Ingredients
1 1/2 cups unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Assorted sprinkles, gel food coloring, or melted white chocolate for decorating
Instructions
1. Preheat your oven to 400°F (200°C). Prepare your cookie press with the desired disk.
2. In a large bowl or stand mixer, beat the softened butter and sugar for 2 full minutes until the mixture is light, fluffy, and pale.
3. Add the egg, vanilla extract, and almond extract. Beat again until well combined, scraping down the sides of the bowl as needed.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, mixing on low speed until just combined. Do not overmix.
5. If using food coloring, fold it in now. Pack the dough into your cookie press and pipe shapes onto a clean, UNGREASED baking sheet.
6. Top with sprinkles if desired. Bake for 7 to 9 minutes, or until the edges are just barely starting to turn golden brown.
7. Allow cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack. Decorate with melted chocolate once completely cooled.
Notes
Ensure your baking sheet is room temperature and completely ungreased so the dough sticks to the pan.
For chocolate spritz, replace 1/2 cup of flour with 1/2 cup cocoa powder.
Store in an airtight container for up to 1 week or freeze for up to 3 months.