Almond Spritz Cookies

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I make several double batches of Almond Spritz every Christmas. It's one of my husband's favorite cookies. My recipe is exactly the same as this one, except for the almond extract. If you want theses cookies to actually TASTE like almond, you should bump up the almond to 2 1/2 teaspoons. And this recipe won't make very many cookies. You might as well double it if you're going to bother to make them. I use an electric spritz gun. I've gone through several "duds" to find a gun that works as slick as this one. So, if you buy a gun that gives you grief...RETURN IT AND BUY A DIFFERENT ONE. Have more than one cookie sheet. If your sheet is still a little warm from the last batch of cookies you took out if the oven, the dough isn't going to want to stick to It. I use 3 big cookie sheets. Bake your cookies in the middle of the oven. This recipe says bake time is 11 minutes. My oven works best at 12 minutes. But watch them. They don't take very long and burn faster than you think! Lol! Cookies with a lot of butter taste much better when they're eaten cold. So store them in the freezer or the refrigerator.
564522e6765c   •  31 Dec   •  Report
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2 1/2 cups unbleached all-purpose flour

1/2 teaspoon salt

1 cup butter, at room temperature

1 package (3 ounces) cream cheese, at room temperature

1 cup granulated sugar

1 egg yolk

1 teaspoon almond extract

colored sugar (optional)

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