Ingredients

1/2 cup (4 ounces) unsalted butter, softened at room temperature
1/2 cup shortening
3/4 cup sugar
1 large egg
1 teaspoon almond extract, or pure vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Almond bark, decorative sugar, or sprinkles, for garnish, optional

Directions

In the bowl of a stand mixer or in a large mixing bowl with an electric hand beater, cream together the butter, shortening, and sugar until it turns lighter in color and fluffy, approximately doubling in size.

Add the egg and beat well. Add the almond or vanilla extract and beat again.

Whisk the flour, baking powder, and salt together in a separate bowl, then add it to the butter mixture gradually, beating just until each addition becomes fully incorporated.

Divide the dough into oblong chunks sized to fit the cookie press tube. Following the directions for your brand of cookie press, space the cookies 1-inch apart on an ungreased aluminum cookie sheet.

Bake at 350 F for about 6 to 8 minutes, or until the cookies turn light brown on the edges.

Use a spatula to immediately transfer the cookies to a wire rack. Cool completely.

Decorate the cooled cookies with melted almond bark, decorative sugar, or colorful sprinkles, if desired.