Valentine Spritz Cookies

Over the years I've baked more cookies than I can count and I can honestly say Spritz are by far my favorite. Maybe it's because they remind of walks to a local bakery with my grandmother. Or maybe it's just because they are buttery, crisp yet tender and have just a hint of almond and vanilla. Either way, in my humble opinion they are the perfect cookie. Once you master your technique the possibilities for variation are endless.

I favor the classic glace' cherry in the middle. But a sprinkling of glittery sanding sugar or a dip into some dark chocolate will give you an equally delectable bite. I never tire of baking these. Some people like to swap out some flour for cornstarch for a more crisp texture. Others like to use confectioners sugar in place of granulated for a softer result. I prefer a more basic formula. 

While most folks make these at Christmas time, I think they suit every occasion. This year I whipped up a batch for Valentine's Day.

My grandmother and I took many walks to this local bakery near her home in Astoria. We always
had great talks along with our delicious treats and I learned a lot about what makes a perfect cookie.
The baker had quite the crush on my grandma. But that's a story for another time.

Simple ingredients often lead to complex flavors.

After test driving an endless amount of new fangled cookie guns- this classic will by far give you the best result. If you don't have one stashed in the back of your cupboard, look for one online at places like ebay or at your local charity shops. You won't be sorry.

Cooled cookies take a quick dip in some melted dark chocolate for the perfect Valentine treat. 

Spritz Cookies 

Makes about 3 dozen cookies 

Ingredients:

1c butter, room temperature

1/2c almond flour*

1/4c sugar

1 egg, room temperature

1 tsp vanilla extract

1 tsp almond extract

2c all purpose flour 

1/8 tsp salt

Optional: sanding sugar, glace' cherry, chocolate or decor of choice

Directions:

Preheat the oven to 375 degrees

1. In a large mixing bowl, cream together butter, almond flour and sugar until well mixed.

2. Add the egg and extracts, scraping down the bowl to be sure all the ingredients are blended.

3. Slowly add the flour and salt. Mix just until combined. For a tender cookie, don't over mix.

4. Add dough to your cookie press and pipe on to CLEAN, UNGREASED cookie sheets. This is crucial for a good Spritz. Trust me on this. It took me many years and many failed attempts to figure out this is the path to a successful Spritz.

5. Sprinkle with sanding sugar or a place' cherry if using. Bake for 8-10 minutes or just until set. I like a pale cookie. For a more golden Spritz, increase your baking time until you reach your desired color, checking frequently so they don't burn.

6. Cool on wire racks and enjoy!

These cookies keep well packed in airtight containers.

*Almond flour can be substituted for finely ground almonds.