Christmas Spritz Cookies

I came across this recipe on Never Skip Dessert and thought it would give me the perfect opportunity to use the cookie press I’ve had stashed in my closet for over a year.  They turned out wonderfully!  They were light and airy with a sweet and mild flavor.  My Betty Crocker Cookie Press soo easy to use – I’ll definitely be adding this to my list of Christmas cookie keepers!

Spritz Cookies (makes 7-8 dozen)

• 1 ½ cups butter
• 1 cup granulated sugar
• 1 egg
• 2 tbsp milk
• 1 tsp vanilla
• ½ tsp almond extract
• 3 ½ cups all-purpose flour
• 1 tsp baking powder
• Optional: sprinkles, food coloring

1. In a medium bowl, cream butter and sugar until well combined.
2. Add egg, milk, vanilla and almond extract; beat well.
3. In a separate bowl, whisk together flour and baking powder; gradually add to creamed mixture, making a smooth dough.  Do not chill.
4. Place dough into cookie press and press cookies onto ungreased cookie sheet. Sprinkle with sprinkles.
5. Bake at 375 for 10-12 minutes or until lightly browned around edges [baked 8-10 for me].  Remove cookies from sheet; cool on rack.