Crisp Buttery Almond Spritz Wreaths

A Cookie Press Memory

My first cookie press was a gift from my mother-in-law. I was so nervous. I thought the dough would never come out right. But then, with a little push, a perfect wreath appeared. I still laugh at that moment of surprise.

It felt like magic. These little wreaths are my favorite to make for the holidays. They look fancy but are so simple. Have you ever used a cookie press? What was your first try like?

Why the Almonds Matter

We grind the almonds with a bit of flour. This is a special step. It makes the cookies taste deeply of almond in every bite. You get flavor, not just crunch.

That’s why this matters. Good baking is about layers of flavor. It’s a small effort for a big reward. Doesn’t that smell amazing when you grind them?

The Heart of the Recipe

Let your butter get soft. Just leave it on the counter for an hour. Cream it with the sugar until it’s light and fluffy. This makes the cookies tender.

Then add your almond cream mixture. Finally, mix in the dry ingredients. *Fun fact: “Spritz” comes from a German word meaning “to squirt.” That’s exactly what we do with the press! Do you prefer your cookies chewy or crisp?

A Little Patience for Perfection

Bake one sheet at a time. I know, it’s hard to wait. But your oven heat needs to be even. Rotate the pan halfway through. Watch for that light golden brown edge.

Let them cool right on the pan. This is the second “why this matters.” It lets them set up so they are crisp, not crumbly. It’s a lesson in patience that tastes buttery and good.

Your Turn in the Kitchen

Now, you make your own wreaths. Or make stars, or trees! The dough is your canvas. Share them with someone you love. It’s a gift from your hands.

What’s your favorite shape to press? Tell me about it. I love hearing your stories. They remind me of my own kitchen, full of hope and butter.

Ingredients:

Ingredient	Amount	Notes
large egg yolk	1
heavy cream	1 tablespoon
almond extract	¾ teaspoon
sliced almonds	½ cup
unbleached all-purpose flour	2 cups (10 ounces/283 grams)
unsalted butter	1 cup (2 sticks), softened	about 70 degrees
sugar	⅔ cup (about 4 ¾ ounces/135 grams)
table salt	¼ teaspoon

My Crispy, Buttery Almond Spritz Wreaths

Hello, my dear. Come sit at the counter. I’m making my almond spritz cookies today. They are my favorite holiday cookie. They look like little wreaths. Doesn’t that sound lovely? They are crisp and buttery with a gentle almond kiss. I’ve made them for fifty years. My grandkids call them “Grandma’s fancy ring cookies.” I still laugh at that.

These cookies are perfect for a chilly afternoon. The smell fills the whole house. It feels like a hug. You just need a simple cookie press. It’s like a toy that makes shapes! Let me walk you through it. We’ll make magic together.

Step 1: First, we get everything ready. Heat your oven to 375 degrees. Find your middle rack. In a little bowl, mix the egg yolk, cream, and almond extract. Set it aside. Now, grind the sliced almonds with a bit of flour. You want a fine, powdery dust. It smells so nutty and good. Mix this with the rest of your flour in another bowl.

Step 2: Time for the butter! Use softened butter. It should give when you press it. Beat it with the sugar and salt. Do this for a few minutes. It will become pale and fluffy. This makes the cookies light. Now add your yolk mixture. Mix it in well. Then, slowly add your flour and almond powder. Mix just until it comes together. (A hard-learned tip: Don’t overmix the dough once the flour is in. It can make the cookies tough.)

Step 3: Now for the fun part! Fill your cookie press or pastry bag. Follow the instructions for your machine. Press the cookies onto your baking sheet. Give them space to breathe. Bake one sheet at a time. Watch them turn a light golden brown. Rotate the pan halfway. This helps them bake evenly. What’s the best smell in a kitchen? Share below!

Let them cool right on the pan. They are fragile when hot. After ten minutes, move them to a rack. Then, try not to eat them all at once. I dare you. They are perfect with a glass of cold milk.

Cook Time: 10–12 minutes per batch
Total Time: About 1 hour 30 minutes
Yield: About 5 dozen cookies
Category: Dessert, Cookies

Three Fun Twists on Our Wreaths

Once you master the classic, try a little twist. It’s like playing dress-up with your cookies. My grandchildren love to choose a new version each year. Here are three of our favorites.

Citrus Sparkle: Swap the almond extract for lemon or orange. Add a teaspoon of zest to the dough. After baking, brush with a simple glaze.

Chocolate Dip: Keep the classic almond flavor. After they cool, dip half of each wreath in melted dark chocolate. Let it set on wax paper.

Sparkling Sugared Wreaths: Before baking, sprinkle the shaped cookies with coarse sparkling sugar. It gives them a beautiful, frosty crunch.

Which one would you try first? Comment below!

Serving Your Little Masterpieces

These cookies are stars on their own. But I love to make them feel special. Stack them on a vintage cake stand. Tie a red ribbon around it. For a party, place one on every dessert plate. It’s a sweet welcome.

What to drink? For the adults, a small glass of amaretto or sherry is lovely. The almond notes sing together. For everyone, I love hot cocoa or a frothy chai tea. The warmth pairs with the crisp cookie perfectly. Which would you choose tonight?

Keeping Your Spritz Wreaths Crisp and Buttery

These cookies stay fresh for a week. Just store them in a tin at room temperature. Layer them with wax paper so they don’t stick.

You can freeze the dough, too. Roll it into logs and wrap them tightly. Slice and bake whenever you want fresh cookies. I always keep a log in my freezer.

My first batch got soft once. I left the lid off the tin overnight. Now I snap the lid shut tight. This keeps the buttery crunch perfect.

Batch cooking saves time during busy weeks. You get homemade treats without the fuss. It matters because you deserve simple joy. Have you ever tried storing cookie dough in the freezer? Share below!

Spritz Cookie Troubles and Easy Fixes

Dough too soft to press? Chill it for 30 minutes. Cold dough holds its shape much better. I remember my first wreaths looked like blobs.

Cookies sticking to the press? Make sure your dough is at room temperature. Also, do not grease your baking sheet. The cookies need to grip the pan.

Are your wreaths browning unevenly? Always rotate your pan halfway through baking. Every oven has hot and cool spots. This simple step gives you perfect color.

Fixing small problems builds your cooking confidence. You learn how ingredients and tools work together. It also makes your food taste just right. Which of these problems have you run into before?

Your Spritz Cookie Questions, Answered

Q: Can I make these gluten-free? A: Yes. Use a good gluten-free flour blend. The texture will be slightly more sandy.

Q: Can I make the dough ahead? A: Absolutely. It keeps in the fridge for three days. Let it soften a bit before pressing.

Q: What if I don’t have almond extract? A: Vanilla extract works beautifully. You will have classic buttery spritz cookies.

Q: Can I double the recipe? A: You can. Just mix it in two separate batches. This ensures everything blends evenly.

Q: Any fun decorating tips? A: Press a red candy into each wreath before baking. *Fun fact: This tradition started to look like holly berries!* Which tip will you try first?

From My Kitchen to Yours

I hope you love making these little wreaths. They always make my kitchen smell like holidays. Baking is about sharing warmth and stories.

I would love to hear about your baking adventure. Tell me about your family’s favorite cookie shapes. Have you tried this recipe? Give your experience in the comments.

Happy cooking!

—Grace Ellington.