• All-Purpose Flour • Baking Powder • Unsalted Butter • Granulated Sugar • Egg • Milk • Pure Vanilla Extract • Pure Almond Extract
Whisk together the all purpose flour and baking powder in a bowl. Set aside. In another mixing bowl, cream the softened butter and the granulated sugar together for about 2 minutes. Add the egg, milk, vanilla extract and almond extract to the bowl. Beat with a hand mixer or in a stand mixer until well combined and fluffy.
Gradually add the flour to the bowl in three increments, beating the flour until it is mixed in well after each addition. Place the desired cookie shape disk on the bottom of the cookie press. Fill the cookie press with about one cup of cookie dough or until the cookie press barrel is full.
Place the cookie press flat against the cookie sheet and squeeze the handle once or twice and lift straight up to release the cookie. Repeat until your cookie sheet is filled. Leave an inch between each cookie. Bake the cookies at 350°F. for 9 to 12 minutes. Do not overbake. Cookies should be lightly golden around the edges.
Place the hot cookie sheet on a cooling rack for 10 minutes. Use a very thin metal spatula to lift the cooled cookies off the cookie sheet. Transfer to a cooling rack and cool completely. Decorate the cookies with a powdered sugar glaze, nuts, colored sprinkles or colored sugar if desired.