Yes, it’s sappy, but true. Growing up, my mom, three sisters and I always liked to bake, but this recipe was saved for Christmas. My mom made these and my Grandpa Baldwin’s fudge, and it always just felt like Christmas.
Weird thing is I love these cookies frozen. Like fresh from the freezer. Don’t defrost them. Why? Because when I was little, my mom would bake tons of these and store them all in the freezer. When she wasn’t looking, we’d steal them from the freezer and eat them before she noticed. Although, maybe she just chose to look the other way. I’m sure she figured something was up when she pulled a half-empty bag of Press Cookies from the freezer on Christmas. Who knows. Either way, I’m all about a frozen Press Cookie.
Notes on this recipe: Don’t skip the almond extract. It’s heaven and makes these just so irresistible. You can dye these any color, too. Hadley and Bryn picked this turquoise color because we were making some snowflakes, and they’d look like Frozen (Hadley’s words, not mine).
Read on for the recipe!
- 1 cup butter
- 1 cup sugar
- 2 eggs
- 1 tsp. almond extract
- 1 tsp. vanilla extract
- Food color of any color
- 3 1/2 cups all-purpose flour
- 1/2 tsp. salt (use a pinch more if you only have unsalted butter)
- Cream together butter and sugar. Add eggs and extracts and mix well. If you want a solid color cookie, add food coloring now. (If you want a speckled look, add at the end) Sift in flour and salt. Mix well until combined.
- Using a cookie press, press cookies out onto cold cookie sheets (this will help the dough to come out of the press easier). Bake at 375 for 8 minutes.
- I like my cookies a little underdone so bake for longer if you like them crispier.
- I used an OXO Good Grips cookie press and it worked great with this recipe!