RECIPE # 5104 CHRISTMAS BUTTER COOKIES Thu Dec. 12, 2013
CREATED Dec 12, 2013
JIM HAGY / CHEF'S MARKET CAFE & TAKE AWAY
1 cup unsalted butter room temperature
1/2 cup sugar
1 large egg
1 1/2 teaspoons almond extract
2 1/4 cups all purpose flour
1/4 teaspoon salt
( Makes about 4 dozen cookies )
Options for Garnish: candied cherries, nuts, chocolate chips, colored sprinkles or colored sugars
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. You will
need two ungreased baking sheets.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until fluffy (2-3 minutes).
Add the egg and almond extract and beat until incorporated. On low speed, gradually add the flour and
salt and mix until incorporated.
To Press Cookies: Scrape some of the dough into your cookie press that has been fitted with a decorative
plate (follow manufacturer's instructions). Hold the cookie press perpendicular to the ungreased baking
sheet, with the tip almost touching the sheet, and squeeze the trigger. (If you find the dough is too soft,
because the shape of the cookies is not clearly defined, then chill the dough.) Continue to press out the
cookies, spacing about 1 inch apart. If desired, decorate the cookies with pieces of candied cherries nuts,
colored sprinkles or colored sugars.
To Pipe Cookies: Have ready a pastry bag fitted with a 1/2 inch diameter open star tip. Fill the pastry bag
about half full, twist the end of the bag to close, and pipe 1 1/2 inch (3.5 cm) rosettes or stars by holding
the pastry bag perpendicular to the ungreased baking sheet, with the tip almost touching the sheet.
Squeeze the pastry bag firmly and evenly without moving it until the shape is the desired size. Stop
squeezing and push the pastry bag down a little and then lift the pastry bag straight up. Continue to pipe
cookies, spacing about 1 inch apart. If desired, decorate the cookies with pieces of candied cherries,
nuts, colored sprinkles or colored sugars.
Bake cookies for about 6 - 9 minutes or just until the edges of the cookies are barely tinged with brown.
Remove from oven and gently transfer the cookies to a wire rack to cool completely. These cookies will
keep at room temperature for about one week or they can be frozen for several months.