Did you (like me) forget that you're supposed to bring something to that holiday party? Don't worry, I've got you covered! These Almond Spritz cookies are buttery, satisfying, and not too sweet. Two bowls, one measuring cup, and approximately 45 minutes will get you about 50 of these lil cuties.
Also: I'm so excited to participate in a virtual cookie swap this week with some really awesome blogging ladies. Check out their recipes here (ahem, speaking of that holiday party you're supposed to bake for...)
Speculoos Button Cookies via Katherine in Brooklyn
Chocolate Dipped Matcha and Ginger Shortbread Cookies via Madeline Marie
Walnut Pepita Chocolate Chip Cookies via Nommable
GF + Vegan Gingerbread Men via Soul and Spoon
Chocolate Peppermint Coconut Macaroons via Pumpkin & Peanut Butter
Coconut Peanut Butter Cookies (vegan) via Maple Alps
Flaxseed & Pistachio Shortbread with White Chocolate Ganache Glaze via Lyndsey Eden
Speculoos Coffee Caramel Slices via Les Filles de Madeleine
Salted Dark Chocolate Cookies via The Foodwright
Dark Chocolate Butterscotch Cookies via Seek Satiation
Pretzel & Caramel Drizzled Snickerdoodles via Hopeless Thunder
- Flour: 3 1/2 cups
- Ground Almonds: 3/4 cup
- Salt: 1/4 teaspoon
- Butter: 1 1/2 cups (3 sticks)
- Sugar: 3/4 cup
- Egg: 1
- Vanilla Extract: 1 teaspoon
- Almond Extract: 1/2 teaspoon
The How To:
- Preheat oven to 325 degrees.
- Finely chop the almonds (don't worry if there are some bigger pieces left over - it adds a nice crunch!)
- In a medium-sized bowl, whisk together the flour, salt, and ground almonds.
- In the bowl of a stand mixer, cream together the butter and sugar.
- Add the egg, vanilla, and almond extract. Beat until well combined.
- Pour the dry ingredients into the wet ingredients and mix just until combined.
- Roll into teaspoon-sized balls and place on a parchment paper lined cookie sheet.
- Gently press a fork down on each cookie to flatten them/make them fancier.
- Bake for 10-12 minutes, remove from oven, cool on a wire rack.
- You can use a food processor to grind the almonds, but I actually like chopping them by hand! Bonus points if you have a rocking knife.
- Don't over-bake these! Even if they don't look done, I promise they are.
- Yes, it is a lot of butter. Yes, you need all of it.