Preheat oven to 350.

Line baking sheets with silicone baking mats.

Cream butter and sugar together on medium speed until light and fluffy, about 3 to 4 minutes.

Add egg and mix well.

Add extract and mix again.

Add flour and salt and mix on low speed, gradually turning up to medium until flour is mixed in. I often cover the mixer with a clean dishtowel so the flour doesn’t go flying everywhere.

Remove dough from bowl and knead until it comes together and feels like play-dough. Divide into as many parts as you want to color.

Using the cookie press, follow the directions and press out the cookies. They can be close together as they don’t spread.

Decorate with sprinkles and colored sugars before baking.

Bake cookies for 5 to 7 minutes. Let cool for 5 minutes before removing to a wire rack.

Cookies can be stored in a shoe box or an airtight container for up to 3 weeks.

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