Unchilled Spritz Cookie Dough - cooking recipe

Ingredients

1 1/2 cups sweet unsalted butter, no substitutes
3 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
1 large egg
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon almond extract
food coloring, as desired (optional)
Icing
1 cup sifted powdered sugar (sift before measuring)
1/4 teaspoon vanilla
milk, as needed
colored sprinkles

Preparation

Preheat oven to 375 degrees F.
Beat butter using an electric mixer on high speed for about 30 seconds.
Add just 1 cup of the flour, all of the sugar, the egg, baking powder, vanilla, and almond extract (add a few drops of food coloring if desired).
Beat until well combined.
Beat in rest of the remaining 2 1/2 cups flour.
DO NOT CHILL DOUGH.
Force dough through a cookie press fitted with a decorative plate onto ungreased cookie sheets, following the directions on your cookie press (Leave about 1 inch between each cookie on the sheet).
Bake in a preheated 375 F oven for 8-10 minutes or until the edges are firmed but not browned (these will not get brown when done- if they are brown, then they are burnt).
Remove to a wire rack to let cool completely before icing.
Mix icing ingredients, adding only as much milk as needed to get a spreading consistency.
You will have extra icing.
Dip tops of baked cooled cookies into icing and then into a bowl of colored sprinkles, if desired.
Let icing on cookies firm up, then store in airtight containers.
They freeze well.