Description
These elegant, buttery biscuits are crafted using a traditional cookie press to create intricate, melt-in-the-mouth shapes. Balanced with vanilla and almond extracts, they offer a crisp, professional texture that is perfect for holiday gifting or high tea.
Ingredients
- 226g Unsalted Butter, softened to 65-68°F (18-20°C)
- 150g Granulated Sugar
- 1 Large Egg, room temperature
- 1 tsp Pure Vanilla Extract
- 1/2 tsp Almond Extract
- 291g All-Purpose Flour
- 1/2 tsp Fine Sea Salt
Instructions
- Cream the softened butter and granulated sugar in a stand mixer on medium-high speed for 3 minutes until light and aerated.
- Add the room-temperature egg, vanilla, and almond extracts, beating on high speed for 1 minute to create a stable emulsion.
- Reduce speed to low and gradually add the flour and salt, mixing just until incorporated to avoid overworking the gluten.
- Prepare cold, unlined baking sheets; do not use parchment paper as the dough needs to ‘grab’ the metal surface.
- Load the dough into a cookie press and extrude shapes onto the sheets, spacing them 2 inches apart.
- Bake at 350°F (177°C) for 7 to 9 minutes until firm but not browned, then cool on the sheet for 5 minutes before moving to a wire rack.
Notes
To prevent the dough from becoming too soft, avoid handling the cookie press cylinder more than necessary, as the heat from your hands can melt the butter. If the cookies won’t release from the press, try wiping the baking sheet with a cold, damp cloth and drying it thoroughly to increase surface tension for the dough to adhere.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: European