• Preheat oven to 375° F.
• In a large bowl, cream together the butter, powdered sugar, and salt until light and fluffy. Beat in the egg and the extracts.
• Gradually mix the flour into the creamed mixture. Add food coloring to your dough if desired.
• Assemble your cookie press with desired stamp shape. Press the dough through the press onto an ungreased cookie sheet, adjusting your dough amount as needed.
• Bake for 6 to 8 minutes, or until very light golden brown. Do not let them brown too much or they will be very hard.
• Remove the cookies to wire racks to cool completely.
• The cookies are finished and ready to enjoy or freeze for later.

Flavor Options

• Chocolate Chip - Add ¼ cup of grated chocolate to your cookie dough, being mindful that it is small enough to not hinder the press.
• Eggnog Glaze - Add 1 tsp of ground nutmeg to the dough. Glaze the baked and still-warm cookies with a glaze consisting of 1 cup of powdered sugar, 2 tablespoons of milk, and ¼ teaspoon of rum extract.
• Lebkuchen Spice - Add a blend of 2 tsp cinnamon, ½ tsp cloves, ⅛ allspice, ⅛ coriander, ⅛ cardamom, ⅛ ginger, ⅛ star anise, a pinch of mace, & a pinch of nutmeg into the dough. You may also drizzle a glaze consisting of 1 cup of powdered sugar, 2 tablespoons of milk, and ½ a teaspoon of vanilla extract over the warm cookies.
• Mint Chocolate - Add ½ teaspoon of peppermint extract to your dough and bake. Once you've removed your cookies from the oven, drizzle with melted chocolate.
• Almond Glaze - Replace 1 teaspoon of vanilla extract with 1 teaspoon of almond extract in the batter and bake the cookies. Drizzle a glaze consisting of 1 cup of powdered sugar, 2 tablespoons of milk, and ¼ teaspoon of almond extract over the top of the warm cookies. Place a sliced almond over the top if desired.
• Lemon - Replace 1 teaspoon of vanilla extract with 1 teaspoon of lemon extract. Add 1 tsp of lemon zest to the cookie batter.