Butter Spritz Cookies

Instructions

1. Prepare the equipment
   Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Ensure your cookie press is clean and ready to use.
2. Cream butter and sugar
   In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
3. Add wet ingredients
   Beat in the egg, vanilla extract, and almond extract (if using) until well combined and smooth. The mixture should be creamy and uniform in consistency.
4. Incorporate dry ingredients
   In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the butter mixture, beating on low speed until just combined. Do not overmix, as this can make the cookies tough.
5. Prepare the cookie press
   If using food coloring, divide the dough and add a few drops to each portion as desired. Fill your cookie press with the dough according to manufacturer's instructions and select your preferred disc design.
6. Press and decorate cookies
   Press cookies directly onto ungreased baking sheets, spacing them about 1 inch apart. If decorating with colored sugar or sprinkles, add them now before baking.
7. Bake the cookies
   Bake in the preheated oven for 8-10 minutes or until the edges are just barely golden (do not overbake). Allow cookies to cool on the baking sheet for 2 minutes before transferring to wire racks to cool completely.
8. Optional finishing touches
   Once completely cooled, dip edges in melted chocolate if desired, then place back on parchment paper until chocolate sets. Store in an airtight container at room temperature for up to 1 week, or freeze for longer storage.