Spritz Cookies
Buttery vanilla-almond spritz cookies piped into big swirls with a 1M tip and topped with nonpareil sprinkles.
Ingredients
| 1 cup | 240 ml | butter, room temperature |
| 3/4 cup | 180 ml | granulated sugar |
| 2 | egg yolks | |
| 1 tsp | 5 ml | vanilla extract |
| 1/4 tsp | 1.3 ml | almond extract |
| 1/2 tsp | 2.5 ml | salt |
| 2 cups | 480 ml | all-purpose flour |
| — | nonpareil sprinkles for garnish |
Instructions
Preheat oven to 350 degrees. In a mixing bowl, add in the butter and sugar. Mix until light and fluffy. Add in the vanilla and almond extracts and yolks. Mix until incorporated. Add in the salt and flour and mix until the cookie dough comes together. Use a strong piping bag with the 1M tip and fill with the stiff cookie dough. It's going to take some strength to squeeze out the dough. Pipe swirls on a cookie sheet. My swirls were huge and I only put 5 on my cookie sheet. Sprinkle some nonpareils on the tops of the cookies. Place in the oven and bake for 11-13 minutes until the edges become golden brown. Your cookies will bake faster if they're smaller than mine. Let cool on the cookie sheet for 10 minutes before transferring to a cooling rack. That will prevent the cookies from breaking apart.