Sparkling Almond Spritz Snowflakes

It’s cold and snowing tonight here in Colorado, but my kitchen is warm and cozy with the lingering scent of almond cookies. My table is covered with shimmering snowflakes and so is my deck!

I wasn’t going to post again before Christmas, but I liked the almond recipe from the advent calendar blog so much I just had to showcase it. Then I realized I had never blogged about my favorite way to make snowflake cookies shimmer, so I combined the two ideas and made sparkling almond spritz snowflakes.

This is a very rich recipe but luckily also very simple, as is the decorating. So if you’re looking for a showy but easy recipe, this is a good one. I used all 12 of our snowflake disks but any combination would be pretty. Heck, even just one or two would be dazzling. (Photos of both disk sets are at the bottom of the page.)

So, in what’s probably my simplest post of the year, let’s make some snowflakes!

They tend to pick up the hue of different lighting, so I had a lot of fun with that during photography. The cool white from my Christmas tree and warm yellow of sunlight made such different effects. Like shiny ornaments on a tree, they reflect whatever glows upon them.

Impress! Incredibly Almond Spritz Cookies

1 1/2 cups (3 sticks) butter, softened (not melted) (I recommend Land O Lakes brand as I know it creams well. I have had trouble with some generic butters not creaming properly and making the dough hard to press)

1/2 cup plus 3 Tablespoons granulated sugar

1/3 cup canned Solo® Almond Cake and Pastry Filling

1 Tablespoon vanilla extract

1/2 Tablespoon almond extract

1 egg

4 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

White pearlescent edible dust (Wilton® and other companies make it. I used Wilton® Pearl Dust™.)

Gather your ingredients and disks.

(You can read more about our unique disks at the top menu of this blog.)

Preheat oven to 400°F.

In a large bowl, combine the flour, baking powder and salt and set aside.

Cream the butter well. Perfect spritz cookies begin with super-creamed butter. I use an electric mixer and set it on “whip”. You want seriously fluffy butter.

If you read my blogs often, give a little chuckle. The rainbows are back! Must be the angle of the sunlight this time of year. They got all through these photos. Not that I’m complaining. 😉

Next add the sugar and cream it well again. With every additional ingredient make sure you re-fluff the mixture. Add the almond filling and cream it again. Isn’t that aroma incredible? Add the vanilla and the egg and fluff it up once more. I thought the tiny specks of almond were pretty in this stage of the dough.

Add the flour mixture a little at a time on low speed until it is completely incorporated in the mix. This dough has a nice dry feel, and like all good spritz doughs is not too sticky.

Pack the dough into your press barrel, using the back of a spoon to remove air bubbles as you go.

Press your shapes onto un-greased (NOT non-stick) cookie sheets. It’s not uncommon for the first few shapes to come out mis-shapen or have trouble sticking. Pressure has to build up in the barrel for the cookies to come out consistently. Once you’ve got a good shape, try to press in a consistent rhythm.

Bake your pressed cookies for 6 to 9 minutes. Check the first batch early and often to get a feel for what’s right for you, as all ovens are different. You can let these brown slightly at the edges if you like a drier cookie, but don’t let them get too browned.

Let them sit for about 2 minutes before removing to a wire cooling rack.

To decorate, all you’re going to do is apply the Pearl Dust™ (or other similar product) with a food safe decorating brush. I like to vigorously tap my brush on the plate before dabbing it in the dust. Fanning the brush out that way helps the dust stick to it. You’re applying the dust dry.

First just tap the dust on to the cookie then spread it all around. I use a motion similar to making a rubbing of a leaf. Remember doing that as kids? It let the impression of the leaf show through to the paper. As you smear the dust all around, the pattern of the snowflakes really pops.

Believe it or not, that’s it. Sparkling almond spritz snowflakes.

Give them a pretty display and watch them disappear.

I want to take a moment to say a heartfelt “thank you!” to all our customers for your business and your enthusiasm for our disks. It has been an amazing journey bringing this company, and these little creations, to life. We wouldn’t be here without you, so from our families to yours, thank you!

The happiest of baking to you all!

~Susie

Disk Designer/Co-Owner at Impress! Bakeware, LLC

“Get creative with your cookie press!”

Our website with more recipes and over 200 disks in 30 disk themes: http://stores.impressbakeware.com/

Our Amazon Store: https://www.amazon.com/Impress-Bakeware/pages/12702786011

The two disk sets I used in this post:

Snowflakes

http://stores.impressbakeware.com/snowflakes/

 

 

 

 

 

 

 

 

 

Snowflakes Two

http://stores.impressbakeware.com/snowflakes-two/