1. In a large mixing bowl, thoroughly cream together butter and sugar, beating for 2 min. Add egg, egg yolk, vanilla and almond extracts; beat well.
2. Sift together 3 1/2 c. flour and baking powder; add gradually to creamed mixture, mixing to form a soft, but not sticky, dough. (If dough is sticky, add additional flour in small amounts until proper consistency is reached.)
3. Fill cookie press; press cookies onto ungreased cookie sheets. Decorate with colored sugar or cinnamon candies or decorative sprinkles. Bake in a 400°F oven for 8 to 10 min. Cool on a wire rack. Store in airtight containers. May be frozen.
* Serving size is 2 cookies
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