The holidays have changed yet my stockings are still hung and the smell of almond fills my apartment. I love holiday traditions, my own, and hearing about others. Most of our traditions revolve around food-go figure. One tradition dear to my heart is the holiday cookies we only make once a year. My gram, the sweetest Swed, makes pepper kakors every Christmas. I even asked her one summer to make them and she said no. My best pal shot me down! She said the reason why they taste so good is because we only make them once a year, making them so special. Another cookie we only make once a year is spritz cookie. This tradition is one of my mom’s memories that I am glad to cherish and continue. My grandma may be Swedish but my mama is Italian and this recipe is from her. This recipe is for those who love almond, buttery cookies all year round. I do not own any spritz cookie machinery and had great luck with this recipe using it for cut out cookies so there is no excuse to not give it a try. I keep a bag of these bad boys in the freezer, they are also dynamite cold.
Now us Burgoon’s like it vague, it is part of our mysterious charm. But for those who like to be told how to make something the instructions include:
- Cream sugar and butter together, then add the egg. Mix until well combined and light and fluffy.
- Mix in the extract then add the flour and baking powder. Mix until combined.
- Pour the dough onto a work surface and knead together until the dough is workable. Using a rolling pin roll out the dough and cut into desired shapes.
- Place the cookies onto a lined cookie sheet and bake accordingly.