Almond Spritz Cookies
4 dozen cookies
3/4 cup blanched slivered almonds
1 cup butter or margarine, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon almond extract
1 tablespoon milk
2 cups all-purpose flour
1/8 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350°F. Spread the almonds out on a baking sheet. Bake for 10 to 15 minutes, until lightly browned or until they give off an aroma. Remove from the oven, and allow to cool completely. Grind to a consistency resembling rough sand in a food processor or blender.
In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the almond extract, milk, and ground almonds. Sift in the flour, baking powder and salt. Mix to form a soft dough. Refrigerate the dough for 15 to 20 minutes.
Lightly grease cookie sheets using Pan Release. Fit a cookie press with the desired template and fill with dough. Press out cookies 1" apart onto ungreased cookie sheets.
Bake 8 to 10 minutes or until lightly browned. Cool 2 minutes. Remove cookies from cookie sheet and continue to cool on grid.
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