Classic Spritz Cookies

Preheat oven to 400°F.

Sift the flour and baking powder together into a medium bowl. Set aside.

In a stand mixer fitted with the paddle attachment, cream butter, sugar and salt on medium-high until light and fluffy, about 5 minutes, scraping down the sides a couple times. Add the egg, egg yolk and both extracts and beat on medium-high until light and fluffy, about 4 minutes, scraping as you go.

Add dry ingredients to wet mixture on low speed just until the mixture starts to come together, about 12–15 seconds. Stop the mixer and use a large rubber spatula or wooden spoon to finish mixing, taking care not to overmix.

Using a cookie press according to manufacturer's instructions, press the dough into desired shapes onto a cool, ungreased metal baking sheet — fitting as many as you can. Decorate with sprinkles, sanding sugar or chopped nuts. Bake the cookies, one sheet at a time, until just set and lightly browned around the edges, about 8 to 9 minutes. Let cool for 5 minutes on the pan before transferring to a wire rack to cool completely. Store in an airtight container for up to 3 days. These also freeze very well.

Note: Using nonstick pans, parchment or silicone liners will prevent the dough from sticking to the pan when you’re pressing the dough (which is what you want). Be sure to use cool, clean metal baking sheets. Wash, dry and cool pans between each batch.