Spritz Butter Blossoms Recipe

Spritz Butter Blossoms Recipe photo by Taste of Home

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From Harwich Port, Massachusetts, field editor Christine Omar suggests, "Pretty cookies made from this recipe can be customized to the bride's chosen colors with food coloring and colored sugars."

This recipe is:

Diabetic Friendly

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Spritz Butter Blossoms Recipe

Prep: 30 min. Bake: 10 min./batch

Yield: 82 Servings

30 10 40

Ingredients

3/4 cup sugar
1/2 cup blanched almonds, toasted
1 cup butter, softened
1 egg
1 teaspoon almond extract
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
Sprinkles or colored sugar

Directions

Place sugar and almonds in a food processor; cover and process until almonds are finely ground.
In a large bowl, cream butter and sugar mixture until light and fluffy. Beat in the egg and extracts. Combine flour and salt; gradually add to creamed mixture and mix well.
Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Decorate with sprinkles or colored sugar.
Bake at 375° for 7-9 minutes. Remove to wire racks. Store in an airtight container. Yield: about 6-1/2 dozen.

Nutritional Facts 1 cookie equals 44 calories, 3 g fat (1 g saturated fat), 9 mg cholesterol, 31 mg sodium, 4 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1 fat.

Originally published as Spritz Butter Blossoms in Taste of Home June/July 2007, p7