Italian Butter Spritz Cookies
Prep time
Cook time
Total time
To make this dough chocolate you can add ¼ cup cocoa powder in place of ¼ cup flour
Serves: 4dz cookies
  • Unsalted Butter ¾ cup + 2 tablespoons (200g)
  • Solid Vegetable Shortening ¾ cup + 2 tablespoons (200g)
  • Confectioners Sugar 1 cup + 2 Tablespoons (135g)
  • Egg Whites 4 Large (120g)
  • Soft Almond Paste 3oz (1/3cup) (85g)
  • Salt ½ teaspoon
  • Almond Extract 1 teaspoon
  • Vanilla Extract 2 teaspoons
  • Bread Flour 3¼ cups (390g)
  1. Cream the almond paste until soft and smooth.
  2. You can add a bit of the egg white if your almond paste seems to be on the dry side
  3. Remove from the mixer and reserve
  4. Next cream the shortening, butter and confectioners sugar on high speed until light and fluffy about 3 minutes.
  5. Add the salt and the softened almond paste
  6. Add the egg whites and extracts together then add to the creaming butter/almond paste mixture slowly while mixing on low to medium speed.
  7. Stop the mixer and scrape the sides of the bowl to incorporate well.
  8. Now crank up the mixer to high speed and whip the butter mixture with the egg whites for about 1 minute on high
  9. Add the sifted flour all at once and mix on low speed just until combined.
  10. With your Heavy Duty Arrow Thermo Pastry Bag fitted with the #866 tip (or with a cookie press) pipe the dough onto a parchment lined sheet pan spaced about 1 inch apart.
  11. Bake in preheated 350°F oven for about 15 - 17 minutes or until the cookies are lightly browned on the edges.
  12. Cool completely and fill with jams, chocolates, ganaches, buttercream or your choice of fillings and adorn with nuts, sprinkles of your choice
Recipe by Gretchen's Bakery at