It's almost the end of the school year, and I don't know about you, but we are swamped with end of the year festivities. This is also just around the time for class parties and last minute requests for cookies or treats. I love, love, love simple Spritz cookies. They are so buttery they just melt in your mouth. So, I adapted a simple spritz recipe slightly to make these easy treats for my daughter's class. They are tiny but heavenly.
1 1/2 c. butter
3 1/2 c. flour
1 c. sugar
1 tsp. baking powder
1 tsp. vanilla
1/2 tsp. almond extract
Guitarrd Milk Chocolate Chips (These were the perfect size for these dainty cookies, but not too small either).
Preheat oven to 375 degrees. Beat butter in mixer on medium to high speed for 30 seconds. Add 1 cup of the flour, the sugar, egg, baking powder, vanilla, and almond extract. Beat until thoroughly combined, scraping the sides of the bowl half-way through. Beat in remaining flour a little bit at a time until combined.
Put dough, at room temperature into a cookie press. Use any shape you like as long as it is solid in the middle to put the chocolate. Press dough through and make sure cookies are at least 1 inch apart on an ungreased cookie sheet. Cook about 8 minutes or until just starting to brown around the edges. Quickly remove from the oven and immediately press chocolate chips into the middle of the cookie. Do not let cookies cool before you do this. Within minutes, the cookie will be to hard to press the chocolate in properly. Allow them to cool completely on a wire rack. These definitely taste best when cooled completely and the chocolate is able to solidify.