- 1 1/2 cups (3 sticks) butter
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 egg yolk
- 1 teaspoon vanilla
- 1/8 teaspoon almond extract
- 2 1/2 cups versatile flour
- 1/4 cup cake flour
- 1/4 teaspoon salt
- Various decorating gels, decorating sugars, sprays, and designs
Melt butter in medium heavy saucepan over medium heat until light amber, stirring regularly. Transfer butter to large bowl. Cover and cool 2 hours or up until solid.
Preheat oven to 350°F. Let browned butter stand at room temperature 15 minutes.
Beat browned butter, granulated sugar, and powdered sugar in big bowl with electric mixer at medium speed till light and fluffy. Add egg yolk, vanilla, and almond extract; beat until well mixed. Integrate all-purpose flour, cake flour, and salt in little bowl. Add flour mixture to butter mix; beat till well combined.
Fit cookie press with desired plate (or alter plates for various shapes after first batch). Fill press with dough; press dough 1 inch apart on ungreased cookie sheets.
Bake 10 minutes or until lightly browned. Cool on cookie sheets 5 minutes. Get rid of to wire racks; cool totally. Embellish as preferred.
Tip: To include a lot more holiday shimmer to these delicious cookies, press red or green glacé cherry halves into the centers before baking. For pretty trees or wreaths, tint the dough with green food coloring prior to pushing.
Yield: 8 dozen cookies. Serving size: 1 cookie.
Nutrition Facts Per Serving:
Calories: 46, Carbohydrates: 4 g, Protein: 1 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 10 mg, Sodium: 7 mg, Fiber: 1 g.
Exchanges per serving: 1/2 Bread/Starch, 1/2 Fat.