Spritz Cookies

Ingredients
1 lb. unsalted butter
1 c sugar
1/4 t salt
1 t almond extract
2 eggs, well beaten
4 c flour

Directions

1. Using a stand mixer, cream butter, sugar, salt, and almond extract on medium-high speed until pale and fluffy. about 3 minutes. Scrape down bowl, reduce speed to medium, and add egg until incorporated. Reduce speed to low and gradually add flour. Gather dough on counter until it holds together. Wrap in plastic or place in a plastic bag and refrigerate 1 hour or until you are ready to bake (up to 4 days).
2. Remove from refrigerator and, if its been in the refrigerator more than 1 hour, let it sit on the counter about 45 minutes.
3. Use a cookie press to form cookies, following manufacturer’s instructions. Or use a pastry bag fitted with a large star tip. Space cookies about 1 1/2 inches apart on a parchment covered cookie sheet, 25 to 30 cookies per sheet. Bake one sheet at a time until cookies are light golden brown, 10 to 12 minutes, rotating sheet halfway through baking time. Transfer to a wire rack and cool completely. Makes about 100 cookies.