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Almond Spritz Cookies

cookies

1 cup butter
3 ounces almond paste (1/2 cup); cut in bits
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
3/4 teaspoon almond extract
2 cups all-purpose flour

In large bowl, beat together butter, almond paste and sugar until smooth. Add egg, vanilla and almond extract; beat until very smooth. Stir in flour in 2 additions until blended. Spoon dough into cookie press. Press out desired shapes, about 1/2 inch apart, onto ungreased baking sheets. Decorate as desired. Bake in top and bottom thirds of 375°F oven for 8 to 10 minutes or until very lightly browned, rotating and switching pans halfway through. (Cookies can be stored in airtight container. For up to 1 week or frozen for up to 1 month.) TIP: Press spritz dough into shapes such as wreaths and candy canes. Decorate before baking, using coloured sugar and sprinkles, chopped candied cherries, chocolate shot or edible gold and silver: Or decorate after baking by sprinkling with icing sugar or dipping into chocolate.

Contributor: Canadian Living - December, 1998

Yield: about 70 cookie

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