Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened (227g)
  • ¾ cup granulated sugar (150g)
  • 1 large egg (approx. 50g)
  • 1 teaspoon vanilla extract (5ml)
  • ½ teaspoon almond extract (2.5ml)
  • 2 ¼ cups all-purpose flour (280g)
  • ½ teaspoon baking powder (2.5g)
  • ⅛ teaspoon salt (a pinch!) (0.625g)
  • Colored sprinkles
  • Colored sugar
  • Royal Icing

Instructions:

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. (3-5 minutes)
  2. Beat in the egg, then stir in the vanilla and almond extracts.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours) to prevent spreading.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  7. Load the chilled dough into the cookie press fitted with your desired disc. Press cookies directly onto the prepared baking sheets, spacing them about 1 inch apart.
  8. If desired, decorate the cookies with sprinkles or colored sugar before baking.
  9. Bake for 8-10 minutes, or until the edges are lightly golden. Watch them carefully, as they can burn easily.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.