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Preheat oven to 375 degrees. Arrange oven rack in center of oven.
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Using a stand mixer with the paddle attachment or a hand mixer on medium speed, cream your butter and powdered sugar until light and fluffy. Add the egg, vanilla extract, almond extract, and salt, mixing just until combined. Turn the mixer to low and add the flour, mixing just until incorporated.
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Fill the cookie press and press the cookies onto a cool baking sheet about 1 inch apart.
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Bake in a preheated oven for about 6 minutes or until golden brown. Let the cookies cool for 3-4 minutes before moving them to a wire rack.
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Wait for the cookies to fully cool before dunking or drizzling them with chocolate or powdered sugar glaze. Decorate with sprinkles, sanding sugar, or nonpareils immediately after. If you want to decorate without dunking or drizzling, simply speckle with sprinkles, sanding sugar, or nonpareils before placing them in the oven to bake.
- This may be the only cookie I advise baking on the cookie sheet without parchment paper or silicone mats, as both hold heat and cause the cookies to spread too fast.
- If you add sprinkles to the cookies without chocolate or a glaze, sprinkle them on before baking so they stick to the cookies.
- I have always found that spritz dough moves best through the cookie press right after mixing. Refrigeration makes it too stiff to move freely through the cookie press.
Calories: 43kcal | Carbohydrates: 5g | Protein: 0.5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 32mg | Potassium: 6mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 70IU | Calcium: 2mg | Iron: 0.2mg
