Champagne Cookies

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

• 4 ounces unsalted butter, at room temperature
• 1/2 cup sugar
• 1 large egg, at room temperature
• 2 tablespoons egg whites, at room temperature (from 1 large egg)
• 1 teaspoon vanilla
• 1/4 teaspoon almond extract
• 3/4 cup unsifted all-purpose flour

Recipe

• 1 adjust rack to lower third of oven; preheat oven to 375°.
• 2 unwrap one end of a chilled stick of unsalted butter and rub it over 2 large cool teflon-coated baking sheets to apply a very thin film of fat.
• 3 in the large bowl of an electric mixer, cream the butter on medium speed until smooth, about 45 seconds.
• 4 beat in the sugar until fluffy.
• 5 beat in the whole egg, blending thoroughly, then add the egg .
• 6 using a rubber spatula, scrape down the sides of the bowl.
• 7 reduce speed and add the flavorings, then the flour, combining thoroughly.
• 8 using a 16-inch pastry bag fitted with a 1/4-inch plain decorating tip (such as ateco 2), pipe strings about 1/4-inch wide, 3-inches long, and at least 1 1/2-inches apart over the baking sheets.
• 9 bake one sheet at a time for about 5-6 minutes, or just until edges and bottoms are light golden brown.
• 10 place the baking sheet on a wire rack and lift the cookies with a metal spatula to another wire rack to cool.
• 11 if the cookies become difficult to remove, return the baking sheet to the oven a few seconds until they soften.
• 12 stack the cookies in an airtight metal container and store at room temperature for up to 1 week.