Description

These festive Spritz cookies use a unique two-egg dough to ensure a soft, tender crumb that stays fresh throughout the holiday season. Perfectly buttery and easy to shape with a cookie press, they are the ideal treat for gifting or holiday platters.

Ingredients

1 cup (236g) unsalted butter, room temperature
2/3 cup (132g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/4 cups (270g) all-purpose flour
1/2 teaspoon salt

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Instructions

Preheat your oven to 400°F (200°C) and prepare clean, ungreased baking sheets.
In a large bowl, cream the room temperature butter and granulated sugar for 2-3 minutes until pale and fluffy.
Beat in the eggs one at a time, followed by the vanilla and almond extracts, until the mixture is smooth.
Gradually mix in the flour and salt on low speed until just combined.
Load the dough into a cookie press and extrude shapes onto the ungreased baking sheets, spacing them 1 inch apart.
Bake for 8-10 minutes until the bottoms are barely golden, then cool on the pan for 5 minutes before transferring to a wire rack.

Notes

For the best results, ensure your baking sheets are completely cold between batches to prevent the dough from melting prematurely. If you do not have a cookie press, a piping bag with a large star tip works excellently for creating beautiful rosettes.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American