“I have been making these buttery little cookies for Christmas every year since I was a little girl. You can color the dough any color you like or leave them plain. I sometimes color half the dough green and half red, then put two lumps of each color through the cookie press at the same tiem to create two-toned cookies. I originally got the recipe from "Better Homes & Gardens New Cook Book". You may choose to ice these cookies or not - it is completely up to you. NOTE: This recipe is NOT compatible with the Pampered Chef Cookie Press, which only works with recipes calling for far less flour. I have used a manual Wilton cookie press, and also an electric standard cookie press with great results.”
READY IN:
38mins
YIELD:
80 small cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees F.
  2. Beat butter using an electric mixer on high speed for about 30 seconds.
  3. Add just 1 cup of the flour, all of the sugar, the egg, baking powder, vanilla, and almond extract (add a few drops of food coloring if desired).
  4. Beat until well combined.
  5. Beat in rest of the remaining 2 1/2 cups flour.
  6. DO NOT CHILL DOUGH.
  7. Force dough through a cookie press fitted with a decorative plate onto ungreased cookie sheets, following the directions on your cookie press (Leave about 1 inch between each cookie on the sheet).
  8. Bake in a preheated 375 F oven for 8-10 minutes or until the edges are firmed but not browned (these will not get brown when done- if they are brown, then they are burnt).
  9. Remove to a wire rack to let cool completely before icing.
  10. Mix icing ingredients, adding only as much milk as needed to get a spreading consistency.
  11. You will have extra icing.
  12. Dip tops of baked cooled cookies into icing and then into a bowl of colored sprinkles, if desired.
  13. Let icing on cookies firm up, then store in airtight containers.
  14. They freeze well.

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