Spritz Butter Blossoms


  • 3/4 cup sugar
  • 1/2 cup blanched almonds, toasted
  • 1 cup butter, softened
  • 1 egg
  • 1 tsp. almond
  • 1 tsp. vanilla
  • Ad
  • 2 cups flour
  • 1/4 tsp. salt
  • sprinkles or colored sugar


Place sugar and almonds in a food processor; cover and process until almonds are finely ground. In a large mixing bowl, cream butter and sugar mixture. Beat in the egg and extracts. Combine flour and salt; gradually add to creamed mixture and mix well. Using a cookie press fitted with the disk of your choice, press dough 2 inches apart onto ungreased baking sheets. Decorate with sprinkles or colored sugar. Bake at 375 degrees F for 7-9 minutes. Remove to wire racks. Store in an airtight container.

By Robin from Washington, IA


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