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Almond Creme Spritz Cookies

1 Cup Butter, softened
1 3-Oz. Package Cream Cheese, softened
1/2 Cup Sugar
1/2 teas. Watkins Almond Extract
1/4 teas. Watkins Vanilla, Original Double-Strength
2 Cups All-Purpose Flour
Finely Chopped Almonds

Beat butter and cream cheese in a large mixing bowl till well combined. Add sugar, almond extract, and Watkins Vanilla; beat till combined. Beat in flour. Cover and chill dough for 30 minutes or till easily worked but not too stiff.

Pack dough into a cookie press. Force dough through press onto ungreased cookie sheets. Sprinkle with almonds. Bake in a 375 F. oven for 8 to 10 minutes or till edges of cookies are firm but not brown. Remove cookies and cool on wire racks. Makes about 60.

Make-ahead tip: Cool cookies completely. In an airtight or freezer container, arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month.

Nutrition facts per serving: 59 calories, 4 g total fat (2 g saturated fat), 10 mg cholesterol, 35 mg sodium, 5 g carbohydrate, 0 g fiber, 1 g protein. Daily Values: 3% vitamin A, 0% vitamin C, 0% calcium, 1% iron.

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