Almond Spritz Cookies
By America's Test KitchenPublished on August 22, 2007
Time
1¼ hours, plus 20 minutes cooling
Yield
Makes about 6 dozen 1 1/2-inch cookies
Ingredients
Before You Begin
We had the best results baking these cookies one sheet at a time. When reusing a cookie sheet, make sure that it has completely cooled before forming more cookies on it. Unbaked dough can be refrigerated in an airtight container for up to 4 days; to use, let it stand at room temperature until softened, about 45 minutes. Baked cookies will keep for more than a week if stored in an airtight container or zipper-lock bag. For longer storage, freeze unbaked cookies right on the baking sheet and transfer to zipper-lock bags for storage. When ready to bake, place them back on the baking sheet and follow the recipe, adding 2 to 4 minutes extra baking time.
Instructions
- Adjust oven rack to middle position; heat oven to 375 degrees. In small bowl, beat yolk, cream, and almond extract with fork until combined; set aside. Grind almonds and 2 tablespoons of the flour in food processor until powdery and evenly fine, about 60 seconds. Combine almond mixture with remaining flour in a medium bowl and set aside.
- In standing mixer, cream butter, sugar, and salt at medium-high speed until light and fluffy, 3 to 4 minutes. Scrape down bowl with rubber spatula. With mixer running at medium speed, add yolk/cream mixture and beat until incorporated, about 30 seconds. Scrape down bowl. With mixer running at low speed, gradually beat in flour/almond mixture until combined. Scrape down bowl and give final stir with rubber spatula to ensure that no flour pockets remain.
- If using cookie press to form cookies, follow manufacturer's instructions to fill press; if using pastry bag, follow illustrations 1 through 3 below to fill bag. Press or pipe cookies onto ungreased baking sheets, spacing them about 1-1/2 inches apart. Bake one sheet at a time until cookies are light golden brown, 10 to 12 minutes, rotating baking sheet halfway through baking time. Cool cookies on baking sheet until just warm, 10 to 15 minutes; using metal spatula, transfer to wire rack and cool to room temperature.
Time
1¼ hours, plus 20 minutes coolingYield
Makes about 6 dozen 1 1/2-inch cookiesIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Managing a finicky ingredient list is the biggest challenge in preparing a spritz cookie recipe. Carefully balancing the butter, sugar, flour, egg (yolk only), heavy cream (just a drop), vanilla, and salt is the only path to success—a few simple ingredients gathered in the proper proportions. Creaming the butter and sugar in traditional fashion worked well and produced a dough light enough to easily press or pipe the cookies.
Before You Begin
We had the best results baking these cookies one sheet at a time. When reusing a cookie sheet, make sure that it has completely cooled before forming more cookies on it. Unbaked dough can be refrigerated in an airtight container for up to 4 days; to use, let it stand at room temperature until softened, about 45 minutes. Baked cookies will keep for more than a week if stored in an airtight container or zipper-lock bag. For longer storage, freeze unbaked cookies right on the baking sheet and transfer to zipper-lock bags for storage. When ready to bake, place them back on the baking sheet and follow the recipe, adding 2 to 4 minutes extra baking time.
Instructions
- Adjust oven rack to middle position; heat oven to 375 degrees. In small bowl, beat yolk, cream, and almond extract with fork until combined; set aside. Grind almonds and 2 tablespoons of the flour in food processor until powdery and evenly fine, about 60 seconds. Combine almond mixture with remaining flour in a medium bowl and set aside.
- In standing mixer, cream butter, sugar, and salt at medium-high speed until light and fluffy, 3 to 4 minutes. Scrape down bowl with rubber spatula. With mixer running at medium speed, add yolk/cream mixture and beat until incorporated, about 30 seconds. Scrape down bowl. With mixer running at low speed, gradually beat in flour/almond mixture until combined. Scrape down bowl and give final stir with rubber spatula to ensure that no flour pockets remain.
- If using cookie press to form cookies, follow manufacturer's instructions to fill press; if using pastry bag, follow illustrations 1 through 3 below to fill bag. Press or pipe cookies onto ungreased baking sheets, spacing them about 1-1/2 inches apart. Bake one sheet at a time until cookies are light golden brown, 10 to 12 minutes, rotating baking sheet halfway through baking time. Cool cookies on baking sheet until just warm, 10 to 15 minutes; using metal spatula, transfer to wire rack and cool to room temperature.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
0 Comments