Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Place a baking sheet in the freezer. Measure out all ingredients and ensure they are at room temperature.
- In a mixer, beat the softened butter for 3-5 minutes until pale and fluffy. Add the granulated sugar and beat for another 3-5 minutes until light and creamy. Scrape down the bowl as needed.
- Add the egg yolk, vanilla extract, and almond extract to the butter-sugar mixture. Beat for 2-3 minutes until smooth and creamy.
- In a separate bowl, whisk together the flour, cornstarch, and salt. Add this dry mixture to the wet ingredients and mix on low speed until just combined. If using, add food coloring and mix briefly until evenly distributed.
- Fill your cookie press with the dough. Pipe cookies onto the cold baking sheet, about 1 inch apart. Sprinkle with sanding sugar if desired.
- Bake for 6-7 minutes, until the edges are lightly golden brown. Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Place the baking sheet back in the freezer before baking the next batch.
Nutrition
Notes
For best results, ensure your butter and egg yolk are at room temperature. Chilling the baking sheet is crucial for maintaining the cookie's shape. Do not overmix the dough after adding the flour, as this can result in tough cookies.