Spritz Butter Cookies: The Perfect Christmas Cookie!
Channel: Rockin Robin Cooks
Date: 2022-12-22

These German spritz cookies or cookie press cookies are so easy to make and are fun to decorate. These are gluten free cookies using almond flour, butter and almond extract. 
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Spritz Almond Butter Cookies
Ingredients:
2 ¼ cups almond flour, extra fine, blanched
3 Tbsp. Bob’s Red Mill 1 to 1 baking flour (gluten free)
1 tsp. Baking powder
7 Tbsp. softened butter
1 tsp. Almond extract
1 large egg
¼ tsp. Salt

Direction:
Preheat oven to 350 degrees F.

In a medium bowl combine the dry ingredients: the almond flour, 1 to 1 baking flour, baking powder and the salt. Stir and set aside.

In a mixing bowl, I used my kitchen aid mixer but any will do, add the butter and sugar and mix until light and fluffy. 

Add the egg and the almond extract to the mixer and blend at medium speed until fully incorporated. 

Add ½ of the flour mixture and mix until just combined. Add the second half and mix again until just combined. 

Scrape down the bowl and pour the batter onto some plastic wrap. Cover the dough and place it into the refrigerator to chill for 20 minutes.

After 20 minutes take the dough out and cut off just enough dough to fit into a cookie press. I used some plastic wrap to roll the dough into a cylinder.

Place the dough into the press and attach your favorite disk. Click to push the dough down into the press and place the press onto a cookie sheet and click one click to press the dough out and make a cookie. Be sure to lift slowly. 

Press out all the cookies and add sprinkles, colored sugar, or chocolate chips and bake in a 350 degree oven for 7 to 8 minutes or until the bottom of the cookies are golden brown. 

These are best eaten warm out of the oven and will keep for 3 to 4 days. If placed in a ziploc bag they do become more soft. Enjoy!

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Rockin Robin
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