“This recipe is from my Grandmother, Margaret Peche. I have fond memories of baking these cookies with her every December as a child. My favorite job was decorating them with red and green sugar—and of course eating as many as she would allow!”
(Makes about 8 dozen cookies, depending on size)
- 1 pound butter, softened
- 1-1/2 cups granulated sugar
- 2 egg yolks
- 1 egg white
- 1 teaspoon almond extract
- 5 cups flour
- Red and green sugar crystals for decoration
Preheat oven to 375 F. In large mixing bowl, cream butter. Add sugar; blend well. Stir in eggs and almond extract. Gradually add flour. Using a cookie press, form dough into desired shapes onto ungreased baking sheets. Bake for 10 minutes or until edges are firm but not brown. Remove to wire racks to cool. While still warm, sprinkle with colored sugars for decoration.
Helpful hint: When making pressed cookies, if dough is too soft and not making a sharp design, place it in the refrigerator briefly to harden a bit. If dough is too stiff and won’t move through the press, let it stand at room temperature briefly until it is the right consistency.