OXO is doing some seriously great things in their fight against childhood cancer. Last year I was thrilled to get my baking stilettos rockin’ for a good cause and went out of my comfort zone with an Apples and Spice Cupcake – perfect for fall. When OXO put out a call for this years #OXOGoodCookie campaign, I decided to again go out of my comfort zone and decided to finally attempt spritz cookies. If you see this lovely sticker on a product, like on some of these fab finds, OXO is donating a portion of the proceeds from that product to the fight to Cookies for Kids Cancer. In addition, OXO is donating $100 to Cookies for Kids Cancer for each blog post. Baking for a good cause – I can totally support that!
Let’s talk Spritz Cookies shall we? You know those spritz cookies – the ones that you see on those cookie plates in the grocery store (or watch a Real Housewife dump in the trash during a fight with her sister in law) and, from my experience, there are some spritz cookies that can be dry and tasteless. I’ve never attempted to use a cookie press so when the challenge to attempt to bake a spritz cookie was presented, I took that challenge, dug deep into my New England roots and came up with these Maple Almond Spritz Cookies. I played with a recipe I found in Taste from Home and I have to say, I really enjoyed this recipe. They couldn’t be easier to make, had that lovely maple nutty flavor throughout and weren’t overly sweet. They were perfect at the end of the day or even with my morning coffee (not that it’s a bad thing – we have maple syrup with pancakes – why not in a cookie) and the ground almond flour added a delightfully nutty taste.
You could even drizzle these with a bit of maple frosting now that I think of it – the ideas are limitless. Bake these up for fall – it’s the perfect small bite!
On to the recipe:
First – check out these lovelies that OXO sent to the door to play with
My new favorite for the holidays – the OXO Cookie Press
Let’s gather your ingredients
Mixing the flour with the ground almond meal
Toasty and topped with a dusting of turbinado sugar and a sliced almond nestled on top
May I offer you a cookie?
- ½ cup of unsalted butter, softened
- ⅓ cup of brown sugar, packed
- 1 egg, room temperature
- ⅓ cup of maple syrup (I used Grade B)
- 1 teaspoon of vanilla extract
- ¼ teaspoon of almond extract
- 1½ cups of all purpose flour
- ⅔ cup of ground almond flour
- ½ teaspoon of baking powder
- ½ teaspoon of kosher salt
- Turbinado sugar for dusting
- Sliced almonds for garnish
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer, cream together the butter and sugar until creamy and incorporated.
- While the mixer is on, add the maple syrup, egg, vanilla extract and almond extract.
- In a bowl, whisk together the flour, ground almond flour, baking powder and salt.
- Slowly add it to the butter mixture while the mixer is going.
- To a cookie press fitted with a leaf disk (if not, use your favorite), spoon in the cookie dough.
- Press the cookies onto a large cookie sheet lined with a silpat.
- Top each cookie with a little bit of turbinado sugar and a sliced almond.
- Bake for 12 minutes or so, until the cookies are toasty brown on the bottom.
- Cool on the pans for 2 minutes then remove to a cooling rack for about 15 - 30 minutes or so.
Disclosure: I was not compensated for this post. This is a cause near and dear to me and I welcomed the chance to help with the cause. OXO will be donating $100 for this post to charity and sent a set of baking tools to help with this recipe.
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