Gingerbread Press Sugar Cookies

By by Wilton®
Images
Gingerbread Press Sugar Cookies
Serves
Makes about 24 cookies
Ingredients
  • 1 cup (2 sticks) butter, softened
  • 1 ½ cups granulated sugar
  • 1 egg
  • 1½ teaspoons Wilton Imitation Clear Vanilla Extract
  • ½ teaspoon Wilton Imitation Almond Extract
  • 2¾ cups all-purpose flour
  • 1 teaspoon salt
Procedure
Preheat oven to 350°F. Lightly spray pan cavities with vegetable pan spray. In large bowl, beat butter and sugar with electric mixer at medium speed until well blended. Beat in egg and extracts; mix well. Combine flour and salt; add to butter mixture. Beat until well blended. Press dough into cavities, filling ⅔ full.

Bake 10 to 12 minutes or until light brown around edges. Cool in pan 10 minutes. Turn pan over; lightly tap pan to remove cookies. Cool completely on cooling grid.

Gingerbread Press Sugar Cookies

By by Wilton®
Serves
Makes about 24 cookies
Ingredients
  • 1 cup (2 sticks) butter, softened
  • 1 ½ cups granulated sugar
  • 1 egg
  • 1½ teaspoons Wilton Imitation Clear Vanilla Extract
  • ½ teaspoon Wilton Imitation Almond Extract
  • 2¾ cups all-purpose flour
  • 1 teaspoon salt
Procedure
Preheat oven to 350°F. Lightly spray pan cavities with vegetable pan spray. In large bowl, beat butter and sugar with electric mixer at medium speed until well blended. Beat in egg and extracts; mix well. Combine flour and salt; add to butter mixture. Beat until well blended. Press dough into cavities, filling ⅔ full.

Bake 10 to 12 minutes or until light brown around edges. Cool in pan 10 minutes. Turn pan over; lightly tap pan to remove cookies. Cool completely on cooling grid.