So these cookies have been making an appearance on our December cookie jar recently. Well… I have to be honest, I wasn’t always to keen on using the cookie spritzer. I had issues with the dough being to runny or to stiff…. Well after tweaking this recipe here and there, I think I finally found the right combination.
I like to dunk half of the cookie in some melted candy chocolate and sprinkle them with some hundreds and thousands. That makes them look so festive.(Plus the kids are just so fond of hundreds and thousands. They are convinced it makes anything taste better. In fact when my girl was younger she ate these little guys over her porridge, convinced that they made the porridge tastes better… LOL ) But even if you leave them plain they are simply delicious!!! A Buttery and crispy cookie with a light almond flavor…. MMmmmmm…. This recipe yield about 80 cookies.
INGREDIENTS:
Yield: +/- 90 cookies Prep time : +/- 30 min
1 Cup soften butter
1 ¼ Caster sugar
½ teaspoon of salt
1 Egg
½ Teaspoon Almond Essence (Or Extract)
1 Teaspoon Vanilla Essence
2 ½ Cups of Flour
Preheat your fan assisted oven to 180 ˚C
With an electric mixer, cream together the sugar, butter and salt until it’s light and fluffy. Mix in the egg and then slowly add the flour in while mixing.
Fit your cookie press (Cookie Spritzer) with the disk of your choice. Fill the press with your dough and press cookies out onto a greased baking tray. You will have to space them about 3 – 4 cm apart as they spread. Bake them for about 5-8 minutes or until they are light golden brown.
Let them cool completely on a wire rack before storing them in an airtight container. If you wish you can dunk half of the cookie into melted chocolate candy and then add some festive sprinkles.
