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.

Greek Pizza!

Normally, I am not the kind of blogger to share recipes, actually this is a first....because well, that just isn't on my radar.  I love (a little too much) food, but often am lacking in my efforts to be creative in the kitchen- unless it is something new on the wall!  

My dear friends, Cari Teff and Kate Stuart creators of "Bites" created this amazing recipe incorporating Odyssey feta cheese for a local cheese company, Klondike Cheese.   

They kindly gave me their permission to share this with my friends.

Odyssey Greek Salad Topped Pizza

(Recipe courtesy of Bites Catering)

Ingredients

½ cup mayonnaise

3 ounces cream cheese 

3 cloves garlic, minced

6 cups salad greens 

1 seedless cucumber, sliced

1 pint grape tomatoes

½ red onion, thinly sliced

¾ cup kalamata olives, sliced

8 ounces Odyssey feta cheese, divided

1 pizza crust or flatbread, baked

¼ cup greek vinaigrette (see recipe below)

Preheat oven to 350 degrees.  Combine mayo, cream cheese, 4 oz. Odyssey feta, and garlic.  Spread over prepared pizza crust and bake for 8 minutes.  Meanwhile, mix salad greens and veggies in a large bowl, toss with vinaigrette.  Place salad on pizza crust and top with remaining 4 oz. Odyssey Feta and enjoy!

Greek Vinaigrette

2 tablespoons white balsamic vinegar

4 tablespoons extra virgin olive oil

1 teaspoon fresh lemon juice

1 shallot, finely chopped

1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon pepper

In a bowl add balsamic vinegar, lemon juice, shallot, oregano.  Slowly whisk in olive oil.  Add salt and pepper to taste.