Spritz

• 1¾ cups all-purpose flour

• 1½ cup extra-fine sugar

• 2 sticks butter

• 1 egg yolk, lightly beaten

• ½ teaspoon vanilla extract

• ½ teaspoon almond extract

1. Measure the flour and sugar and set aside.

2. Cream the butter until it is light in color and satiny in appearance.

3. Add the sugar gradually and beat until the mixture becomes light and fluffy.

4. Beat in the egg yolk and mix until the sugar has dissolved and the texture is smooth and shiny.

5. Add the vanilla and almond extracts and beat another minute.

6. Turn the mixer to low and gradually add the flour in large spoonfuls until well blended.

7. Spoon the dough into a cookie press and form cookies in S and O shapes on ungreased cookie sheets.

8. Set the cookie sheets in a cool place for a few hours. This helps them keep their shape; if baked immediately, they tend to flatten out.

9. Preheat the oven at 375°F 15 minutes before baking.

10. Bake the spritz for 10 to 12 minutes until they are lightly browned.

11. Let them cool 3 or 4 minutes, then carefully remove them with a very thin spatula, placing them onto racks to finish cooling. If the spritz remain too long on the cookie sheets, they will harden and break when you try to remove them. If this happens, just set them back into the oven for a few minutes.