- 1 1/2 cups (3 sticks) butter
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 egg yolk
- 1 teaspoon vanilla
- 1/8 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1/4 cup cake flour
- 1/4 teaspoon salt
- Assorted decorating gels, decorating sugars, sprinkles, and decors
Melt butter in medium heavy saucepan over medium heat until light amber, stirring frequently. Transfer butter to large bowl. Cover and refrigerate 2 hours or until solid.
Preheat oven to 350°F. Let browned butter stand at room temperature 15 minutes.
Beat browned butter, granulated sugar, and powdered sugar in large bowl with electric mixer at medium speed until light and fluffy. Add egg yolk, vanilla, and almond extract; beat until well blended. Combine all-purpose flour, cake flour, and salt in small bowl. Add flour mixture to butter mixture; beat until well blended.
Fit cookie press with desired plate (or change plates for different shapes after first batch). Fill press with dough; press dough 1 inch apart on ungreased cookie sheets.
Bake 10 minutes or until lightly browned. Cool on cookie sheets 5 minutes. Remove to wire racks; cool completely. Decorate as desired.
Tip: To add even more holiday sparkle to these delicious cookies, press red or green glacé cherry halves into the centers before baking. For pretty trees or wreaths, tint the dough with green food coloring before pressing.
Yield: 8 dozen cookies. Serving size: 1 cookie.
Nutrition Facts Per Serving:
Calories: 46, Carbohydrates: 4 g, Protein: 1 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 10 mg, Sodium: 7 mg, Fiber: 1 g
Exchanges per serving: 1/2 Bread/Starch, 1/2 Fat.
Copyright Diabetic Cooking.