All Recipes Desert

Buttery Christmas Cookies


  • 1 cup butter, softened
  • 2-1/4 cups confectioners’ sugar, divided
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • Melted semisweet chocolate, optional
  • 2 to 3 tablespoons water
  • Colored sugar and sprinkles


  • Preheat oven to 375Β°. In a large bowl, cream butter, 1-1/4 cups confectioners’ sugar and salt until light and fluffy. Beat in egg and extracts. Gradually beat flour into creamed mixture.
  • Using a cookie press fitted with a disk of your choice, press dough 2 in. apart onto ungreasedΒ baking sheets. Bake until set, 6-8 minutes (do not brown). Remove to wire racks to cool completely.
  • If desired, dip in melted chocolate and let stand until set or, in a small bowl, mix remaining 1 cup confectioners’ sugar and enough water to reach desired consistency. Dip cookies in glaze; decorate as desired. Let stand until set.

Kitchen Tips

Melted chocolate candy coating may be used in place of confectioners’ sugar glaze; dip and decorate as directed. If the dough is sticky, chill it in the freezer for 10-15 minutes before loading it into the press.

Nutrition Facts

1 cookie: 43 calories, 2g fat (1g saturated fat), 7mg cholesterol, 30mg sodium, 6g carbohydrate (3g sugars, 0 fiber), 0 protein.

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