Danish Spritz Cookie
Ingredients
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 3/4 cup sugar
- 2 sticks unsalted butter (1 cup), softened
- 1 egg yolk
- 1/4 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- Optional: green and red food coloring and decorations, sprinkles or colored gels and icings
These classic butter cookies are made extra rich and delicious with the addition of Odense Almond Paste.
Time
7-9 minutes to bake per tray
Yield
110-116 cookies
Directions
- Preheat oven to 350°F with oven rack in middle position. Use ungreased cookie trays and no parchment.
- Add Almond Paste (grated using large hole side of a box grater) and sugar to a food processor fitted with a metal blade. Pulse until the texture of fine sand*. Pour almond/sugar mixture into a mixing bowl. Add butter one stick at a time and beat until light colored and fluffy, frequently scraping bottom and sides of bowl. Add yolk and beat until very creamy.
- Whisk flour and salt together and add to mixing bowl. Beat on low speed until soft dough is formed. If desired, divide dough into thirds and color one red, one green and leave one plain.
- Place one third dough into cookie press and form cookies into desired shapes, spacing cookies about 1 inch apart. Decorate with colored sprinkles if desired. Bake cookies 7-9 minutes or until edges of cookies are barely browned.
- Cool cookie trays on wire rack 2-3 minutes then carefully transfer cookies from pan to a wire rack to finish cooling. When cool decorate, as desired.