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Swedish Almond Spritz Cookies Recipe

swedish-almond-spritz-cookies

Cook Time: 10 Min

Yield: 8 Servings

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Ingredients

  • 1 C. powdered sugar
  • 1 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 large egg
  • 1/4 tsp. salt
  • 2 Tbsp. water
  • 3/4 tsp. Spice Islands® Pure Vanilla Extract
  • 1/2 tsp. Spice Islands® Pure Almond Extract
  • 2 1/4 C. all-purpose flour
  • 1/2 C. finely ground blanched almonds
  • Sliced almonds

Directions

  1. HEAT oven to 400ºF. Combine powdered sugar and shortening in a large bowl; beat on medium speed until light and fluffy. Beat in egg, salt, water, vanilla and almond extracts. Using a spoon, stir in flour until well mixed. Stir in ground nuts.
  2. FIT cookie press with desired template. Fill cookie press; press dough onto ungreased baking sheets. Press almond slices onto the center of the cookies, if desired.
  3. BAKE 7 to 9 minutes or until set, but not brown. Cool one minute. Remove to cooling rack.
  4. If dough becomes too soft, refrigerate about 5 minutes or until firm.

Swedish Almond Spritz Cookies Recipe

swedish-almond-spritz-cookies

Cook Time: 10 Min

Yield: 8 Servings

Ingredients

  • 1 C. powdered sugar
  • 1 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 large egg
  • 1/4 tsp. salt
  • 2 Tbsp. water
  • 3/4 tsp. Spice Islands® Pure Vanilla Extract
  • 1/2 tsp. Spice Islands® Pure Almond Extract
  • 2 1/4 C. all-purpose flour
  • 1/2 C. finely ground blanched almonds
  • Sliced almonds

Directions

  1. HEAT oven to 400ºF. Combine powdered sugar and shortening in a large bowl; beat on medium speed until light and fluffy. Beat in egg, salt, water, vanilla and almond extracts. Using a spoon, stir in flour until well mixed. Stir in ground nuts.
  2. FIT cookie press with desired template. Fill cookie press; press dough onto ungreased baking sheets. Press almond slices onto the center of the cookies, if desired.
  3. BAKE 7 to 9 minutes or until set, but not brown. Cool one minute. Remove to cooling rack.
  4. If dough becomes too soft, refrigerate about 5 minutes or until firm.

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