Cookie Exchange

SPRITZ COOKIES

1 cup unsalted butter at room temp
3/4 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon almond extract

2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 egg white, lightly beaten
Granulated or colored sugar, sprinkles, or red or green glaceed cherries (optional)

Preheat oven to 375 degrees.
In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow. Add the granulated sugar and continue beating until the mixture is no longer gritty when rubbed between your fingers. Beat in the egg yolks and vanilla and almond extract on low until blended.
Sift the flour and salt together onto a sheet of waxed paper. Add the flour mixture to the butter mixture and mix on low speed or stir with a wooden spoon just until blended.
Fill a cookie press with dough following the manufacture's instructions. Press the cookies out directly onto the pans. If the dough becomes too warm and sticky, refrigerate it for a few minutes to firm it up.
Lightly brush each cookie with egg white, and sprinkle with sugar or sprinkles or press a candied cherry in the center of each. Bake just until the edges are golden, 8 to 10 minutes. Let the cookies cool on the pan on wire reacks for 1 to 2 minutes to set before transferring them to wire racks to cool completely.
Makes about 5 dozen cookies.

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