Quick to make, these springy cookies are filled with a delicious buttery almond flavor.
Quick to make these springy cookies are filled with a delicious almond flavor.
Happy Wednesday! Or is it Thursday? I don't know. My life feels like it is completely without structure these days. Work is still on hiatus for another month. My roommate is teaching from home. I have nowhere to go, and no one to see. The pandemic is really shifting how my life these days. With all this extra time, I've been doing a lot more outside lately. My workout game has definitely gone up. I can run farther and longer than I've been able to in years. We've been gardening and planting a lot more. I am really happy we planted bulbs last fall. These cookies are usually a Christmas cookie for me, but I wanted to make something springy, so I used the flower disc on the cookie press. But you don't have to have a cookie press to make these. You can also use a pastry bag and tip and pipe cookies however you want to. The cookies are almost a shortbread consistency, with a delicious almond flavor. And they are pretty quick to make! 1 cup unsalted butter, softened 3/4 cup sugar 1 egg, at room temperature 1 teaspoon vanilla extract 1 teaspoon almond extract 2 1/4 cups flour 1/2 teaspoon salt sprinkles for decoration (optional) Preheat oven to 350°F. Line a couple of baking sheets with parchment paper. Set a side. Cream the butter and sugar in a large bowl. If using a stand mixer, use the paddle attachment. This will probably take about 2 minutes. Add egg, vanilla, and almond extract. Beat on medium until combined, scraping down sides to make sure everything is incorporated. Add the flour and salt. Beat until completely combined. Fill your cookie press with dough and press out onto prepared pans leaving about an inch of space between each cookie. Add sprinkles if using. The dough may become too soft to press, so refrigerate for about 10 minutes if this happens. Bake for 6-8 minutes, or until just beginning to brown on the edges. Let cool on baking sheet for about 5 minutes before transferring to cooling rack.
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