Title: Butter spritz cookies
 Categories: Cookie
      Yield: 50 Servings
 
      1 c  (2 sticks) unsalted butter;
           -slightly softened
    2/3 c  Powdered sugar
      1 lg Egg yolk
  1 1/4 ts Vanilla extract
    1/2 ts Almond extract
    1/2 c  Finely ground blanched
           -almonds
      2 c  All-purpose or unbleached
           -white flour

-------------------------DECORATION------------------------------
           Candied cherry halves
           -(optional)
 
  Preheat the oven to 375 F.
  Grease several baking sheets and set aside. Place butter in a large
  mixing bowl and beat with an electric mixer on medium speed until
  very light. Add the sugar and egg yolk and beat until very fluffy and
  smooth. Beat in vanilla and almond extracts and almonds. Gradually
  beat in flour until thoroughly incorporated but not overmixed. Fit a
  pastry bag with a 3/8-inch diameter star tip. Stand the bag, tip
  down, in a tall glass and turn down a deep cuff at the top. Spoon the
  dough into it until the bag is no more than two-thirds full. Unfold
  the cuff and tightly twist the bag closed at the top. Pipe 1 1/4-inch
  diameter rosettes onto a baking sheet, spacing about 1 1/2 inches
  apart. Press a cherry half, cut side down, into the center of each
  cookie, if desired.
  
  Place in the center of the oven and bake the cookies for 7 to 10
  minutes, or until slightly browned at the edges. Remove baking sheets
  from the oven and let cookies stand for 2 to 3 minutes. Then transfer
  them to wire racks and let stand until cooled completely. Store in an
  airtight container for up to a week. Freeze for longer storage.
  
  Makes 50 to 60 1 3/4-inch rosette cookies.