Butter Spritz Cookies

• Ready In: 35 mins
• Yields: 1 1/2 dozen

Ingredients

• 1  cup butter, softened (no substitutes)
• 3⁄4 cup sugar
• 1  large egg
• 1  teaspoon  almond extract
• 2  cups all-purpose flour

Directions

1. Preheat oven to 375.
2. In a large bowl, with a mixer at low speed, beat butter with sugar until blended.
3. Increase speed to high and beat until light and creamy, occasionally scraping bowl with rubber spatula.
4. At low speed, beat in the egg and almond extract until mixed.
5. Beat in flour just until blended.
6. Spoon the dough into cookie press or large bag fitted with a large star tip (3/4 inch diameter opening).
7. Onto ungreased large cookie sheet, pipe dough into"S" shapes, 2 1/2 inches long and 2 inches apart.
8. Bake cookies 15 minutes, until lightly browned around the edges.
9. Let cookies remain on cookie sheet on wire rack 2 minutes to cool slightly.
10. Transfer cookies to wire rack to cool completely.
11. Repeat with remaining dough.
12. Store cookies in tightly covered container up to 1 week.