COOKIES

1. Preheat oven to 350 degrees.
2. In a medium bowl, whisk together the flour, salt and baking powder and sit aside.
3. Add the butter to a large mixing bowl. Using a stand or hand mixer, beat the butter on medium-high speed until it’s light and creamy, about 30 seconds. Add the sugar and beat on medium-high speed again until the mixture is light, creamy and smooth and the sugar is no longer gritty, about 1 minute. Add the  egg, vanilla and almond extracts and beat on medium-high speed to combine. Scrape down the sides of the bowl and beat for an additional 30 seconds.
4. Turn mixer to low and add the dry ingredients. Mix on medium speed until the flour is incorporated. Don’t over mix.
5. Fill your cookie press with the dough, pushing it down to fill in any air gaps. See my tips in the post above. Hold the cookie press perpendicular to your cookie sheet and press the cookies out about 1/5 inches apart. If the dough becomes a little too soft, and sticks to the bottom of your cookie press, place it in the fridge for about 10 minutes.  
6. Bake the cookies for about 8 to 9 minutes until they are just barely turning light brown around the edges and transfer them to a wire rack to cool. 

VANILLA GLAZE

1. Using a fork, whisk the ingredients together in a measuring cup or small bowl. Using a small offset spatula or a tiny brush apply/brush a thin layer of the glaze over each cookie.
2. Drop sprinkles on each cookie or use tweezers to place them on each cookie. 
3. If you use chocolate on some of them, brush them with the glaze anyway. It’s a great finish to these cookies. Drizzle chocolate over cookies. If you decide to place a chocolate chip in the centers, brush a tiny bit of extra glaze on the bottom of the chocolate chip to help it adhere.
4. The glaze will set up within 5 minutes on these cookies. Once the glaze is set, store the cookies in an airtight container for up to one week.