Ingredients:

  • 1 cup (226g) unsalted butter, softened to 65°F
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1.5 tsp vanilla extract
  • 0.5 tsp almond extract
  • 2.25 cups (280g) all-purpose flour
  • 0.5 tsp fine sea salt

Instructions:

  1. Cream the butter and sugar. Beat 1 cup (226g) butter and 3/4 cup (150g) sugar until pale and airy. Note: This takes about 3-5 minutes on medium high speed.
  2. Incorporate the aromatics. Add 1 large egg, 1.5 tsp vanilla, and 0.5 tsp almond extract. until the mixture is velvety and smooth.
  3. Sift and combine. Gradually add 2.25 cups (280g) flour and 0.5 tsp salt. until a soft dough forms. Note: Do not overmix or the cookies will be tough.
  4. Prepare the press. Pack the dough into your cookie press, ensuring there are no air pockets.
  5. Chill the sheets. Place your ungreased baking sheets in the fridge for 10 minutes until cold to the touch.
  6. Stamp the shapes. Press the dough onto the cold sheets, spacing them 1 inch apart.
  7. Apply color accents. Garnish with garnet red maraschino cherry halves or emerald green sanding sugar before they enter the heat.
  8. Bake the batch. Heat at 375°F for 8 minutes until edges are set but not browned.
  9. Set the structure. Cool on the pan for 2 minutes until they can be moved without breaking.
  10. Final flourish. Add ivory white pearl sprinkles or a dusting of powdered sugar after the cookies have cooled.