Almond Butter Spritz Cookies
|Butter||2 Cup (32 tbs) (room temperature)|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Cup (32 tbs), sifted|
|Blanched almonds||1⁄4 Cup (4 tbs), finely grated|
Blend butter and sugar until light and fluffy.
Add egg and egg yolk and beat well.
Stir in flour and almonds.
Put into cookie press, press out into small wreaths onto an ungreased cookie sheet.
Bake in a moderate oven (375° F.) for 5 or 6 minutes.
Cookies should be only delicately brown on bottom and edge.
Remove to cake racks while still warm and cool thoroughly.
Store in airtight container.
Make about 70 small cookies.