1 cup butter, softened
1 cup sugar
1 large egg
1 tsp almond extract*
1/2 tsp salt
2 1/2 cups all-purpose flour
Preheat oven to 350 degrees. Have ungreased cookie sheets and a cookie press at the ready.
In a large mixer bowl beat the butter and sugar on high speed of mixer 5 minutes until light and fluffy. Add the egg, almond extract and salt; beat until blended. Lower mixer speed to low and slowly add in the flour, beating well.
Follow your cookie press instructions for use pressing out the cookies about 2-inches apart on the ungreased cookie sheets. Decorate with colored sprinkles, etc as desired.
Bake at 350 degrees 10 to 12 minutes or until golden brown. Use a broad, thin spatula to transfer cookies from sheets to wire racks to cool completely.
*May substitute 1 tbsp vanilla extract if desired.
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