1 cup butter (room temperature)
12 cup sugar (granulated)
1 large egg (separated, yolk for dough, reserve whites and beat for brushing tops)
1 teaspoon almond extract
2 12 cups sifted flour (start with 2 1/4 cups, may need up to 2 1/2 cups of flour)
sugar, for sprinkling (I use the white granulated, you may use tinted sugar)
Preheat oven to 350. Using an electric beater beat butter and sugar - I beat until nice and fluffy. Add egg yolk and almond extract; beat well. Add 2 1/4 cups of the sifted sifted flour over the butter mixture with wooden spoon or mixer on low. ( a wooden spoon works best for me) thoroughly incorporate the flour and form dough into a ball. NOTE: if dough is too sticky add 2 - 4 tablespoons flour - chill dough before moulding ( I cover bowl and chill in the fridge for 1/2 an hour) a chilled baking pan makes forming cookies much easier. If using cookie press, press on sheet, wait a few seconds, then twist the press slightly as you lift it straight up. NOTE: if dough is too stiff to press out beat another egg yolk into the dough - (moulding by hand you may need to use all of the 2 1/2 cups flour - flour hands lightly makes moulding by hand easier). If you don't have a cookie press form into 1/2 inch balls - push a cherry into the centre. Brush cookies with beaten egg white and sprinkle with sugar; bake at 350 for 8 - 12 minutes or until golden around the edges. Cool on a wire rack.Yield will vary as to size of cookies.