2 egg yolks, at room temperature
2 tsp. heavy cream
1 tsp. vanilla extract
1 tsp. almond extract
16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter, at room temperature
2/3 cup (5 oz./155 g) sugar
1/2 tsp. salt
2 cups (10 oz./315 g) all-purpose flour, sifted
Preheat an oven to 375°F (190°C).
In a small bowl, whisk together the egg yolks, cream and vanilla and almond extracts. In the bowl of an electric mixer, beat the butter, sugar and salt on medium speed until fluffy, about 3 minutes. Reduce the speed to low and slowly add the egg yolk mixture, beating until well combined, about 1 minute. With the mixer still running, gradually add the flour and beat until combined, scraping down the sides of the bowl as needed. Turn the dough out and knead once or twice.
Following the manufacturer’s instructions, fill the barrel of a cookie press and form cookies onto an ungreased baking sheet, spacing them about 1 inch (2.5 cm) apart. Refrigerate for 10 minutes, then transfer to the oven and bake until edges of cookies are light golden-brown, 8 to 10 minutes. Transfer the cookies to a wire rack and let cool. Repeat with remaining dough. Makes about 6 dozen cookies.