Almond Cream Spritz

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Almond Cream Spritz

Yield: 5 dozen


  • 1 cup butter, softened
  • 1 3-ounce package cream cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 2 cups flour
  • finely chopped almonds


Preheat oven to 375 degrees. Beat butter and cream cheese in a large mixing bowl with an electric mixer on medium speed for 30 seconds. Add sugar, almond and vanilla extracts; beat until combined. Stir in flour. Cover and chill dough for 30 minutes or untli easily worked with, but not too stiff.

Pack dough into a cookie press and press onto ungreased baking sheets. Sprinkle with chopped almonds. Bake 8 to 10 minutes or until edges of cookies are firm, but not brown.

Allow to cool on baking sheet for one minute, then remove to wire racks to cool completely.

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