Raspberry Almond Spritz Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tbsp Raspberry preserves

• Baking & Spices

  • 2 1/4 cup All-purpose flour
  • 1 tsp Almond extract
  • 1/2 cup Granulated sugar
  • 1 Pink gel food coloring
  • 1/4 tsp Salt

• Nuts & Seeds

  • 1/2 cup Almonds

• Dairy

  • 1 1/2 sticks Butter

Found on savvyeat.com

Description

Ingredients

• 1/2 cup blanched almonds
• 1 1/2 sticks (3/4 cup) butter, softened
• 1/2 cup granulated sugar
• 1 egg, room temperature
• 2 tablespoons raspberry preserves
• 1 teaspoon almond extract (vanilla will work as well)
• 1/4 teaspoon salt
• Pink gel food coloring
• 2 1/4 cup all-purpose flour

Directions

• Preheat the oven to 400F.
• Pulse the almonds in a food processor until they turn into a coarse meal. Be careful not to process the nuts too much, or you will end up with almond butter!
• Cream the butter with the sugar until fluffy and pale yellow.
• Mix in the egg, raspberry preserves, almond extract and salt until smooth. Stir in a drop or two of food coloring. I used two drops to make the cookies really pink, but if you want to use less, youll have a nice pale pink color.
• Stir in the flour and almonds, mixing until just blended. If the dough feels really sticky, add more flour, 1 tablespoon at a time. Otherwise, the dough will get stuck in the cookie press and your shapes will look sloppy!
• Fill a cookie press with the dough and use as directed. Space the cookies 1 1/2 apart on an ungreased cookie sheet.
• Bake at 400F for 8-10 minutes. Allow to cool for 5 minutes, then transfer to a wire rack to cool completely.