14 Tbs unsalted butter, room temperature
1 cup powdered (confectioner's) sugar
1 large egg
2 tsp vanilla
1 Tbs milk
2 1/4 cups all-purpose flour
Pinch of salt
Colored holiday sugar sprinkles
Preheat oven to 350 degrees. Line baking sheet with parchment paper.
In large bowl, cream together the butter and powdered sugar until light and fluffy, about 5 minutes.
Mix in the egg, vanilla and milk. Stir till evenly incorporated (might not look entirely mixed until next step).
Add the flour and salt and stir until the dough comes together. It shouldn't be sticky or too wet. If it is, just add a bit more flour until the dough is soft and only somewhat moist. If it's too dry and doesn't come together, add a splash of milk.
Place dough into a cookie press and press out onto prepared baking sheet. You might find it difficult for the dough to stick to the parchment paper. I found it really hard, so I pressed out the cookies ontl a dry, room temperature baking sheet without parchment paper (counter works too) and then transferred them to the prepared baking sheets with a metal spatula. Sprinkle the top of the cookies with the sprinkles.
Bake for about 8 to 10 minutes until lightly brown around the edges. Remove from oven and allow to cool completely. Store cookies in a tin at room temperature. Will keep for up to a week.
Yields about 50 delicious mini cookies.
I didn't have a cookie press, so I put dough into a gallon baggie and cut the corner and pressed out into round cookies and some circle shaped cookies. Make sure you press them down just a little bit if you do it this way. The sugar sprinkles don't stick well to rounded surfaces...plus they back a little better when they are flatter and all similar in size. NEXT YEAR...I WILL own a cookie press.