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Holiday Spritz Cookies
Holiday Spritz Cookies are buttery, crisp and tender with a little vanilla and almond. Pretty pressed Christmas cookies that melt in your mouth.
Ingredients
- 1 cup unsalted butter softened
- ⅔ cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 cups all purpose flour
- ¼ teaspoon salt
- Colored sugars or sprinkles for decorating
Instructions
- Preheat the oven to 350 degrees. Chill your cookie sheet in the refrigerator to help keep the dough from spreading.
- In a small bowl, stir together the flour and salt, then set aside.
- Cream the butter and sugar until the mixture looks light and fluffy.
- Add the egg yolks, vanilla, and almond extract. Mix just until combined.
- Add the flour mixture a little at a time, mixing until the dough is fully combined.
- Fill your cookie press with the dough and press shapes onto the chilled cookie sheet, leaving about 2 inches between cookies.
- Sprinkle with colored sugar or sprinkles.
- Bake for 6 to 8 minutes, or until the edges just begin to brown.
- Let the cookies rest on the pan for 3 to 5 minutes, then transfer them to a wire rack to cool.
Notes
Pan: Use a cold, ungreased, unlined cookie sheet so the dough sticks. Keep the dough at room temperature so it presses easily.
Storage: Keep cooled cookies in an airtight container at room temperature for up to 2 weeks.
Freezing: Freeze baked cookies for up to 2 months, or tightly wrapped dough for up to 3 months. Thaw the dough in the fridge overnight, then let it soften on the counter before pressing.
Don’t overbake: Take them out as soon as the edges just begin to brown so they stay tender.
Nutrition
Serving: 1 | Calories: 53kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 11mg | Fiber: 0.1g | Sugar: 2g
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