Ingredients
Scale
- 1 cup unsalted butter, softened but cool
- 2/3 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 2 1/4 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon fine sea salt
- Red and green colored sugar and sprinkles, for decorating
- 4 ounces semisweet chocolate, melted, for optional dipping
Instructions
- Heat the oven to 375 degrees F. Set out two ungreased baking sheets and fit a cookie press with the tree or wreath disc.
- Beat the butter and sugar until pale and fluffy, about 2 minutes.
- Beat in the egg, vanilla and almond extract until smooth and glossy.
- Add the flour and salt and mix on low just until a soft dough forms, about 30 seconds.
- For two tone dough, knead green food coloring into half the batch until even.
- Load the dough into the press tube, packing out air pockets.
- Press cookies onto the first bare sheet, one click each, one inch apart, and scatter colored sugar over the shapes.
- Bake 7 to 9 minutes, until set with barely golden edges. Move to a rack after 2 minutes.
- Press and bake the second sheet the same way while the first cools.
- Optionally dip one edge of each cooled cookie in melted chocolate and set on parchment until firm.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1
- Calories: 70
- Sugar: 3
- Sodium: 25
- Fat: 4
- Saturated Fat: 3
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 0
- Protein: 1
- Cholesterol: 12