Mom T's Spritz Cookies

My mom got this recipe from an English cookbook that she brought with her when she moved to the USA. Please note the flour measurement has you measure out 2 3/4 cups and then take out 5 1/2 T. Not sure why they wrote it like this but I am putting it down as written. These cookies go really fast so we usually tripled the recipe. We usually make a green, a pink and a yellow batch and make each color a differnt shape for the holidays. Also the cookies flavor improve as they age, so making them a week in advance is no problem. Just store in an airtight container.

• Ready In: 1 hr 25 mins
• Serves: 30
• Yields: 60 cookies

Ingredients

• 1  cup shortening
• 3⁄4 cup sugar
• 1  egg, beaten
• 1  teaspoon  almond extract
• 2 3⁄4 cups flour, minus 5 1/2 Tablespoons
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon baking powder
• 3 -4  drops  food coloring, of your choice if desired
•  confectioners' sugar, to dust baked cookies

Directions

1. Mix all ingredients except confectioners sugar and chill in refrigerator until firm.
2. Preheat oven to 375 degrees.
3. Using a cookie press make cookies the shape you desire.
4. Bake 12-15 minutes.
5. Dust warm cookies with confectioners sugar and let cool completely.