I broke out the cookie press this weekend and made my first batch of Christmas cookies. This recipe for cream cheese spritz cookies has been in my family for years and years. We’ve been making them since…oh, let’s see…2006! OK, so it’s a new family favorite, not an old family favorite but these little guys are tasty.
You don’t have to do too much to make me want to eat a cookie but, truth be told, I was never all that hot on spritz cookies until this recipe came along. They’re so pretty and I always wanted to like them, but most of the ones I tried seemed a little bland. When my brother-in-law gave me a cookie press for Christmas a few years ago, I felt like I needed to try a few recipes so I could get some use out of it. This was the first recipe I tried and I’ve never even bothered to look for any others.
The original recipe, called Butter Snow Flake Cookies is from the All Recipes site. I’ve modified it a bit by doubling the cinnamon, dropping the orange zest and substituting almond extract for half the vanilla extract.
Cream Cheese Spritz Cookies
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup butter, softened
- 3 ounces cream cheese, softened
- 1 cup white sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, salt, and cinnamon; set aside.
- In a medium bowl, cream together butter and cream cheese. Add sugar and egg yolk; beat until light and fluffy. Stir in the vanilla and almond extracts. Gradually blend in the dry ingredients. Fill a cookie press or pastry bag with dough, and form cookies on an ungreased cookie sheet. Sprinkle the cookies
- Bake for 8-9 minutes in the preheated oven, or until the cookies are golden brown on the peaks and on the bottoms. Remove from cookie sheets at once to cool on wire racks.
You might also like to check out my recipe for Caramel Graham Cracker Cookies.