Spritzgebäck (Spritz Cookies)

1 1/2 sticks Unsalted Butter (at room temperature)
3/4 cup Sugar
2 1/4 cups All Purpose Flour
2 packages Vanilla Sugar
2 Eggs
3/4 cup Ground Almonds

In a mixer with the paddle attachment, cream the butter until there are no more lumps and it looks creamy. Add the sugar and vanilla sugar. Continue mixing until the butter has absorbed the sugars and it starts to lighten in color slightly. Add one egg and 1 tablespoon of the flour (this helps the butter absorb the egg). Once the egg has been completely incorporated into the butter, do the same for the second egg.

Add the ground almonds. Continue mixing until combined. Add the flour about 1/2 cup at a time. Continue until all the flour is in. Increase the speed of your mixer and give the dough a thorough beating ... about a minute or two. Cover the dough and refrigerate for 30 minutes.

Preheat oven to 325°F (160°C). Prepare a few cookie sheets by lining them with parchment paper.

Using a cookie press or piping bag (see below), create various shapes of cookies. Place cookies on the cookie sheets. Bake 10 to 15 minutes or until cookies just begin browning. If you prefer crispier cookies, allow them to bake to a golden brown. Allow to cool completely. Store cookies in an air-tight container - these cookies will last for almost 4 weeks.

Baking tip: Do not over-bake the cookies. Bake them until they just begin to brown (or maybe a few minutes less). This will ensure a softer, chewier cookie. However, if you prefer crispier cookies, then allow them to become a light golden brown. Baking them any longer will cause them to become dry.