Pressed Sugar Cookies
- 16 Tbs. (2 sticks) unsalted butter, at room
- 1 cup sugar
- 1 egg
- 2 1/2 tsp. vanilla extract
- 1/2 tsp. salt
- 2 1/2 cups sifted all-purpose flour
- Colored sugars or icings for decorating
Preheat an oven to 375°F.
In the bowl of an electric mixer, combine the butter and sugar. Beat on high speed until light and fluffy, scraping down the sides of the bowl as needed. Add the egg, vanilla and salt and continue beating until well mixed. Using a spoon, stir in the flour until blended.
Pack the cookie dough into a cookie press according to the manufacturer's instructions. Fit with the desired-shaped cookie plate and press the dough out onto ungreased baking sheets or sheets lined with Silpat nonstick liners, spacing the cookies 1 inch apart.
Bake until the cookies are light golden, about 10 minutes. Transfer the cookies to wire racks and let cool. Decorate with colored sugars or icings as desired. Store in an airtight container at room temperature for up to 4 days. Makes 40 to 60 cookies.
Adapted from Williams-Sonoma Kitchen Library Series, Cookies & Biscotti, by Kristine Kidd (Time-Life Books, 1993).