Ingredients

• 1 ½ cups Butter, at room temperature
• 1 cup Sugar
• 1 Egg
• 1 tsp Baking Powder
• ½ tsp Salt
• 1 tsp Vanilla
• 1 tsp Almond Extract (or Peppermint, Lemon or other of choice)
• 3 ½ cups Unbleached White All-Purpose Flour
• OR Gluten Free 1-to-1 Baking Flour
• Gel Food Coloring, optional
• Sprinkles of choice, optional

Instructions

1. Chill ungreased and unlined baking sheets in the refrigerator for at least 30 minutes. Preheat oven to 375°F.
2. In a stand mixer fitted with the paddle attachment, cream butter. Add sugar, egg, baking powder, salt, vanilla and extracts, beating until combined. Add flour gradually until a soft dough is formed. If desired, add food coloring and mix until evenly colored.
3. Pack unchilled dough into a cookie press fitted with your disc of choice, pressing with fingers to make sure there are no large gaps in the dough.
4. Press cookies onto chilled baking sheets according to cookie press manufacturer instructions. Add sprinkles if desired, and place sheets back in the fridge to chill for 15 minutes.
5. Bake for 8–10 minutes, until firm but not browned. Let cool for 5 minutes, then remove to wire racks to cool completely. Store in an airtight container at room temperature for up to two weeks