Cookie 19 – Almond Spritz Cookies (Pink & Heart-Shaped for Valentine’s Day!)

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As promised, the pink heart-shaped Valentine’s Day almond spritz cookies! These were made using my Wilton Cookie Pro Ultra II Cookie Press again, and they’re again shaped like hearts. But this time they’re heart-shaped for Valentine’s Day, instead of for heart operations. Funsies! Last week I thought the basic spritz cookie recipe was a little plain, but it’s a great base recipe to add color, flavor, extracts, etc. to really customize the cookies festively for whatever occasion you want.

Almond Spritz Cookies

30 minutes

Cook Time: 9 minutes

1 hour

Yield: 100 cookies

Almond Spritz Cookies

Quick and easy cream cheese spritz cookie recipe, colored pink and shaped like hearts for Valentine's Day, and dusted with red and purple sugar.

Recipe Ingredients

  • 8 oz (1 cup) unsalted butter, softened at room temperature
  • 3 oz cream cheese, softened at room temperature
  • 1 cup sugar
  • 1 egg, separated into yolk and white
  • 2 tsp almond extract
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 2 1/2 cups all-purpose flour, sifted
  • Red food coloring
  • Colored sugars, sprinkles, etc.

Recipe Directions

  1. Soften the cream cheese and butter at room temperature.
  2. Preheat oven to 375 degrees.
  3. In your KitchenAid with the paddle attachment, beat the softened butter, softened cream cheese and sugar on medium for 2-4 minutes or until light and fluffy.
  4. Add the egg yolk, vanilla extract, and a little red food coloring at a time until you get a rich version of the color you want, and beat just until blinded.
  5. Add the salt and baking soda. Then add the flour, about a half cup at a time, and mix on slow speed until blended.
  6. Fit your cookie press with your die plate of choice. I use the Wilton Cookie Pro Ultra II Cookie Press
  7. Roll about 1/4 of the cream cheese spritz cookie dough into a cylinder (flour your hands if you need to), insert into the tube and seal.
  8. Press cookies onto an ungreased cookie sheet.
  9. Beat the egg white lightly with a fork. Brush the tops of the cookies with the egg white. (I find a basting brush to be too harsh, so I just used my fingers!) Sprinkle with your colored sugars or sprinkles of choice.
  10. Bake 9-10 minutes, or just until they start to brown lightly around the edges. I prefer them on the lighter side out of the oven, as they will continue to cook some as they cool.
  11. Remove from the oven and let them cool on the baking sheet for 5 minutes.
  12. Transfer cookies to a wire rack to finish cooling.
  13. Let the cookie sheet cool completely before pressing the next batch.

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Heather is an advertising professional in Kansas City. She is a vegetarian food-lover who finds joy in cooking, baking and finding new restaurants in new cities. She leads a pack of animals, including her beagle Ford, her shepherd-collie-retriever mix, Otto, and cat, Ahab.

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