I have come to detest the cookie press so I use this classic dough for cutouts instead.
Makes 4-5 dozen cookies
INGREDIENTS
1 ½ cups unsalted butter
1 cup sugar
1 egg
2 T milk
1 t vanilla
1 t almond extract
3 ½ cups flour
1 t baking powder
METHOD
Preheat oven to 375°
Cream butter and sugar.
Add egg, milk and extracts and mix well.
Sift together flour and baking powder. Add slowly to butter mixture and mix to combine.
Turn dough out onto a lightly floured surface. Using a rolling pin, gently roll dough to desired thickness (I like them on the thicker side, about 3-4mm high) and form using cookie cutters. Dough can be re-rolled once or twice, but after that it gets too tough and should be tossed.
Bake on parchment lined baking sheets for 12-15 minutes, or until lightly browned.
Cool to room temperature, then frost and decorate.