1 cup (2 sticks; 230g) unsalted butter, room temperature
3/4 cup (150g) granulated sugar
1 and 1/2 teaspoons pure vanilla extract
1 teaspoon almond extract
1 large egg, at room temperature
2 and 1/4 cups (281g) all-purpose flour
1/2 teaspoon salt
1 – 2 Tablespoons milk if needed
Line a baking sheet with parchment paper or silicone baking mat.
In a large bowl or stand mixer with paddle attachment, beat butter and sugar together for about 2 minutes or until smooth. Add egg, vanilla and almond extract. Beat for an additional minute, scraping sides of bowl as needed.
On low speed, add salt and flour. Mix until completely combined. Mixture should be soft enough to pipe through mixing bag if not, add 1 1/2 tablespoons of milk so the dough can be piped through a mixing bag. Add more milk if necessary.
Add a large piping tip to a piping bag and pipe a 1-2 inch swirl on prepared baking sheet. Optional: add sprinkles or coarse sugar at this point.
Chill cookies on baking sheet for 20-30 minutes. Do not skip this step or cookies will not keep their shape.
Preheat oven to 350º F. Bake for 12-15 minutes or until lightly browned on the sides. Allow to cool on wire rack.
Chef Notes: “Switch out almond extract for lemon, coconut, or use all vanilla for different flavors. Cookies can also be dipped into melted chocolate after fully cooled.”