Buttery Swedish Spritz Cookies
- 1 cup Soft Butter
- 2/3 cups Granulated Sugar
- 3 whole Egg Yolks
- 3 Tablespoons Almond Paste
- 1 teaspoon Almond Extract
- 2-1/4 cups Flour
- Colored Sugar, For Sprinkling
- Cream butter, sugar and yolks. Add in and cream the almond paste and extract. Work in the flour-but don't mix the tar out of it. Too much mixing will make it tough. Just make sure it's well incorperated.
- Chill the dough for about an hour, then put it in the cookie press with the die of your choice. Family favorites here are: hearts, trees, wreaths, and bells. Press them onto an ungreased cookie sheet. As you press them out, sprinkle colored sugar on top of them.
- Toss them babies into a 400 F preheated oven. Bake them for 7 to 10 minutes, being sure to pull them when just the edges start to turn a light golden brown (a good reason not to dye the dough-they are almost always overbaked when dyed) and remove from the pan. They will be a little soft, but they firm up as they cool. Believe me, I've made about a gazillion of these lil' suckers.
- Bottom line: the years that I am pressed for time around Christmas, the only cookie I make involves the Spritz press. Merry Christmas!
butter, sugar, egg yolks, almond paste, almond extract, flour, colored sugar
Taken from tastykitchen.com/recipes/holidays/buttery-swedish-spritz-cookies-2/ (may not work)