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Preheat oven to 350°. In a large bowl, beat butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and extracts. In another bowl, whisk flour, cornstarch and salt; gradually beat into creamed mixture. Divide dough in half. Tint one portion with food coloring. Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased . If desired, sprinkle with colored sugar. Bake until edges are light golden, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool. Freeze cookies in freezer containers. To use, thaw before serving.
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French-engineered grinding mechanism — lifetime pepper mill
Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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French-engineered grinding mechanism — lifetime pepper mill
Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel