Ingredients:
- 1 cup butter, softened
- 1 1/4 cups powdered sugar
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/2 cups all-purpose flour
Instructions:
- Preheat the oven to 375°F (190°C).
- In a large bowl, cream the butter with the powdered sugar and salt until light and fluffy.
- Beat in the egg, vanilla extract, and almond extract until well combined.
- Gradually beat in the flour until a smooth dough forms.
- If using food coloring, divide the dough and color as desired.
- Press cookies onto an ungreased baking sheet, spacing them about 2 inches apart.
- Bake for 6–8 minutes, just until set. Do not allow the cookies to brown.
- Cool briefly on the baking sheet, then transfer to a wire rack to cool completely.
Tips
- Do not chill the dough; spritz dough presses best at room temperature.
- If cookies do not release from the press, lightly clean the press or try a different baking sheet surface.
- Store baked cookies in an airtight container at room temperature.