You can freeze these cookies in a large, ziplock bag for up to a month.
I don’t recommend freezing them if you have used glaze, as they become sticky as the glaze thaws.
Glaze them when they’re at room temperature and allow to set.
You can also half the almond extract with vanilla for the glaze for a more subtle flavor. We prefer the almond full strength.
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This recipe for The Perfect Spritz Cookie is from