Ingredients
1 cup butter, softened
1/2 cup sugar
1 large egg
1/2 teaspoon almond extract
2 1/4 cups all-purpose flour
1 (4.25-ounce) tube green frosting
1 cup mini red cinnamon candies
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
David Chang's honest memoir — food, ambition, mental health, identity
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Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg and almond extract, beating until blended. Gradually add flour, beating at low speed until mixture is blended. Use a cookie press with a star-shaped disc to shape dough into 2 1/2-inch circles on ungreased baking sheets, following manufacturer's instructions. Bake at 350° for 8 to 12 minutes or until edges begin to brown. Immediately remove to racks to cool. Pipe 2 leaves over seam on each cookie with green frosting; press 3 red candies between leaves, resembling holly.