(This is also a reprint from my old blog. I thought about it 'cause I made up the dough today.)
SPRITZ COOKIES AND A HINT:
1 C butter, softened
1/2 C sugar
1/2 C packed brown sugar
1/4 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla
2 1/2 Cups flour
1/4 teaspoon baking soda
Colored sugar for decorating
In a bowl, cream butter and sugars. Beat in egg and extracts. Combine flour, baking soda and salt; gradually add to creamed mixture.
Fill cookie press and press dough 2 inches apart on an ungreased cookie sheet.
Decorate, then bake at 375 degrees for 6 minutes, or until edges just begin to brown.
Cool on a wire rack, then enjoy or freeze for later.
Now, my hint: get some zipper type bags and measure out your flour, baking powder and salt. Label the bag! Do this for any cookies you plan to make, and you will have all your messy dry mixes ('cause you know flour makes a mess) ready when you want to bake. You can use quart-size bags to measure out your sugars, too, and put this right down into the flour bag. Another mess taken care of ahead of time!
And another hint: use your weekly 40% off coupon for Michael's or A.C. Moore or Joanne's and get yourself a good cookie press if you don't have one. Wilton makes a nice one. Trust me on this, you want a decent toy to play with, not some piece of junk that is hard to 'press' and will only frustrate you. Consider it an investment! Oh, and something else: I had a battery operated cookie press and hated it. You had to squeeze it really hard, so what was the point of the batteries? Go for the old-fashioned, non-electronic, squeezey handle one!