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Instructions |
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Preheat oven to 375 degrees F. In a large mixing
bowl, beat butter with an electric mixer on medium
to high speed for 30 seconds. Add brown sugar and
baking powder. Beat until combined, scraping bowl
occasionally. Beat in egg, vanilla, and almond
extract until combined. Beat in as much of the
flour as you can with the mixer. Stir in any
remaining flour.
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Force unchilled dough through a cookie press fitted
with a star or flower disk onto an ungreased cookie
sheet. Bake in the preheated oven for 7 to 9 minutes
or until edges are lightly browned. Transfer to a
wire rack and let cool.
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Brush tops of cookies with Powdered Sugar Icing
and, while still wet, sprinkle with coarse sugar.
Place a silver dragee ( Remove before eating) in
center, if desired. Arrange on waxed paper and
allow to stand until icing is dry. Makes 80
cookies.
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Icing-
In a medium bowl stir together powdered sugar,
vanilla and enough milk to make a thin icing. Makes
about 2/3 cup.
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| Serving
Suggestions |
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Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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Originally Submitted
12/18/2013
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