Recipes and Cooking Cherry-Almond Spritz Sandwich Cookies Be the first to rate & review! These classic cookies are ready in less than 30 minutes, so you can whip them up all season long. Use real maraschino cherries and almond extract to create the creamy filling. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 10, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 20 mins Bake Time: 6 mins Total Time: 20 mins Servings: 52 Yield: 52 sandwich cookies Jump to Nutrition Facts Ingredients 1 cup granulated sugar ⅓ cup almond paste, crumbled ¾ cup butter, softened ¾ cup shortening 4 egg whites 1 teaspoon vanilla ¼ teaspoon salt Red paste food coloring 4 cup all-purpose flour Sanding sugar 1 recipe Almond-Cherry Filling Cherry-Almond Filling ¼ cup finely chopped maraschino cherries 1 cup butter, softened 2 cup powdered sugar 1 teaspoon cherry liqueur or cherry juice ¼ teaspoon almond extract Directions Preheat oven to 350°F. In a large mixing bowl beat granulated sugar and almond paste with an electric mixer on medium to high speed until smooth. Add butter and shortening. Beat until fluffy, scraping sides of bowl occasionally. Beat in egg whites, vanilla, and salt until combined. Gradually beat in enough food coloring until dough reaches desired shade of red. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Pack unchilled dough into a cookie press fitted with a ribbon plate. Force dough through the cookie press into 2-inch-long strips onto an ungreased cookie sheet, cutting dough from press with a small knife or metal spatula and spacing strips about 1 inch apart. Sprinkle strips lightly with sanding sugar. Bake for 6 to 8 minutes or until edges are firm but not brown. Transfer cookies to a wire rack; cool. Spread Almond-Cherry Filling on the bottoms of half of the cookies. Top with the remaining cookies, bottom sides down. Cherry-Almond Filling Drain maraschino cherries on paper towels; pat dry to remove excess liquid. Set aside. In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually beat in powdered sugar until combined. Beat in cherry liqueur and almond extract. Gently stir in maraschino cherries. Makes 2 cups. Rate it Print Nutrition Facts (per serving) 163 Calories 10g Fat 18g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 52 Calories 163 % Daily Value * Total Fat 10g 13% Saturated Fat 5g 25% Cholesterol 16mg 5% Sodium 71mg 3% Total Carbohydrate 18g 7% Total Sugars 10g Protein 1g Vitamin C 0mg 0% Calcium 7mg 1% Iron 0.5mg 3% Potassium 21mg 0% Fatty acids, total trans 1g Folate, total 19mcg Vitamin B-12 0mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.