Beat butter and sugar on medium-high until smooth, about 2 minutes. Add salt, egg, vanilla, and almond extract; beat until combined, scraping the bowl as needed.
Beat butter and sugar on medium-high until smooth, about 2 minutes. Add salt, egg, vanilla, and almond extract; beat until combined, scraping the bowl as needed.
On low speed, mix in flour. Increase to medium speed and beat until fully combined. Add 2 Tablespoons of milk and mix until the dough is creamy. **If you live in a dry climate you may need to add 1 tablespoon more of milk.Do not add too much or the cookies won’t hold their shape.
On low speed, mix in flour. Increase to medium speed and beat until fully combined. Add 2 Tablespoons of milk and mix until the dough is creamy. **If you live in a dry climate you may need to add 1 tablespoon more of milk.Do not add too much or the cookies won’t hold their shape.
Transfer the dough to a piping bag fitted with a large star tip. Pipe the word LOVE in a horizontal line onto a parchment-lined baking sheet, spacing each one about 2 inches apart. If the dough feels stiff and tricky to pipe, warm it up by wrapping the piping bag in a towel that’s been soaked in hot (boiling) water and wrung out. Let it sit for a minute or two until you can pipe again. Dust in sanding sugar if desired.
Transfer the dough to a piping bag fitted with a large star tip. Pipe the word LOVE in a horizontal line onto a parchment-lined baking sheet, spacing each one about 2 inches apart. If the dough feels stiff and tricky to pipe, warm it up by wrapping the piping bag in a towel that’s been soaked in hot (boiling) water and wrung out. Let it sit for a minute or two until you can pipe again. Dust in sanding sugar if desired.
Chill cookies in the fridge or freezer for 30 minutes (IMPORTANT) and preheat oven to 350°F (180°C).
Chill cookies in the fridge or freezer for 30 minutes (IMPORTANT) and preheat oven to 350°F (180°C).
Bake 12–15 minutes, until edges are just alightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Bake 12–15 minutes, until edges are just alightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Beat butter and sugar on medium-high until smooth, about 2 minutes. Add salt, egg, vanilla, and almond extract; beat until combined, scraping the bowl as needed.
Beat butter and sugar on medium-high until smooth, about 2 minutes. Add salt, egg, vanilla, and almond extract; beat until combined, scraping the bowl as needed.
Beat butter and sugar on medium-high until smooth, about 2 minutes. Add salt, egg, vanilla, and almond extract; beat until combined, scraping the bowl as needed.
On low speed, mix in flour. Increase to medium speed and beat until fully combined. Add 2 Tablespoons of milk and mix until the dough is creamy. **If you live in a dry climate you may need to add 1 tablespoon more of milk.Do not add too much or the cookies won’t hold their shape.
On low speed, mix in flour. Increase to medium speed and beat until fully combined. Add 2 Tablespoons of milk and mix until the dough is creamy. **If you live in a dry climate you may need to add 1 tablespoon more of milk.Do not add too much or the cookies won’t hold their shape.
On low speed, mix in flour. Increase to medium speed and beat until fully combined. Add 2 Tablespoons of milk and mix until the dough is creamy. **If you live in a dry climate you may need to add 1 tablespoon more of milk.Do not add too much or the cookies won’t hold their shape.
Transfer the dough to a piping bag fitted with a large star tip. Pipe the word LOVE in a horizontal line onto a parchment-lined baking sheet, spacing each one about 2 inches apart. If the dough feels stiff and tricky to pipe, warm it up by wrapping the piping bag in a towel that’s been soaked in hot (boiling) water and wrung out. Let it sit for a minute or two until you can pipe again. Dust in sanding sugar if desired.
Transfer the dough to a piping bag fitted with a large star tip. Pipe the word LOVE in a horizontal line onto a parchment-lined baking sheet, spacing each one about 2 inches apart. If the dough feels stiff and tricky to pipe, warm it up by wrapping the piping bag in a towel that’s been soaked in hot (boiling) water and wrung out. Let it sit for a minute or two until you can pipe again. Dust in sanding sugar if desired.
Transfer the dough to a piping bag fitted with a large star tip. Pipe the word LOVE in a horizontal line onto a parchment-lined baking sheet, spacing each one about 2 inches apart. If the dough feels stiff and tricky to pipe, warm it up by wrapping the piping bag in a towel that’s been soaked in hot (boiling) water and wrung out. Let it sit for a minute or two until you can pipe again. Dust in sanding sugar if desired.
Chill cookies in the fridge or freezer for 30 minutes (IMPORTANT) and preheat oven to 350°F (180°C).
Chill cookies in the fridge or freezer for 30 minutes (IMPORTANT) and preheat oven to 350°F (180°C).
Chill cookies in the fridge or freezer for 30 minutes (IMPORTANT) and preheat oven to 350°F (180°C).
Bake 12–15 minutes, until edges are just alightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Bake 12–15 minutes, until edges are just alightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Bake 12–15 minutes, until edges are just alightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
