• In a large bowl, cream the softened butter with the sugar using a large spoon or electric handheld mixer. You can also use your stand mixer of course.
  1 cup butter, 1 cup granulated sugar
• Add the eggs and vanilla extract and continue mixing until the mixture is well combined.
  2 eggs, 2 tsp vanilla extract
• Add the almond flour and self rising flour. Mix until just combined and you have a very soft dough.
  2 cups ground almonds, 2 3/4 cups self-rising flour

Spritz Cookie Press Method

• Preheat the oven to 350F (180C). Line 2 baking trays with parchment paper.
• Meanwhile shape the cookies using a spritz cookie press. The dough will be nice and soft and can easily be pushed through the press.
• Shape the cookies straight onto the baking tray as they will be hard to move once shaped. Leave 1 inch of space in between the cookies as they will expand when baking.

Meat Grinder Method

• Place half the dough onto some cling wrap and roll it up onto a 8-inch log that's about 1 1/2 inches in diameter. Repeat with the remaining dough and place the logs in the freezer for 1 hour or the fridge for at least 2 hours to firm up.
• Remove the cookie dough logs from the freezer and preheat the oven to 350F (180C). Line 2 baking trays with parchment paper.
• The dough needs to be of the consistency of firm playdough. Start feeding the first log through the meat grinder. It'll take a fair bit of dough to fill up the grinder. Keep turning the handle in a clockwise motion to feed the dough through the cylinder. Add your desired cookie attachment and start shaping the spritz cookies. We love to use the star shape and make rings and hearts. This is best done with two people - one feeds the dough through the machine and the other one receives the cookies.

Both Methods

• Bake the spritz cookies for 10-12 minutes until you see light brown edges forming at the sides of the cookies. They will still be very soft. Remove the cookies from the oven and let them cool for 5 minutes on the sheet before transferring them to a cooling rack. Repeat the process until you have no dough left - depending on the size of the cookies you'll fill 3-4 trays.
• Add any icing or dip them in melted chocolate once fully cooled.