Grandma Wendt's Almond Spritz Cookie Recipe
photo by Cook4_6
- Ready In:
- 35mins
- Ingredients:
- 7
- Yields:
-
5 dozen cookies
ingredients
directions
- The directions for this recipe are for using the poinsettia shape disk.
- Heat oven to 400 degrees.
- Mix butter and sugar.
- Mix in remaining ingredients. This is the critical moment for this cookie; if it feels too tacky add 1/8-1/4 cup of additional flour.
- Refrigerate for 10 minutes or so (I usually make a double batch, and refrigerate the first batch while I am mixing the second batch.).
- Fill the press with dough and press onto ungreased cookie sheet. (I can usually put 24 on a large sheet; they don't spread much).
- Sprinkle each cookie with colored sugar. (My Mom used to place a cinnamon dot into the center of each cookie, but I skip that).
- Bake for 7 minutes; remove from pan to cool. (You may need to adjust this depending on your oven).
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Tweaks
-
I backed off the temp to 375 and these guys were done nicely in 7 min. Possibly if this is a vintage recipe older oven might have baked differently. They were delicious and I followed the rest exactly, used poinsettia in the press and sprinkled with sugar before baking. Some of the prettiest press cookies I have turned out in years!
RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.