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Preheat the oven to 400˚F.
Cream together the sugar and butter in the bowl of a stand mixer. Add the egg and the almond extract and beat well. Mix in the flour and baking powder on low speed until the dough forms. Cover and refrigerate the dough for 30 minutes.
Use a rubber spatula to fill the cookie press. Press out cookies onto a parchment-lined baking sheet about 1 inch apart. Decorate with sanding sugar, sprinkles or disco balls.
Bake until edges are golden brown, 7 to 9 minutes.