1 lb. butter, washed
1 c. sugar
2 tsp. almond extract
2 eggs, well beaten
4 c. flour
Cookie press or gun

Wash butter under cold running water until a little "waxy"; cream with sugar. Add extract and eggs, gradually add flour until well mixed. Place batter in cookie press or gun, chill if needed. Form cookie shapes on UNGREASED cookie sheets. Bake at 375 degrees for 12 minutes, or until edges are brown.

Cookies are best a day or two after baking, but usually don't last that long. You may tint the batter with food coloring while mixing, or sprinkle with colored sugars or nonpareils if you like.