Fancy Spritz Cookies

Spritz cookies are the elegant little pressed cookies that turn up on every holiday tray, and this version leans almond. Ground almonds worked into the dough plus a full teaspoon of almond extract give them a tender bite and a marzipan-like, nutty fragrance.

The dough is enriched but delicate, bound with just an egg white rather than a whole egg, which keeps the cookies pale and crisp-tender instead of cakey.

The fun is in the cookie press. Pack the dough in and stamp out wreaths, stars, and rosettes, the fancy shapes that give these their name. Space them an inch apart so they keep their crisp edges.

A couple of pointers go a long way: the dough should be soft enough to push through the press but not greasy, and pressing onto a cool sheet helps the shapes grab and hold. Bake only to pale gold so they stay tender and don’t lose their definition.

Pro Tips

• Keep the dough soft and pliable, but chill it briefly if it gets too soft to hold a shape.
• Press onto a cool, unbuttered sheet so the dough sticks and the shapes stay crisp.
• Bake just until pale gold; browned spritz cookies turn dry and lose their delicate snap.
• Refrigerate the dough you’re not using, as directed, so it stays workable instead of melting.

Variations

• Tint the dough with food coloring or sprinkle with colored sugar before baking.
• Dip cooled cookies in melted chocolate or sandwich them with jam.
• Swap the almond extract for lemon, orange, or peppermint to change the flavor.