Classic Spritz are buttery, melt-in-your-mouth almond cookies - created in bright colors and topped with sprinkles - that are popular around Christmastime. These little cookies bring a fun bit of holiday cheer to lunchboxes, afternoon snacks or holiday dessert tables.
In the bowl of a stand mixer fitted with the paddle attachment, add butter and sugar. Cream on medium speed until combined. Reduce speed and beat in egg and almond extract. Scrape down sides of bowl and beat again, until combined.
Reduce speed to low and with the mixer still running, slowly add salt, baking powder, and salt until combined.
If you're planning to make multiple shapes/colors, divide batter. Set aside what you're not using immediately.
Stir in food coloring - either with the mixer or by hand - a little bit at a time until batter had reached the desired color. Fill into a cookie press and press cookies onto ungreased cookie sheets (no parchment paper either!). Repeat with any batter you've set aside.
Refrigerate for 15 minutes. While cookies are in the fridge, preheat oven to 350.
Remove cookie sheet from fridge and bake for 7 minutes, until cookies are completely set but bottom is not yet browning. Allow to cool for a few minutes on the baking sheet before moving to a wire rack to cool completely.
This recipe makes about 100 cookies - a LOT! The recipe can be halved, but these are little cookies that don't really spread. You can bake the whole batch on 3 cookie sheets.