FoodbuzzWelcome to Full Circle, Featured Publisher for dailybuzz Food and Correspondent for Cupcakes Take the Cake. If you love a good adventure and an even better cupcake you might want to subscribe to my RSS feed. Thanks for visiting!

Tuesday, December 18, 2012

almond spritz cookies

baked with love2012
If you haven't spent the holidays with Full Circle Foodie before, I'd like to extend a warm welcome. This is my fifth year executing my "Baked with Love" project where I bake a variety of cookies and candies and then package them up all pretty to give, with love, to coworkers, friends and family. 

Each year, I incorporate tried and true traditions as well as new recipes that I am equally excited about. Grab some hot cocoa and enjoy your stay as my 2012 Box of Love unfolds before your eyes! 

Almond Spritz Cookies

I don't think a year will ever go by where my Almond Spritz Trees won't make an appearance in my Baked with Love boxes. These timeless cookies have been my favorite on the cookie tray for as long as I can remember.

In my opinion, the key to these cookies is using a vintage copper cookie press, just like my Mommom's, but I'm sure the modern day pressed cookies taste just the same. Don't forget the red hot on top; the slight crunch and hint of cinnamon really make these cookies pop!

Almond Spritz Trees
Almond Spritz Trees

Ingredients:
2 1/4 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup shortening
1 egg
1/2 teaspoon almond extract
Green food coloring

Preparation:
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cream together shortening and egg. Gradually mix in the flour, sugar, salt and baking powder until well combined. 
  3. Add almond extract and mix well. Add food coloring to desired color.
  4. Put through the cookie press onto cookie sheets. Decorate with sprinkles or colored sugar and top with a cinnamon candy.
  5. Bake at 375 degrees F (190 degrees C) for 10 -12 minutes or until very light brown and set.

Almond Spritz Trees

No comments: