Raspberry Almond Spritz Cookies

Raspberry Spritz Cookies #OXOGoodCookies // SavvyEat.com

I’m so excited to finally have the tools to make my own spritz cookies. I love their tender buttery flavor! Of course, when I thought about making spritz cookies, I knew I needed to find a way to work my preserves into the dough. Raspberry is one of the only fruits that is fresh in both the summer and fall, so using my raspberry preserves at this time of year seemed only natural.

I originally only used one spoonful of preserves, but the fruit flavor was masked by the rich dough. Another tablespoon of raspberry preserves did the trick, and now the cookies have a delicate raspberry and almond flavoring of which we just can’t get enough.

September is Childhood Cancer Awareness Month, and OXO is hosting their annual program to benefit Cookies for Kids’ Cancer, a nonprofit that was founded by two OXO employees after their son was diagnosed with pediatric cancer.  For every OXO item with the green “Cookies for Kids’ Cancer” sticker sold in September, OXO will donate 25 cents in support of pediatric cancer research as part of its $100,000* pledge to Cookies for Kids’ Cancer.

OXO is also being incredibly generous and making a $100 donation to Cookies for Kids’ Cancer for each blogger who dedicates a post to their cookie campaign this month. Want to see what cookies my fellow bloggers have come up with for this program? Visit the #OXOGoodCookies Pinterest board for more baked goodness & some inspiration!

Raspberry Almond Spritz Cookies

Prep Time: 25 minutes

Cook Time: 10 minutes

Yield: Makes 6-7 dozen cookies

Raspberry Almond Spritz Cookies

These raspberry almond spritz cookies are fruity and buttery, thanks to the raspberry preserves in the dough, and are perfect for fall tea parties or coffee dates. Or, make them around the holidays to bring back some summer flavors!


  • 1/2 cup blanched almonds
  • 1 1/2 sticks (3/4 cup) butter, softened
  • 1/2 cup granulated sugar
  • 1 egg, room temperature
  • 2 tablespoons raspberry preserves
  • 1 teaspoon almond extract (vanilla will work as well)
  • 1/4 teaspoon salt
  • Pink gel food coloring
  • 2 1/4 cup all-purpose flour


  1. Preheat the oven to 400F.
  2. Pulse the almonds in a food processor until they turn into a coarse meal. Be careful not to process the nuts too much, or you will end up with almond butter!
  3. Cream the butter with the sugar until fluffy and pale yellow.
  4. Mix in the egg, raspberry preserves, almond extract and salt until smooth. Stir in a drop or two of food coloring. I used two drops to make the cookies really pink, but if you want to use less, you'll have a nice pale pink color.
  5. Stir in the flour and almonds, mixing until just blended. If the dough feels really sticky, add more flour, 1 tablespoon at a time. Otherwise, the dough will get stuck in the cookie press and your shapes will look sloppy!
  6. Fill a cookie press with the dough and use as directed. Space the cookies 1 1/2" apart on an ungreased cookie sheet.
  7. Bake at 400F for 8-10 minutes. Allow to cool for 5 minutes, then transfer to a wire rack to cool completely.

* In 2014, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through specially marked baking tools, bake sale matches and other fundraising efforts. Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.

Psst: OXO sent me a cookie press and spatulas and will be donating $100 to Cookies for Kids’ Cancer in my name, but I was not otherwise compensated for this post. I just wanted to support a good cause!

PS: Looking for more fall cookie inspiration? Check out my maple sugar cookies and malted chocolate chip cookies!


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Peach Caramel Sauce

Peach Caramel Sauce - No Dairy! // Savvy Eats

I first found the idea of pear caramel sauce in Preserving by the Pint by Food in Jars’s Marisa McClellan, and I was intrigued – preserving fruit in a caramel sauce? A dairy-free caramel sauce, no less? I definitely needed to try it. I had the last few peaches from my Sweet Preservation box still kicking around in my kitchen, so I decided to puree them and use them up in a peach caramel sauce!

I wasn’t entirely sure whether or not peaches were a safe substitute for pears in this caramel sauce in terms of water-bath canning. I think it is probably fine, but I didn’t feel 100% confident canning a recipe that is “probably” okay, so I decided to freeze it instead. I’ll do some more testing on it next year!

Luckily, this peach caramel sauce freezes beautifully. Just leave 1/2” headspace at the top of your jars, wipe off the rims, put on the lids, and stick it in the freezer. Allow the caramel sauce to defrost in the refrigerator overnight before serving.

Peach Caramel Sauce for Freezing // Savvy Eats

Peach Caramel Sauce

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: About 1 cup

Peach Caramel Sauce

This fruity caramel sauce is perfect for spooning over ice cream, pancakes or waffles. Freeze the extras to enjoy all winter long!

Adapted from Preserving by the Pint .


  • 1 pound peaches, peeled and pitted
  • 2 teaspoons lemon juice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups granulated sugar
  • 3/4 cup water


  1. Puree the peaches, lemon juice, nutmeg and cinnamon together in a blender or food processor until smooth.
  2. Stir the sugar and water together in a heavy saucepan. Bring to a simmer over medium-high heat, swirling the pan occasionally, until the sugar is a deep gold color and a candy thermometer reads 250F. This should take about 15 minutes.
  3. Remove the caramel from the heat and stir in the peach puree. Be careful, as it may bubble and splatter!
  4. Return the pan to the stovetop and heat, stirring constantly, until the caramel is 218F.
  5. Spoon the caramel into clean half-pint or 4 ounce jars, leaving 1/2" headspace at top. Allow to cool to room temperature before freezing. If you'd like to use any of the caramel in the next two days, place a jar in the refrigerator instead.

Make Ahead and Storage

To use your frozen caramel, defrost the jars in the refrigerator overnight.


PS: Other favorite ways to use up peaches: coconut pecan peach conserve and peach salsa.

PPS: This post contains affiliate links. I only ever recommend products I truly use myself.