fiddlehead.....every changing, ever growing

fiddlehead....ever changing, ever growing

Tuesday, December 27, 2011

Spritz....yummie

I have a thing for Almond Spritz Cookies.   
I mean it is basically butter, flour, sugar and a bunch of almond (we always double or triple the almond).
There is also the fact that my Mom and I have made these together many, many times while I was growing up.
So, to me that smell of almond smells of love.

First, get your hands on a cookie press...this is a vintage one with a twist press and disk for different shapes.  I bet there are more updated cookie presses, but I am partial to the beautiful vintage kind.

Here is Mom stirring up trouble....



Then clean up and smell the almond extract.....ahhh

 Mix it all up.

 Choose the shape you want your spritz.  We started with flowers and then went to wreaths later.
Get the cookie dough in your cookie press.


Sprinkle on colored sugars or cinnamon imperials...

And of course, don't let any dough go to waste!
I still love licking the beaters.



These did not last long...


Here is the recipe (from cooks.com) :

THE BEST ALMOND SPRITZ COOKIES

1 c. soft butter
2/3 c. sugar
3 egg yolks
1 tsp. vanilla flavoring
1 1/2 tsp. almond flavoring
2 1/2 c. flour

Heat oven to 400 degrees. Mix butter, sugar, egg yolks and flavorings thoroughly. Work in flour. Press through cookie press into desired shapes onto ungreased cookie sheet. Decorate. Bake 7 to 10 minutes. About 6 dozen.

4 comments:

ginanorma said...

Oh my gosh, I need a spritzer NOW!
I love them, but don't own a spritzer, they sound divine! thanks for the recipe!
xo

Bridget said...

My grandma always made hers in to the shape of candy canes. I miss them so much. I miss her more. xo

Ingrid said...

I love your pictures! Also- thanks for the recipe... I plan on trying it out soon!

Linda said...

Spritz is one of our family favorites too. We c

olor the dough in 4 colors and press them thru a press very much like yours. I bought the new modern ones for my daughters several years ago but they don't work as well as the old fashioned one. We always make a double recipe too as they go sooo fast!

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