A day late and a dollar short, as they say. Three days after Christmas and this is what I have to offer you. Hopefully all of the holiday baking went well, and you have fond memories, a belly ache perhaps, and crumbs on a plate. This is one of our holiday memories this year, our first time ever with a cookie press. It does spritz these things right out, it almost feels like cheating. One of the only times a classic will call for cheating. I was a little coy with the colored rock sugar at first, but R avalanched his all over the cookies and he looked like he was having such a good time doing it. Since this recipe is not the sweetest spritz I've ever had, an avalanche is just fine. The rock sugar makes for a delicious crunch on top of a supremely tender cookie. Aaahh memories...
1/2 cup blanched almonds
3/4 cups sugar
1 cup butter
1 large egg
1 teaspoon vanilla
1 teaspoon almond extract
2 cups flour - dip and sweet method
Pinch of salt
For a Food Processor
Fit your food processor with a metal blade, then process the almonds and the sugar until powder fine. Cut the butter into pieces and add to the mixture with the processor still running. Continue to process until the mixture is smooth and creamy, then add the egg and the extracts. Once incorporated, scrape down the sides of the bowl and add the flour and salt. Pulse until just combined.
Scoop the dough into your cookie press and press onto ungreased cookie sheets. Decorate as you like, then bake in an oven preheated to 350 for 10 - 12 minutes. Cookies should be pale golden. Transfer to racks to cool completely.