Excellent..... mmmmm.....

Good recipe. I added extra vanilla for flavor.

I love this recipe! I made these substituting soy butter for the butter, egg replacer for the eggs, and replaced the almond extract with another 1/2 tsp of vanilla so my egg/dairy/nut-allergic son could eat them, and they were still WONDERFUL! They taste like a bakery cookie and have a nice crisp texture. Now I make them when I need to take cookies to share and don't even tell anyone about the substitute ingredients. They also go through the press beautifully.

super yum! added the extra 1/4 c. butter, and used lemon instead of almond. makes a ton, took some to neighbors, and going to make more for my family tomorrow! yippee!

Great recipe! I followed other reviewers' advice and omitted the almond extract while doubling the vanilla extract and mine turned out wonderful. The dough worked beautifully in my cookie press. Wish I had found this recipe back at Christmas time! Thank you again for posting it. I will definitely make these again and again.

I was shocked at how easily the cookies came out of the press, I was thrilled. The cookies were soft (I cooked them for five minutes) and yummy, thank you!

I made a different recipe last night and I was able to roll out the dough and use a cookie cutter...For this recipe you must use a cookie press (my luck, I dont own one so I had to manually make the shapes.) I liked working with the other dough better but this dough has a much better taste. I followed the recipe exact but without the almond. Would try again..watch the oven.

I have to share this with you. I have my grandmother's press, which is at least 50 years old. I have NEVER been able to get a dough to go thru it without a hassle - until now! This is the most wonderful dough to work with. I did use all vanilla and no almond but stuck with the other measurements (I always use unsalted butter so I didn't play with the salt at all). It was a breeze - no chilling the dough. Couple of hints though - be sure to let the cookie sheets cool completely so that your dough grabs it (I even put my outside on the deck to chill them). Also, I found that I got WAY more than 3 dozen out of a batch - I used the wreath and camel and tree patterns and a double recipe gave me more than 12 dozen cookies (I gave up counting at that point :). Finally, I always find spritz taste better the next day (like pizelles, they need that overnight rest to really let the vanilla shine thru). Good luck and definitely try this one!

tender, tastey and easy what more could u ask for

Excellent!!! The perfect cookies to leave for Santa, quick, easy and delicious! I'm always finding myself making these, we gobble them up right away.

Good but not the best, I used lemon extact instead of almond.

Another 5 stars for this cookie! I did omit the almond extract because I don't care for it. The dough was very easy to work with. However.... my cookie press didn't think so. Actually, I believe it's me. So I just made balls (with a measure tablespoon) and used a glass bottom dipped in colored sugar and flattened them. They're delicious! I made 4 1/2 dozen with this recipe. I sure wished I knew what was wrong with my goofy cookie press.....

Best cookie press recipe I have found in years. These are excellent and the dough was extremely easy to work with. The cookies are slightly crispy and very tasty!!

YUMMY! I've never used confectioners sugar and just egg yolks in my spritz cookies but I LOVE them! I didn't have almond but I do normally like the flavor so I will get some for future batches. I used my Kitchen Aid mixer to combine the ingredients and the butter was good and soft so I had no problem getting the dough through my ACME $10, 15 year old cookie press. In fact it was better than in the past! Do watch them in the oven though. Like all spritz you have to take them out before you see brown edges.

Yummy! I added a couple tablespoons of extra butter as other reviewers suggested and these worked out perfectly. Easy to press and very tasty. Now let's hope my kid's think so too when they get home from school. :)

I made this recipe AS IS except for using an entire egg instead of 2 yolks. The cookies taste fine but I'm not impressed with the results of the press. I doubt I'll make these again, unless it is as ball cookies with a thumb=print pressing them. I was impressed at how closely they taste like my husband's favorite store-bought butter cookies. I wouldn't suggest emitting or decreasing the almond as others have done. It's a perfect amount!

Great flavor! I used a 1/4 c. extra butter like some reviewers suggested and I did not have a problem with running the dough through my press at all. The cookies are what the name says, rice and buttery. Hightly recomended!Thank you!