Almond Spritz Cookies
3/4 cup butter, softened
3/4 cup shortening
1 cup sugar
1/3 cup almond paste* (about 1/3 of an 8-ounce can), crumbled
4 egg whites
1 teaspoon vanilla
1/4 teaspoon salt
4 cups all-purpose flour
Small multi-colored decorative candies and/or colored sugar
1. In a large bowl, beat butter, shortening, sugar, and almond paste with electric mixer on low speed until well combined. Add egg whites, vanilla, and salt; beat until fluffy. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a spoon.
2. Drop dough by small spoonfuls onto ungreased cookie sheets. Flatten slightly. (Or, force unchilled dough through cookie press onto an ungreased cookie sheet.) Sprinkle with some colored decorative candies and/or sugar.
3. Bake cookies in a 350 degree F oven for 8 to 10 minutes or until edges are firm, but not brown. Remove cookies and cool on a wire rack. Makes about 96 cookies.
*Note: For best results, use an almond paste made without syrup or liquid glucose.