Time: 1 Hour
Yield: 4 dozen cookies
- 1 cup/225 grams unsalted butter, preferably cultured, softened
- ¾ cup/150 grams granulated sugar
- 1 large egg, at room temperature
- ¾ teaspoon almond extract
- ½ teaspoon fine sea or table salt
- 2 cups/250 grams all-purpose flour
- ¼ cup/25 grams almond flour or meal
- Decorative sugar or festive sprinkles, for finishing
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Heat oven to 350 degrees. Using a stand mixer fitted with the paddle attachment or a hand-held electric mixer and a large bowl, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Reduce speed to low, add the egg and almond extract, and mix until well-combined and smooth.
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With speed still on low, gradually add both flours and the salt until just incorporated.
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Fill a cookie press with dough, or use a piping bag fitted with a decorative piping tip with a large opening (about ½-inch). Press or pipe the dough onto ungreased baking sheets, leaving about 1 inch between cookies. Sprinkle cookies with decorative sugar or sprinkles.
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Bake until firm to the touch and golden brown at edges, 12 to 17 minutes. Transfer sheets to a wire rack to cool slightly, then use a spatula to remove cookies from the baking sheets when they’re still warm (which is easier to do than when they’ve cooled completely).
New York Times