Ingredients:

  • 1 cup (226g) Unsalted Butter, softened to 65°F
  • ¾ cup (150g) Granulated Sugar
  • 1 Large Egg, room temperature
  • 1 Egg Yolk, room temperature
  • 1 tsp (5ml) Pure Vanilla Extract
  • ½ tsp (2.5ml) Pure Almond Extract
  • 2 ¼ cups (280g) All-Purpose Flour, sifted
  • ½ tsp (3g) Fine Sea Salt

Instructions:

  1. Cream the butter and 150g of sugar on medium high for about 3 minutes until the mixture looks pale and fluffy.
  2. Incorporate the egg, egg yolk, vanilla, and almond extract. Beat for another minute until the mixture is silky and emulsified.
  3. In a separate bowl, whisk the 280g of flour and 3g of salt.
  4. Add the flour to the butter mixture on the lowest speed. Mix until the last streak of white disappears.
  5. Pack the dough into your cookie press, making sure to press out any large air pockets.
  6. Ensure your baking sheets are stone cold and completely dry. Do not grease them.
  7. Place the press flat against the sheet and click once. Lift straight up until the dough snaps away from the press.
  8. Add sprinkles or sanding sugar now until the dough is lightly covered. They won't stick after baking.
  9. Place in a preheated 375°F (190°C) oven for 7 to 8 minutes until the edges are just barely golden.
  10. Let the cookies sit on the tray for 2 minutes until they are firm enough to move, then transfer to a wire rack.