1 cup butter or margarine, softened
2/3 cup confectioners' sugar
1 egg
1 egg yolk
1 teaspoon almond extract
2¼ cups self-rising flour

In a large mixing bowl, cream butter and confectioners' sugar until light and fluffy.  Add egg, egg yolk, and almond extract; beat until well blended.  Stir flour into creamed mixture until blended.  Wrap dough in plastic wrap; chill for 30 minutes.

Preheat oven to 400°F.  Spray baking sheets with non-stick vegetable spray.

Press one-fourth of the dough into a cookie press.  Press out, 1-inch apart, onto prepared baking sheets.

Bake 8 to 10 minutes or until lightly browned.  Remove from baking sheets; cool completely on a wire rack.  Repeat with remaining dough.

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