These were one of my favorite cookies growing up. My grandmother used to make them, but she made wreaths with maraschino cherry bits for bows. My mother dug out the old cookie press for me the year after my grandma died, and we discovered it had a long crack running down the barrel and was unusable, so she bought a new one. Unfortunately, the new one didn’t have the end to make the wreaths, so I started making trees instead.
These cookies are incredibly simple. Just five ingredients and no eggs. They have a wonderful buttery almond flavor. I’ve never liked nuts, not a big fan of the texture, but I love the flavors. Almond, pistachio, and of course peanut butter, even though that’s not technically a nut. So if you’re looking for a last minute, quick to make cookie recipe, and you have a cookie press, these will be perfect. 🙂
Cream together your butter and brown sugar.
Add extract and food coloring. I used about five drops for this half of a batch.
Then mix in your flour and it’s ready to go in the press. 🙂
Press your trees, or chosen shape, as close together as possible, then sprinkle with decorations if desired.
- 1 cup unsalted butter, softened
- 6 Tbsp brown sugar (not packed)
- 1 tsp almond extract
- 10 to 15 drops green food coloring
- 2 cups flour
- Preheat oven to 325 degrees F.
- In a mixing bowl cream together butter and brown sugar. Mix in extract and food coloring. Thoroughly mix in flour.
- Put some of the dough into press. (How much will depend on your press)
- Press cookies onto UNgreased baking sheets as close together as possible. Repeat with remaining dough. If desired, decorate with sprinkles, nonpareils, or colored sugars.
- Bake for 15 minutes. Let sit for 5 minutes on baking sheets, then carefully remove to wire rack to finish cooling.
- These cookies are somewhat delicate, so it's best to place sheets of wax paper between layers when storing.