Ingredients

2½ cups unbleached, all-purpose flour
½ cup very finely ground toasted almonds
½ teaspoon salt
1¼ cups (2½ sticks) unsalted butter, cubed and at room temperature
11/3 cups granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 large egg

Instructions

Preheat oven to 350°F. Put the flour, ground almonds and salt into a small mixing bowl. Whisk to combine; reserve. In a large mixing bowl, combine the butter and the sugar. Using a Cuisinart® Hand or Stand Mixer fitted with the mixing beaters/paddle, mix until light and creamy. Add the extracts and egg; mix until combined. Add the reserved dry ingredients and mix on low, until just combined. Fit the Cuisinart® Electric Cookie Press with desired disc*, as instructed on page 2. Load the cookie dough to the MAX fill line. Press cookie dough out onto an ungreased/unlined baking pan, about 2 inches apart. Bake in the preheated oven for 10 to 12 minutes, or until lightly golden around the edges. Cool cookies before removing from pan.
*Note: All cookie press discs can be used, except #2.

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