1 cup unsalted butter, softened
1/2 cup superfine sugar
1 large egg yolk, lightly beaten
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/4 cups all-purpose flour
Preheat oven to 350. Beat butter in mixer bowl until creamy. Gradually add sugar and beat until light and fluffy. Add egg yolk and vanilla and almond extracts; beat until smooth and light. With mixer at low speed, gradually add flour until well blended. Spoon dough into cookie press fitted with desired tip. Press cookies onto ungreased cookie sheets. Bake 10 to 12 minutes, until lightly browned. Cool on cookie sheets 3 to 4 minutes, then carefully transfer to wire rack to cool completely. (If cookies begin to harden and break when you try to remove them from cookie sheet, return them to oven a few minutes.) Makes 7 dozen.
