Almond Creme Spritz Cookies
1 cup butter, softened
1 3-ounce package cream cheese, softened
1/2 cup sugar
1/2 teaspoon almond extract
1/4 teaspoon vanilla
2 cups all-purpose flour
Finely chopped almonds
Beat butter and cream cheese in a large mixing bowl
till well combined. Add sugar, almond extract, and
vanilla; beat till combined. Beat in flour. Cover and
chill dough for 30 minutes or till easily worked but
not too stiff.
Pack dough into a cookie press. Force dough through
press onto ungreased cookie sheets. Sprinkle with
almonds. Bake in a 375 F. oven for 8 to 10 minutes
or till edges of cookies are firm but not brown.
Remove cookies and cool on wire racks. Makes about 60.
Make-ahead tip: Cool cookies completely. In an
airtight or freezer container, arrange cookies in a
single layer; cover with a sheet of waxed paper.
Repeat layers, leaving enough air space to close
container easily. Freeze up to 1 month.
Nutrition facts per serving: 59 calories, 4 g total
fat (2 g saturated fat), 10 mg cholesterol, 35 mg
sodium, 5 g carbohydrate, 0 g fiber, 1 g protein.
Daily Values: 3% vitamin A, 0% vitamin C, 0% calcium,