Buttery Swedish Spritz Cookies – a delicious recipe with Butter, Sugar, Egg Yolks, Almond Paste, Almond Extract, Flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream butter, sugar and yolks. Add in and cream the almond paste and extract. Work in the flour-but don't mix the tar out of it. Too much mixing will make it tough. Just make sure it's well incorperated.
2
Chill the dough for about an hour, then put it in the cookie press with the die of your choice. Family favorites here are: hearts, trees, wreaths, and bells. Press them onto an ungreased cookie sheet. As you press them out, sprinkle colored sugar on top of them.
3
Toss them babies into a 400 F preheated oven. Bake them for 7 to 10 minutes, being sure to pull them when just the edges start to turn a light golden brown (a good reason not to dye the dough-they are almost always overbaked when dyed) and remove from the pan. They will be a little soft, but they firm up as they cool. Believe me, I've made about a gazillion of these lil' suckers.
4
Bottom line: the years that I am pressed for time around Christmas, the only cookie I make involves the Spritz press. Merry Christmas!
898
kcal
Calories
60
g
Fat
75
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup Soft Butter, 2/3 cups Granulated Sugar, 3 whole Egg Yolks, 3 Tablespoons Almond Paste, and more.
Yes, Buttery Swedish Spritz Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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