Grandma Wendt's Almond Spritz Cookie Recipe

"This is a 3rd generation holiday cookie; my kids insist that it be made every year, as did I. I even searched e-bay for the old metal cookie press like my Mom used. I know there are more "modern" presses, but it would not be as traditional for me as twisting the handle on the old silver press. *Use all purpose, not self rising flour for this recipe. If the dough is resistant to being pressed try these tricks: Very lightly spray the exit point of the press and disk with cooking spray. This step should be repeated each time the press is emptied and needs to be refilled. Wash and dry press after each time it empties; with the final rinse being cold."
 
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photo by Cook4_6 photo by Cook4_6
photo by Cook4_6
Ready In:
35mins
Ingredients:
7
Yields:
5 dozen cookies
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ingredients

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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

  1. 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

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.
 
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