Seven Italian Butter Spritz Cookies
  • 7 oz. butter at room temp (about 1¾ stick)
  • 7 oz. shortening (Crisco)
  • 1 cup plus 2 Tbsp. confectioners’ sugar
  • 3 oz. almond paste (before starting soften first by mixing in the bowl of your mixer until it gets almost butter like in consistency)
  • 4 egg whites
  • Pinch of salt
  • 1 tsp. almond extract
  • 1 tsp. vanilla extract
  • 3¼ cups flour
  • Sprinkles
  1. In the bowl of a mixer, combine the butter and shortening.
  2. Mix in confectioners' sugar and then scrape down the side of the bowl
  3. Add in salt, vanilla extract, and almond extract and mix until combined
  4. Add in almond paste, mix until completely combined- may take few minutes especially if you are using almond paste from the grocery store. Scrape down the sides of the bowl.
  5. Add in egg whites and mix until combined.
  6. Mix in all of the flour,gradually working the mixer up from slow until medium speed until dough forms.
  7. In a pastry bag fitted with a large coupler and a large star tip (like what you would frost cupcakes with) fill bag with cookie dough.
  8. Line baking sheets with parchment paper and preheat oven to 350 degrees.
  9. Just like frosting a cupcake, apply pressure to the bag, starting on the outside start to move in a small circle ending in the middle.
  10. Add sprinkles to the top
  11. Bake for 10-12 minutes until it they just start to turn golden on the outside.
  12. Move to a wire rack and let cool. Store in an airtight container for 2-3 or freeze for later use.
Recipe by 2 Sisters 2 Cities at