Almond Vanilla Spritz Cookies
Submitted by Holzie
Light and buttery almond spritz cookies piped into festive shapes. Made with egg whites for an airy texture that melts in your mouth, perfect for holiday cookie platters.
YIELD
1 BatchPREP
10 minCOOK
10 minREADY
20 minThese classic spritz cookies combine vanilla and almond extract for a flavor that’s both familiar and fancy.
Using egg whites instead of whole eggs gives them an incredibly light, delicate crumb that practically dissolves on your tongue.
Press the dough through your cookie press into wreaths, trees, or stars, then watch them turn golden in just 10 minutes.
Kitchen Tips
- Soften the margarine to room temperature so it mixes smoothly and pipes easily through the press
- Don’t overwork the dough when combining wet and dry ingredients; mix just until moistened for the tenderest cookies
- Space cookies 2 inches apart as they spread slightly during baking
- Let the cookie press do the work; consistent pressure creates uniform shapes that bake evenly
Ingredients
Directions
Preheat oven at 350.
Prepare a baking sheet with cooking spray.
In a mixing bowl, combine margarine, egg whites, and vanilla.
In another mixing bowl, combine flour, sugar, and salt.
Mix wet ingredients with dry ingredients just until moistened.
Spoon dough into a cookie press fitted template of desired shape.
Press cookies 2 inches apart onto prepared baking sheet.
Bake 10 to 12 minutes, or until golden brown.
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