Instructions: Sift together flour and sugar onto bread board. Make a well in center and into this drop egg yolks, butter and extract.

Mix into a smooth dough with finger tips. Force through cookie press onto ungreased cookie sheets in O and S shapes.

Bake in moderate oven (375) 8 to 10 minutes.

Yield: 8 dozen spritz.

(Note: Store cookies in air-tight container. You may want to let them sit a day to "ripen" the almond flavor!)

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