Spritz Butter Cookies

• 1 c. butter, softened
• 3/4 c. sugar
• 1 large egg
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 2 c. all-purpose flour
• dash of salt
• 1/2 c. toasted sliced blanched almonds, finely ground
• glace cherries, sugar sprinkles or dragees (optional)

1. Preheat oven to 375u0b0.
2. Cream butter in large mixer bowl.
3. Add sugar; beat until light and fluffy.
4. Beat in egg and extracts. Gradually blend in flour, almonds and salt.
5. Using pastry bag and large star tip, pipe dough into rosettes or stars about 1 3/4-inches in diameter onto unbuttered cookie sheets.
6. Decorate with cherries, sprinkles or dragees, if desired.
7. Bake 10 to 20 minutes or until pale golden.
8. Remove from cookie sheets; cool completely on wire racks.
9. Yields about 3 1/2 dozen.

butter, sugar, egg, vanilla extract, almond extract, flour, salt, blanched almonds, glace cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=314458 (may not work)