Ingredients:
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Eggnog Cookie Recipe
Sweet Potato Recipe
Gourmet food baskets
Bread
Flour
Cream
Chef's knives
Kitchen appliances
Cookies
Baking tools
1 cup
butter, softened
1 1/4 cups powdered sugar
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose
flour
Instructions:
Preheat the oven to 375°F (190°C).
In a large bowl, cream the butter with the powdered sugar and salt until light and fluffy.
Beat in the egg, vanilla extract, and almond extract until well combined.
Gradually beat in the flour until a smooth dough forms.
If using food coloring, divide the dough and color as desired.
Press
cookies onto an ungreased baking sheet, spacing them about 2 inches apart.
Bake for 6–8 minutes, just until set. Do not allow the cookies to brown.
Cool briefly on the baking sheet, then transfer to a wire rack to cool completely.
Tips
Do not chill the dough; spritz dough presses best at room temperature.
If cookies do not release from the press, lightly clean the press or try a different baking sheet surface.
Store baked cookies in an airtight container at room temperature.
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