8 Tablespoons (1 stick) of unsalted butter, at room temperature
6 Tablespoons sugar
1 egg
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/4 cups all-purpose flour
Preheat oven to 400
In the bowl of an electric mixer, combine the butter, sugar, egg, vanilla, and almond extract. Beat on medium speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Reduce the speed to low and add the flour and little at a time, beating until well blended.
Pace the dough into a cookie press according to the instruction and fit with the desired-shaped cookie disk. Press the dough out onto an ungreased baking sheet, spacing the cookies 1 inch apart.
Bake until the cookies are firm to the touch, about 10 minutes. Transfer cookies to wire racks to cool. Cookies may be stored in an airtight container at room temperature for up to 5 days.. make 36 cookies.
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