Almond Spritz Cookies

Instructions

1. Prepare the butter mixture
   In a large bowl, cream the softened butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg, salt, vanilla extract, and almond extract. Beat until well combined and smooth.
2. Add dry ingredients
   Gradually add the flour and ground almonds to the butter mixture, mixing on low speed until just combined. Be careful not to overmix. The dough should be soft but not sticky.
3. Prepare for baking
   Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Load the cookie dough into a cookie press fitted with your choice of disc pattern.
4. Form the cookies
   Press cookies directly onto ungreased baking sheets, spacing them about 1.5 inches apart. If the dough is not sticking to the baking sheet, chill the baking sheet briefly before pressing. Sprinkle with colored sugar or top with sliced almonds if desired.
5. Bake to perfection
   Bake in the preheated oven for 8-10 minutes until the edges are just barely golden. Do not overbake - spritz cookies should remain pale with just a hint of color around the edges.
6. Cool and store
   Allow cookies to cool on the baking sheets for 2 minutes before transferring to wire racks to cool completely. Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.