SANDRA'S CHRISTMASTIME SPRITZ COOKIES

A tradition that's going to take place every year during Christmastime
from now on, they're beautiful and a buttery scrumptiousness...

Yield: Appx. 7 Doz. (depending upon disc sizes used)

Prep: 15 Mins.

Bake: 8-12 Mins. (Per batch, depending upon disc sizes used)

INGREDIENTS

3-1/2 to 4 cups all-purpose flour

--(depending upon humidity, adding 1 TB at a time to reach desired consistency)

1 teaspoon double-acting baking powder (or regular)

1/2 teaspoon baking soda

1-1/2 cups (3 sticks) unsalted butter, at room temperature

1 cup granulated sugar

1 large egg, beaten

1/2 teaspoon almond extract

2  teaspoons vanilla extract

1/8 teaspoon freshly grated nutmeg

1/2 teaspoon kosher salt (omit if using salted butter)

2 tablespoons milk

--Assorted colored decorating sugar crystals

METHOD

Preheat oven to 350 degrees.

Set aside silpat- or parchment-lined baking sheets.

In medium bowl, sift flour and baking powder and soda; set aside.

In bowl of stand mixer, using the paddle attachment, beat butter and sugar for 5 minutes until light and fluffy. Add beaten egg, almond and vanilla extracts, nutmeg, salt and milk; mix to combine. Gradually add dry mixture to wet mixture, while gently mixing just until combined.

[Do not chill cookie dough.]

Fill cookie press with dough and desired disc (alternate disc to a new one when desired), press cookies onto lined baking sheets about 1" apart.

Generously sprinkle with your favorite decorating sugar crystal color(s).

In batches, bake 8-12 minutes (depending on size of selected discs), just until edges are light golden brown. Cool 1 minute on baking sheet then transfer to a cooling rack. Store, once completely cooled, in an airtight cookie jar. ~ Enjoy!