From: LeaveDinnertolettie.com
Makes 4-5 dozen
3 sticks unsalted Butter
1/2 c regular Sugar
1/4 c powdered Sugar
1 Egg yolk
1 tsp Vanilla
1/8 tsp Almond extract
2 1/2 c all-purpose Flour
1/4 c Cake flour
1/4 tsp Salt
First you need to brown the butter. This should be done a couple of hours before you make the cookies so it has time to harden back up. Place the butter in a medium saucepan over medium heat until it is melted and light amber in color. It will start to smell nutty too. You don't want it to get black. That means it went too far and burnt. You are better off starting over if that happens. Put the butter in a bowl, cover it and put it in the fridge for about 2 hours until it is solid.
Once you are ready to make the cookies, take the butter out of the fridge for about 15 minutes to soften. Preheat your oven to 350 degrees. Beat the browned butter and both sugars with a mixer on medium speed until it is light and fluffy. Now add the egg yolk, vanilla and almond extract. Beat until it is well blended.
Combine both flours and salt in a small bowl, then mix it into the butter mixture.
Put a plate on the end of your cookie press and fill the press with cookie dough. Press the cookies out onto a cookie sheet about 1 inch apart. They don't expand much while baking. If they aren't coming out of the press right see my quick tip above.
Bake the cookies for about 10-12 minutes or until they are light brown. When you pull them out of the oven, let them cool on the cookie sheet for 5 minutes before moving them to a wire rack to cool. The cookies are fragile, so if you are giving them out, package them up carefully.