Almond Cream Spritz Recipe
Almond Cream Spritz Recipe photo by Taste of Home

Almond Cream Spritz Recipe

Publisher Photo
Love spritz cookies at Christmastime? Try this version featuring almond-flavored dough and chopped almonds sprinkled on top. —Jo-Anne Cooper, Camrose, Alberta
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch
MAKES:36 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch
MAKES: 36 servings

Ingredients

  • 1 cup butter, softened
  • 1 package (3 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1/2 cup finely chopped almonds

Nutritional Facts

1 cookie equals 100 calories, 7 g fat (4 g saturated fat), 16 mg cholesterol, 43 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Directions

  1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in extracts. Gradually add flour. Cover and refrigerate for 30 minutes.
  2. Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Sprinkle with almonds. Bake at 375° for 8-10 minutes or until set. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container. Yield: 3 dozen.
Originally published as Almond Cream Spritz in Country Woman Christmas Annual 2011, p77

Nutritional Facts

1 cookie equals 100 calories, 7 g fat (4 g saturated fat), 16 mg cholesterol, 43 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Almond Cream Spritz

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 5, 2013

"Boy I hate when I misread instructions. I am sure they were thinking of cookies like almond sandies which have finely chopped almonds in the cookies."

MY REVIEW
Reviewed Dec. 4, 2013

"RedRain, you misread the recipe. DO NOT grind the almonds. They are to be finely chopped, NOT ground. After you press the dough onto the cookie sheet, THEN you sprinkle the CHOPPED almonds on top -- take a look at the picture. The flavor of almonds in the dough comes from the almond extract ONLY. This recipe is a good one.,"

MY REVIEW
Reviewed Dec. 4, 2013

"Oh-oh, looks like someone may have misread the recipe. The almonds do not go INTO the cookie dough. They are sprinkled ON TOP OF the "pressed" cookies. These cookies are scrumptious; try making them again--only this time add the finely chopped almonds AFTER the cookies have been pressed."

MY REVIEW
Reviewed Dec. 4, 2013

"These were wonderful. I'm not sure why the others mentioned problems with the almonds. They are not in the cookie batter. They are sprinkled over the cookies after they are pressed. I made some with the almonds sprinkled on top and some without, since I have a friend who can't eat nuts. They have a wonderful almond taste either way."

MY REVIEW
Reviewed Dec. 4, 2013

"Maybe I'm missing it, but where does it say to add the ground almonds to the dough? Aren't they just sprinkled on top AFTER the dough has gone through the cookie press? Glad I can read the instructions - I'll definitely try these - they sound delicious - but I'll actually FOLLOW the directions."

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