16 tbsp. (2 sticks) unsalted butter, at room
1 cup granulated sugar
2 1/2 tsp. vanilla extract
1/2 tsp. salt
2 1/2 cups sifted all-purpose flour
Colored sugars or icings for decorating, (optional)
Preheat an oven to 375°F (190°C).
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, and transfer to wire racks to cool. Decorate with colored sugars or icings as desired. Cookies may be stored in an airtight container at room temperature for up to 4 days.
Makes 40 to 60 cookies.
Date: April 6, 2003