Nutmeg Spritz
Ingredients
At a glance
Shaped, molded and pressed cookies
Makes
60
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2/3 cup sugar
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup ground almonds
- 2 1/4 cups all-purpose flour
- 1 to 3 tablespoons milk, if needed
Steps
Preheat oven to 350 degrees F. Place ungreased nonstick cookie sheets in the refrigerator for at least 10 minutes.
Cream butter and sugar on medium speed until light. Add egg yolks, vanilla, and salt. Stir in ground nuts and flour. Dough should be stiff; if it is too firm to easily pipe through the cookie press, add milk by the tablespoon.
Fit a cookie press with the form of your choice. Spoon dough into the press. Press out cookies, about 1 inch apart, onto chilled cookie sheets.
Bake in the center of the oven for 7 to 10 minutes, or until cookies are firm and beginning to color on the bottom. Let stand on cookie sheets for a minute, then remove to wire racks to cool.
Cream butter and sugar on medium speed until light. Add egg yolks, vanilla, and salt. Stir in ground nuts and flour. Dough should be stiff; if it is too firm to easily pipe through the cookie press, add milk by the tablespoon.
Fit a cookie press with the form of your choice. Spoon dough into the press. Press out cookies, about 1 inch apart, onto chilled cookie sheets.
Bake in the center of the oven for 7 to 10 minutes, or until cookies are firm and beginning to color on the bottom. Let stand on cookie sheets for a minute, then remove to wire racks to cool.
Additional tips
Store: In an airtight container
Freeze: Yes
Mail: Yes
Freeze: Yes
Mail: Yes
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