Marshmallow Almond Spritz Sandwich Cookies

SERVES: 12  COOK TIME: 10 minutes  TOTAL TIME: 30 minutes

Ingredients

Cookie

3⁄4 cup butter (softened)
1⁄2 cup sugar
3 tablespoon Solo Almond Paste
2 eggs
1 teaspoon vanilla extract
1⁄4 teaspoon salt
2 cup all-purpose flour
1⁄2 teaspoon baking powder
1 package sprinkles or other decoration

Filling

1⁄2 cup unsalted butter (softened)
1 cup Solo Marshmallow Creme
4 tablespoon confectioners sugar
2 teaspoon vanilla extract

Instructions

Preheat the oven to 350° F.

In a large bowl, combine the sugar, softened butter, crumbled almond paste, and vanilla. Beat until the mixture is smooth.

In a separate bowl, combine flour, salt, and baking powder. Slowly add this into the butter mixture mentioned above, and beat until fully combined.

Once you’ve reached the desired smooth consistency for the dough, fill up your cookie press with it. Select your desired cookie press disc to create your favorite cookie shapes, and press the cookies onto an ungreased cookie sheet. (These cookies can also be made like any other without a press.)

Sprinkle sugar or sugar-based sprinkles (or really any decoration you’d like) onto the cookies and place them into the pre-heated oven.

Bake the spritz cookies for about about 9 minutes or until edges are slightly brown. Keep your eye on them -- they burn easily!

Cool the spritz cookies on a rack.

In a new mixing bowl, add softened butter, Solo Marshmallow Creme, and vanilla. Mix with an electric mixer on high for approximately 2-3 minutes while slowly adding the confectioners sugar.

Put filling in a pastry bag and pipe filling onto half of the cookies, top with an additional cookie, and then enjoy!

Spritz

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