These delicate, buttery spritz cookies are infused with almond flavor, shaped into crisp wafers, and dipped in a smooth semi-sweet chocolate glaze. Finished with optional almond slices, they’re perfect for holiday trays or an elegant treat any time of year.
YIELD
24 servingsPREP
15 minCOOK
25 minREADY
40 minPro Tips
- Cookie Press Success: If the dough doesn’t stick to the cookie sheet, chill it for 10-15 minutes to firm up slightly. Ensure the sheet is clean and free of grease.
- Chocolate Dipping: Use a fork to dip cookies for better control and less mess. If the chocolate thickens, gently rewarm it in the hot water bath.
- Avoid Breakage: Handle cookies gently after baking, as they’re fragile until fully cooled.
- Flavor Boost: Toast the almond slices lightly in a dry skillet for 2-3 minutes to enhance their nutty flavor before garnishing.
Optional Variations
- Citrus Twist: Replace almond extract with 1 teaspoon orange or lemon extract and garnish with zest instead of almonds.
- Double Chocolate: Add 2 tablespoons unsweetened cocoa powder to the dough for a chocolate-almond combo, reducing flour by 1 tablespoon.
- Nut-Free: Skip the almond extract and use vanilla extract (1 teaspoon) instead; omit almond garnish or replace with sprinkles.
Ingredients
Directions
Heat oven to 400℉ (200℃).
In large bowl, beat powered sugar and margarine until light and fluffy.
Add egg and almond extract; blend well.
Lightly spoon flour into measuring cup; level off.
Stir in flour and salt; mix well.
Fill cookie press with dough.
Using the bar plate, form 4 strips of dough the length of the ungreased cookie sheet.
Score the cookie dough at 2½ inch intervals.
Bake at 400℉ (200℃) for 3 to 5 minutes or until set but not brown.
Cut strips into individual cookie on scored lines.
Immediately remove from cookie sheet.
Cool completely.
Line cookie sheets with waxed paper.
In small saucepan over low heat, melt chocolate and shortening, stirring constantly.
Remove from heat. Set saucepan in hot water to maintain dipping consistency. Dip half of cooled cookie into chocolate; allow excess to drip off. Place cookie on prepared cookie sheet. Garnish with almond slices (if desired). Allow glaze to set. Store between sheet os waxed paper covered in container in cool place.
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