Title: Rose Levy Berenbaum's Spritz
Categories: Cookie Holiday
Yield: 4 Servings

		This recipe is less sweet
		Than most spritz cookies.
		The almonds
		Create a more tender cookie
		So the sugar can be reduced.
		This also
		Results in a more attractive
		Shape

Rose Levy Berenbaum's Spritz Butter Cookies

1/2 c blanched sliced almonds (1.5 oz or 43 grams) 3/4 c sugar (5.25 oz or 150 grams) 1 c unsalted butter (8 oz or 227 grams) 1 large egg (3 Tbs = 1.2 tsp, or 1.75 oz without the shell) 1 tsp pure vanilla extract 1 tsp pure almond extract 2 c bleached all-purpose flour (10 oz or 285 grams) pinch of salt

[Note: Measure carefully. Consistency is very important in making spritz cookies. If you have a scale, rely on that rather than the cup measures; when I measured 2 c flour, I didn't get 10 oz. -- Leti] Place 2 oven racks in the upper and lower thirds of the oven Preheat oven to 375 degrees Place the almonds on a cookie sheet and bake them, stirring occasionally, for about 10 minutes, or until lightly browned. Cool completely.

Food Processor Method: In a food processor with the metal blade, process the almonds and sugar until they are ground powder fine. Cut the butter into a few pieces and add it with the motor running. Process until smooth and creamy. Add the egg and extracts and process until incorporated, scaping the sides of the bowl. Add the flour and salt and pulse in just until blended.

Electric Mixer Method: Soften the butter. Grate the almonds powder fine. In a mixing bowl, cream together the sugar and butter until fluffy. Add the egg and extracts and beat until blended. On low speed, gradually add the flour and salt and mix until incorporated.

For both methods: Scoop dough into pastry bag or cookie press. [The dough will be quite soft. -- Leti] Press out cookies about 2 inches apart. If desired, decorate with glace cherries, sugar sprinkles, or dragees. Bake for 10 to 12 minutes, depending on size, until the cookies are pale golden. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period [I didn't do this. -- Leti] Transfer the cookies to wire racks to cool completely.

Sotre in and airtight container at room temperature, or in the refrigerator or freezer. Keeps 1 month at room temperature, several months frozen.

Makes 4 dozen cookies. Original from Rose's Christmas Cookies, by Rose Levy Berenbaum

From: Danial Mannen Date: 12-17-97 (09:54) The Once And Future Legend (1) Cooking

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