These worked well in the press, which I was glad for! After mixing up all the batter though, I noticed it looked dry and crumbly, so I followed others advice and added 3 tbsp butter. That made a better consistency. (I had even added 15 drops green food coloring to the wet ingredients, which made for a pleasing green color when baked.) I subbed in extra vanilla for the almond, but I thought the flavor was a little salty. Admittedly I did use salted butter instead of unsalted, which I recently learned is the standard (and assumed in recipes) for baked goods, so that could have been the issue. Overall a good butter cookie. My press must make tiny cookies though, because these only took 3 minutes to get brown around the edges.
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These worked well in the press, which I was glad for! After mixing up all the batter though,...