Ingredients 6 tablespoons butter, softened 1 cup granulated sugar 1 egg 1 tablespoon milk 1 drop Treatology Flavor Extracts Kit, 8-Piece Food Flavoring 1 drop Treatology Flavor Extracts Kit, 8-Piece Food Flavoring 3 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 2 cups confectioners' sugar 2 drops Color Right Orange Food Color Open Stock 2 drops Color Right Performance Food Coloring Set 2 drops Color Right Performance Food Coloring Set Tools Scoop-it Measuring Cups Scoop-it Measuring Spoons large bowl Mixing spoon Cookie Pro Ultra II Cookie Press Recipe Right Non-Stick Cookie Sheet, 15.25 x 10.25-Inch Recipe Right Non-Stick Cookie Sheet, 15.25 x 10.25-Inch 10 x 16 Chrome-Plated Cooling Rack Preferred Press Cookie Press, 13-Piece Preferred Press Cookie Press, 13-Piece Instructions Click to mark complete - Preheat oven to 350°F. - In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, 1 tsp Crisp Champagne and 1/2 tsp Creamy Vanilla Custard Flavors; mix well. Combine flour, baking powder and salt; gradually add to butter mixture, mixing to make a smooth dough. Do not chill. Place dough into cookie press and press cookies onto ungreased cookie sheet. - Bake 10-12 minutes or until lightly browned around edges. Cool 2 minutes on pan on cooling grid. Remove cookies from cookie sheet; cool completely on cooling grid. - For filling, beat butter, 13 drops Juicy Peach and 1 drop Crisp Champagne Flavors until creamy in large bowl with an electric mixer. Gradually add confectioners' sugar. Add milk; beat until fluffy. Beat in 2 drops Orange Color Right Color. - Flip half the cookies over and spread each with about 1 teaspoon filling. Top with remaining cookies.
