Gingerbread Press Sugar Cookies
By Wilton®
Gingerbread Press Sugar Cookies
By Wilton®
Yield/Serves:
Makes about 24 cookies
- 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
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.
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.