Description

These elegant vanilla spritz cookies are a buttery, melt-in-your-mouth classic featuring the warm, nostalgic aroma of almond and vanilla extracts. Their intricate shapes and crisp edges make them a beautiful and wholesome addition to any dessert platter or afternoon tea service.

Ingredients

1 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
2 1/4 cups all-purpose flour
1/2 teaspoon sea salt

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Instructions

Preheat your oven to 350°F (177°C) and set out nonstick baking sheets; do not use parchment paper as the dough needs to grip the metal surface to release from the press.
In a large mixing bowl, cream the softened butter and granulated sugar together on medium-high speed for about 3 minutes until the mixture is light and fluffy.
Add the egg, vanilla extract, and almond extract, beating on high speed for one additional minute until the aromatics are fully incorporated.
Lower the mixer speed and gradually add the all-purpose flour and sea salt, mixing only until the flour streaks disappear to avoid toughening the dough.
Pack the dough into a cookie press and click your chosen shapes onto the cold baking sheets, leaving roughly 2 inches between each cookie.
Bake for 7 to 9 minutes until the edges are just barely golden, then let them rest on the sheet for 5 minutes before moving them to a wire rack to cool completely.

Notes

For the sharpest designs, ensure your baking sheets are completely cold before pressing the dough; you can even pop them in the freezer for two minutes between batches. If you find the cookies are spreading too much, try chilling the dough inside the press for 10 minutes to firm up the butter before clicking out more shapes.

Prep Time: 20 mins
Cook Time: 8 mins
Category: Dessert
Method: Baking
Cuisine: American