Nakell adds flair to the holidays with these beautiful but easy cookies. They taste as good as they look.
Ingredients
- 1 cupÌýÌýunsalted butter, room temperature
- 3/4 cupÌý granulated sugar
- 1Ìýlarge egg
- 1 tspÌývanilla extract
- 1 tspÌýalmond extract
- 2 1/4 cupsÌýÌýall purpose flour
- 1/2 tspÌýsalt
- Sprinkles
ÌýInstructions
1. Preheat oven to 350°F (180°C). Line baking sheets with silicone baking mats. I don’t recommend parchment paper with these cookies. You want the cookie dough to stick to the surface you press them onto, and parchment paper is non-stick. Set cookie sheets aside.
2. Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy, about 3-4 minutes. You should be able to see the mixture lighten in color and get a creamy texture and know it’s ready.
3. Add the egg and mix until well combined.
4. Add the vanilla extract and almond extract and mix until well combined.
5. Add the flour and salt and mix until the dough is combined, then remove the bowl from the mixer and finish combining with a rubber spatula, if needed. Do not over mix.
6. Add cookie dough to your cookie pressÌýand follow the directions for your press to set it up. Hold the cookie press perpendicular to your cookie sheet and press out the cookies. They can be fairly close together, since they don’t really spread.
7. Decorate the cookies with sprinkles, if desired.
8. Bake cookies for 5-8 minutes.Ìý
9. Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
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