I was going to make heart-shaped cookies for Valentine's Day, but I didn't have almond extract, so I postponed by a day and made them for February 15th instead. The real reason I wanted to make these cookies was so that I could finally try out my cookie press that I bought more than a year ago. It worked pretty well, but it's messy and kind of a lot of work. I tried the heart shape, the Christmas tree, and a 5-petaled wreath/flower shape. I used the recipe for classic spritz cookies that came with the cookie press. They're not the best tasting cookies in the world, but they're ok and they were all eaten pretty quickly at work. They're more decorative than delicious really, so when I make them again it might just be to mix in with other cookies as a gift during the holidays. Next time, once I press out the dough, but before baking, I can try adding sprinkles. Maybe I'll see if I can find a better recipe, because the shapes really are pretty fun, and it would be worth the extra effort if they tasted better. #7 - done!
Classic Spritz Cookies
1 and 1/2 cups butter
1 cup granulated sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 and 1/2 cups all-purpose flour
1 teaspoon baking powder
* Thoroughly cream butter and sugar. Add egg, milk, vanilla, and almond extract. Beat well. Stir together flour and baking powder. Gradually add to creamed mixture, mixing to make a smooth dough. Don't chill! Put dough into cookie press and press onto ungreased cookie sheet. Bake 8-9 minutes at 375 degrees. Remove from sheet and cool on a rack.
New ingredient: almond extract
New skill: using my cookie press!
Yum, almond extract.
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