Time 1h30m Yield 42 Number Of Ingredients 10 Steps:
Heat oven to 375 degrees F. Stir flour, salt and baking powder in medium bowl until well blended. Beat shortening, butter and powdered sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg, almond extract and food color. Beat in flour mixture gradually until blended. Fit cookie press with Christmas tree or wreath plate according to manufacturer’s instructions. Fill cookie press according to instructions. Press dough onto ungreased baking sheets. Bake 6 to 7 minutes or until set, but not brown. Cool 1 minute on baking sheet. Remove to wire rack to cool completely. Place frosting in large heavy-duty resealable plastic bag. Microwave on HIGH 20 to 30 seconds to soften. Knead. Cut very small bottom corner off bag. Drizzle over cookies in a decorative pattern. Place candy bits from frosting in medium bowl. Hold cookie over bowl and sprinkle with candy bits. Let stand 15 minutes or until frosting is set.
Time 25m Yield about 5 dozen. Number Of Ingredients 9 Steps:
In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine flour and salt; gradually add to creamed mixture just until combined. Stir in food coloring if desired. Cover and chill for at least 2 hours. , Fill cookie press and form into desired shapes on ungreased baking sheets. Decorate with sprinkles and colored sugars. , Bake at 400° for 8 minutes or until edges just begin to brown. Cool on wire racks.
Time 16m Number Of Ingredients 10 Steps:
Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and powdered sugar on medium speed for 1 minute, until combined. Add in the egg, almond extract, and salt and mix for an additional minute, scraping the sides of the bowl as necessary. Turn the mixer to low and add in the flour, mixing until just incorporated. Place about 1 cup of dough (depending on the size of your press) into the cookie press. Press cookies onto the baking sheet using the press. Arrange the cookies about 1 inch apart and bake for 6-7 minutes or until lightly golden at the edges. Transfer cookies to a wire rack to cool. Whisk together the powdered sugar and milk until smooth. Dip the tops of each cookie into the glaze. Sprinkle if desired. Allow the cookies to set completely before storing.
Time 23m Yield 5 dozen cookies Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees F. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy, about 5 minutes. Add the vanilla and almond extracts and the egg and mix to incorporate; don’t worry if the mixture seems to separate. Sift together the flour and baking powder and add to the creamed butter. Mix until combined. Using a cookie press, press the cookies onto ungreased baking sheets. Top with sprinkles of your choice. Bake until firm but not yet browning, 6 to 8 minutes. After a few minutes, move cookies to a rack and cool.
Time 1h30m Yield 45 to 50 cookies Number Of Ingredients 9 Steps:
Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Beat the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Add the almond and vanilla extracts and egg and mix until combined. Reduce the mixer speed to low, add the flour and salt and mix until just combined. Remove all but 1/4 cup of the dough to a flour-dusted surface and reserve. Add enough green gel food coloring to the dough left in the bowl to color it a vibrant green like a wreath, 3 to 4 drops. Mix on low until the dough is completely green. Remove the dough to a flour-dusted surface and gently fold until it comes together. Wipe the paddle and bowl of the stand mixer clean. Place 1/4 cup of the reserved white dough back into the bowl. Add enough red gel food coloring to color it a vibrant red like a fire truck, 3 to 4 drops. Mix on low until the dough is completely red. Remove the dough to a flour-dusted surface and gently fold until it comes together. Tear off 2 Ping-Pong ball-size pieces of the white dough and add to the barrel of a cookie press; add 1 marble-size piece of the green dough and 1 marble-size piece of the red dough. Repeat this pattern until the barrel is filled (you will not use all of the dough). Place a wreath disc onto the cookie press barrel according to the manufacturer’s instructions. Press the cookies onto an ungreased baking sheet. Repeat 2 more times in the same pattern with the remaining dough. Bake 2 of the batches until the cookies are firm but not yet browning on the bottom, 8 to 10 minutes. Cool the cookies for 1 minute on the baking sheets, then remove to a wire rack to cool completely, about 30 minutes. Bake the third batch and let cool. Store in an airtight container for up to a week.
Time 40m Yield about 7 dozen. Number Of Ingredients 10 Steps:
Preheat oven to 375°. Cream butter, confectioners’ sugar and salt until light and fluffy; beat in egg and extract. Gradually beat in flour., Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. , Bake until bottoms are light brown, 6-9 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely., For optional decorations: Place confectioners’ sugar in a small bowl; stir in enough water to reach desired consistency. Dip tops of cookies in glaze; sprinkle with sugar. Let stand until set.
Time 47m Yield 36 cookies Number Of Ingredients 6 Steps:
Preheat oven to 350. Using an electric beater beat butter and sugar - I beat until nice and fluffy. Add egg yolk and almond extract; beat well. Add 2 1/4 cups of the sifted sifted flour over the butter mixture with wooden spoon or mixer on low.( a wooden spoon works best for me) thoroughly incorporate the flour and form dough into a ball. NOTE: if dough is too sticky add 2 - 4 tablespoons flour - chill dough before moulding ( I cover bowl and chill in the fridge for 1/2 an hour) a chilled baking pan makes forming cookies much easier. If using cookie press, press on sheet, wait a few seconds, then twist the press slightly as you lift it straight up. NOTE: if dough is too stiff to press out beat another egg yolk into the dough - (moulding by hand you may need to use all of the 2 1/2 cups flour - flour hands lightly makes moulding by hand easier). If you don’t have a cookie press form into 1/2 inch balls - push a cherry into the centre. Brush cookies with beaten egg white and sprinkle with sugar; bake at 350 for 8 - 12 minutes or until golden around the edges. Cool on a wire rack.Yield will vary as to size of cookies.
Yield Makes 28 rosette or 56 star shaped 2 inch round cookies Number Of Ingredients 12 Steps:
Thirty minutes or longer before baking, set an oven rack in the middle of the oven and preheat the oven to 375°F/190°C. Spread the almonds evenly on a baking sheet and bake for about 5 minutes, or until pale gold. Stir once or twice to ensure even toasting and avoid over-browning. Cool completely. In a medium bowl, whisk together the flour, cornstarch, and salt. Food processor method: In a food processor, process the almonds and sugar until fairly fine. Cut the butter into several pieces and add it with the motor running. Process until smooth and creamy. Add the egg, vanilla, and almond extract and process until incorporated. Scrape down the sides of the bowl. Add the flour mixture and pulse in just until blended. Stand Mixer Method: Use a nut grater to grate the almonds powder fine and then whisk them into the flour mixture. In the bowl of a stand mixer fitted with the flat beater, on medium speed, beat the sugar and butter until fluffy. Scrape down the sides of the bowl. Add the egg, vanilla, and almond extract and beat for 30 seconds, or until incorporated. Scrape down the sides of the bowl. On low speed, gradually add the flour mixture and mix until incorporated. Scrape the mixture onto a sheet of plastic wrap and use the outside of the plastic wrap to knead together the dough until it is completely even and soft enough to pipe smoothly. Scoop the dough into the pastry bag (or spoon some of the dough into the cookie press and cover the remaining dough). Pipe 7 rosettes or 14 stars about 13⁄4 inches in diameter onto the cookie sheet, no less than 1 inch apart. To get the best possible shape for the rosettes, use your fingers to smooth the ends of the rosettes after piping. For the stars, hold the bag in a vertical position (straight up and down) with the toothed edge of the tube just slightly above the cookie sheet. Squeeze the bag firmly without moving it until the shape is as wide as desired, just at the point when the lines in the dough are on the verge of curving. Stop squeezing the tube and push the tube down slightly. Lift the tube straight up and away. Decorate with the glacéed cherries set in the centers, and/or top with sugar sprinkles or dragées. Bake for 5 minutes. For even baking, rotate the cookie sheet halfway around. Continue baking for 5 to 7 minutes, or until pale gold. Set the cookie sheet on a wire rack and use a pancake turner to lift the cookies onto another wire rack. Cool completely. While each batch of cookies is baking, shape the dough for the next batch. Store in an airtight container at room temperature for 1 month, or refrigerated or frozen for 6 months.
