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Almond Cream Spritz

 Almond Cream Spritz
Love spritz cookies at Christmastime? Try this version featuring almond-flavored dough and chopped almonds sprinkled on top. —Jo-Anne Cooper, Camrose, Alberta
36 ServingsPrep: 30 min. + chilling Bake: 10 min./batch


  • 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


  • 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.
  • 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.
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.

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Almond Cream Spritz (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.