Almond Cream Spritz/Cookie Press
This delicious cookies made from cream cheese make an excellent treat after a meal.
Yield
30 servingsPrep
50 minCook
10 minReady
60 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| 1 | pk |
cream cheese
softened (3 oz) |
*
|
| ½ | cup |
sugar
|
|
| ½ | teaspoon |
almond extract
|
*
|
| ¼ | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 1 | pk |
cream cheese
softened (3 oz) |
*
|
| 118 | ml |
sugar
|
|
| 2.5 | ml |
almond extract
|
*
|
| 1.3 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
Directions
Beat butter and cream cheese in a large mixing bowl until combined. Add sugar, almond extract and vanilla. Beat until combined. Beat in flour. Cover chill dough for 30 minutes or until easily worked but not too stiff.
Pack dough into a cookie press. Force dough through press onto ungressed cookie sheet. Bake in a 375℉ (190℃) oven for 8 to 10 minutes or until edges of cookies are firm but not brown. Remove cookies and cool on wire racks.
Makes about 60.
