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Press Cookies (Spritz & Bonbons)

From Judy Meissner's binder

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  • ¾ cup butter
  • ½ cup sugar
  • 1 egg yolk (spritz) or white (bonbons)
  • ¼ tsp salt
  • ½ tsp almond extract
  • ½ tsp vanilla
  • 2–2¼ cups flour
  • (Chocolate Camels: 5 Tbsp Dutch cocoa, whole egg, no almond)
What you need
  1. Heat the oven to 400°F.
  2. Cream the butter and sugar; add the egg.
  3. Add the salt, almond, and vanilla.
  4. Work in the flour in small batches to a soft-ball dough.
  5. Force through the press onto a sheet and bake 8 min.
  6. (Chocolate Camels: add the cocoa before the flour, cap the flour near 2 cups.)
Steps — tap one to keep your place

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.

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