Grandma Wendt'S Almond Spritz Cookie Recipe – a delicious recipe with butter, sugar, flour, salt, egg, almond. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
The directions for this recipe are for using the poinsettia shape disk.
2
Heat oven to 400 degrees.
3
Mix butter and sugar.
4
Mix in remaining ingredients. This is the critical moment for this cookie; if it feels too tacky add 1/8-1/4 cup of additional flour.
5
Refrigerate for 10 minutes or so (I usually make a double batch, and refrigerate the first batch while I am mixing the second batch.).
6
Fill the press with dough and press onto ungreased cookie sheet. (I can usually put 24 on a large sheet; they don't spread much).
7
Sprinkle each cookie with colored sugar. (My Mom used to place a cinnamon dot into the center of each cookie, but I skip that).
8
Bake for 7 minutes; remove from pan to cool. (You may need to adjust this depending on your oven).
841
kcal
Calories
50
g
Fat
90
g
Carbs
11
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 butter or 1 cup margarine, slightly softened, 1/2 cup sugar, 2 1/4 cups flour (see note above), 1/2 teaspoon salt, and more.
Yes, Grandma Wendt'S Almond Spritz Cookie Recipe 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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