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| A tradition that's going to take place every year during Christmastime from now on, they're beautiful and a buttery scrumptiousness... |
Yield: Appx. 7 Doz. (depending upon disc sizes used)
Prep: 15 Mins.
Bake: 8-12 Mins. (Per batch, depending upon disc sizes used)
INGREDIENTS
3-1/2 to 4 cups all-purpose flour
--(depending upon humidity, adding 1 TB at a time to reach desired consistency)
1 teaspoon double-acting baking powder (or regular)
1/2 teaspoon baking soda
1-1/2 cups (3 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg, beaten
1/2 teaspoon almond extract
2 teaspoons vanilla extract
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt (omit if using salted butter)
2 tablespoons milk
--Assorted colored decorating sugar crystals
METHOD
Preheat oven to 350 degrees.
Set aside silpat- or parchment-lined baking sheets.
In medium bowl, sift flour and baking powder and soda; set aside.
In bowl of stand mixer, using the paddle attachment, beat butter and sugar for 5 minutes until light and fluffy. Add beaten egg, almond and vanilla extracts, nutmeg, salt and milk; mix to combine. Gradually add dry mixture to wet mixture, while gently mixing just until combined.
[Do not chill cookie dough.]
Fill cookie press with dough and desired disc (alternate disc to a new one when desired), press cookies onto lined baking sheets about 1" apart.
Generously sprinkle with your favorite decorating sugar crystal color(s).
In batches, bake 8-12 minutes (depending on size of selected discs), just until edges are light golden brown. Cool 1 minute on baking sheet then transfer to a cooling rack. Store, once completely cooled, in an airtight cookie jar. ~ Enjoy!
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