Save on Pinterest

Almond Cream Spritz

Love spritz cookies at Christmastime? Try this version featuring almond-flavored dough. Sprinkle them with colored sugar for the holidays or chopped almonds for everyday cookies. —Jo-Anne Cooper, Camrose, Alberta
  • Total Time
    Prep: 25 min. + chilling Bake: 10 min./batch
  • Makes
    about 3 dozen


  • 1 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • Colored sugar or finely chopped almonds


  • Cream butter, cream cheese and sugar until light and fluffy. Beat in extracts. Gradually beat in flour. Refrigerate, covered, 30 minutes.
  • Preheat oven to 375°. Using a cookie press fitted with a disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Sprinkle with colored sugar.
  • Bake until set, 8-10 minutes. Cool on pans 1 minute. Remove to wire racks to cool.
Nutrition Facts
1 cookie: 90 calories, 6g fat (4g saturated fat), 16mg cholesterol, 48mg sodium, 8g carbohydrate (3g sugars, 0 fiber), 1g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • Sarah
    Nov 30, 2020

    Oi I just realized I used half of the butter I was supposed to... And they turned out not so bad after sitting around for an evening.

  • sewsal
    Jun 25, 2017

    cookies tasted good but had a hard time not h aving them stick to the press. chilled them but still stuck any suggestions ?

  • Toonietoad
    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.

  • murphsandy
    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.,

  • AnnDD
    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.

  • MareUT
    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.

  • KarenSere
    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.

  • lyndawingerter
    Dec 4, 2013

    Sound delicious and I will try this year. Wanted to point out to first couple reviewers that recipe does not call for almonds in the dough, just sprinkled on top.

  • RedRain
    Dec 4, 2013

    Fabulous recipe but please be sure the almonds are ground in your Cuisinart or similar gadget, as that is the way to ensure the almonds are finely ground enough to fit through cookie press easily. They are an essential ingredient in these cookies and they are also very good for you healthwise!

  • zoey5552
    Dec 4, 2013

    Almond cream spritz are the best. I don't add the almonds as they are a bit tough to get through the press; but this has the best taste!