Unchilled Spritz Cookie Dough

• 1 1/2 cups sweet unsalted butter, no substitutes
• 3 1/2 cups all-purpose flour
• 1 1/4 cups granulated sugar
• 1 large egg
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• food coloring, as desired (optional)
• Icing
• 1 cup sifted powdered sugar (sift before measuring)
• 1/4 teaspoon vanilla
• milk, as needed
• colored sprinkles

1. Preheat oven to 375 degrees F.
2. Beat butter using an electric mixer on high speed for about 30 seconds.
3. Add just 1 cup of the flour, all of the sugar, the egg, baking powder, vanilla, and almond extract (add a few drops of food coloring if desired).
4. Beat until well combined.
5. Beat in rest of the remaining 2 1/2 cups flour.
6. DO NOT CHILL DOUGH.
7. Force dough through a cookie press fitted with a decorative plate onto ungreased cookie sheets, following the directions on your cookie press (Leave about 1 inch between each cookie on the sheet).
8. Bake in a preheated 375 F oven for 8-10 minutes or until the edges are firmed but not browned (these will not get brown when done- if they are brown, then they are burnt).
9. Remove to a wire rack to let cool completely before icing.
10. Mix icing ingredients, adding only as much milk as needed to get a spreading consistency.
11. You will have extra icing.
12. Dip tops of baked cooled cookies into icing and then into a bowl of colored sprinkles, if desired.
13. Let icing on cookies firm up, then store in airtight containers.
14. They freeze well.

sweet unsalted butter, flour, sugar, egg, baking powder, vanilla, almond extract, food coloring, icing, powdered sugar, vanilla, milk, colored sprinkles

Taken from www.food.com/recipe/unchilled-spritz-cookie-dough-49250 (may not work)