YIELD Makes about 8 dozen cookies
|1‑1/2||cups (3 sticks) butter|
|1/2||cup granulated sugar|
|1/4||cup powdered sugar|
|1/8||teaspoon almond extract|
|2‑1/2||cups all-purpose flour|
|1/4||cup cake flour|
- Heat butter in medium heavy saucepan over medium heat until melted and light amber in color, stirring frequently. Transfer butter to large bowl. Cover and refrigerate about 2 hours or until solid. Let butter stand at room temperature about 15 minutes to soften before completing recipe.
- Preheat oven to 350°F. Beat browned butter, granulated sugar and powdered sugar in large bowl with electric mixer at medium speed until light and fluffy. Add egg yolk, vanilla and almond extract; beat until well blended.
- Combine all-purpose flour, cake flour and salt in small bowl. Add flour mixture to butter mixture; beat until well blended.
- Fit cookie press with desired plate (or change plates for different shapes after first batch). Fill press with dough; press dough 1 inch apart on ungreased cookie sheets. Bake 10 to 12 minutes or until just lightly browned. Cool 5 minutes on cookie sheets; transfer to wire racks to cool completely.
|Serving Size:||1 cookie|
|Saturated Fat||2 g|
|Total Fat||3 g|
|Calories from Fat||61 %|
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