Ingredients

1/2 LB Chilled Butter

1 C Confectioner’s Sugar

1 Egg, slightly beaten

1 tsp. Almond Extract

2 1/4 C Flour

Preparation

  1. Cream butter until fluffy, about 6 minutes.
  2. Add sugar and continue beating until light and fluffy.
  3. Beat in egg and almond extract.
  4. Stir in flour until well combined.
  5. Using a cookie press, squeeze dough into shapes about an inch apart on ungreased cookie sheets. Lightly spread beaten egg on top of each cookie and sprinkle with colored sugar.
  6. Bake at 350 degrees for 10-12 minutes until lightly browned on edges.
  7. Cool on wire rack and store in airtight container.