Spritz Butter Blossoms Recipe

Spritz Butter Blossoms Recipe
Spritz Butter Blossoms Recipe photo by Taste of Home
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Spritz Butter Blossoms Recipe

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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."
MAKES:
82 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch
MAKES:
82 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch

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 mixing bowl, cream butter and sugar mixture. 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.
Originally published as Spritz Butter Blossoms in Taste of Home June/July 2007, p7

Nutritional Facts

1 each: 44 calories, 3g fat (1g saturated fat), 9mg cholesterol, 31mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat.

  • 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
  1. Place sugar and almonds in a food processor; cover and process until almonds are finely ground. In a large mixing bowl, cream butter and sugar mixture. Beat in the egg and extracts. Combine flour and salt; gradually add to creamed mixture and mix well.
  2. 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.
Originally published as Spritz Butter Blossoms in Taste of Home June/July 2007, p7

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