Grandma Wendt'S Almond Spritz Cookie Recipe - cooking recipe

Ingredients

1 cup butter or 1 cup margarine, slightly softened
1/2 cup sugar
2 1/4 cups flour (see note above)
1/2 teaspoon salt
1 egg
1 teaspoon almond extract
1/4 cup decorative sugar

Preparation

The directions for this recipe are for using the poinsettia shape disk.
Heat oven to 400 degrees.
Mix butter and sugar.
Mix in remaining ingredients. This is the critical moment for this cookie; if it feels too tacky add 1/8-1/4 cup of additional flour.
Refrigerate for 10 minutes or so (I usually make a double batch, and refrigerate the first batch while I am mixing the second batch.).
Fill the press with dough and press onto ungreased cookie sheet. (I can usually put 24 on a large sheet; they don't spread much).
Sprinkle each cookie with colored sugar. (My Mom used to place a cinnamon dot into the center of each cookie, but I skip that).
Bake for 7 minutes; remove from pan to cool. (You may need to adjust this depending on your oven).