Nana Mabel's Swedish Spritz Cookies
You're going to love my Nana Mabel's Swedish spritz cookies! Perfectly pressed and buttery with a hint of almondy goodness, these cookies are a classic holiday treat you'll want to pass down for generations.
Servings: 75
Ingredients
- 1 cup butter, at room temperature (2 sticks)
- 3/4 cup sugar
- 3 egg yolks
- 2 teaspoon almond extract
- 2.25 cups sifted all-purpose flour
Instructions
- Preheat oven to 350℉. Line a baking sheet with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar. Cream together until light and fluffy. About 3 minutes. Add in the egg yolks and almond extract and mix until combined.
- Slowly add the sifted flour to the creamed mixture. Mix until combined.
- Once the dough is ready, divide it into 4 or 5 balls. If you are using a cookie press, shape the dough to fit the press and press cookies onto a baking sheet. If you are using a spritz press, do not over-stuff the press because it will ooze out. Hold the spritz and press flush against the parchment paper so the cookie dough sticks to the parchment. If you don’t have a press, you can follow the same recipe using a 1-tablespoon cookie scoop.
- Bake at 350℉ for 10-13 minutes (12 was the perfect number for us) or until the bottoms just start to turn golden brown.
- Remove from the oven and transfer to a wire rack to cool.
Video
Notes
- To decorate the cookies with sprinkles, add them before baking.
- Vanilla extract can be used instead of almond.
- We use the oldest version of this Wilton Spritz press.
- This recipe will yield approximately 75 bite-sized spritz cookies.
Nutrition
Calories: 46kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Fiber: 0g | Sugar: 2g