My wife is from New York City and whenever we go up and visit we always get a pound of butter cookies. They are delicious and unlike most cookies that you get everywhere else. They are light, flaky and have a slight almond flavor. They are ridiculous.
Almond paste is quite dense. Therefore, I had to soften it in the mixer before using it. To do this, add the almond paste to a mixer and mix it on medium speed until it is light and fluffy. Once fluffy, remove the almond paste from the mixer and set aside for later use.
In the bowl of the mixer add the butter, shortening and sugar. Cream together until whipped. Turn the mixer to low and slowly add the confectioner's sugar. Once incorporated, turn the mixer up to high and mix for 3 minutes.
Add the egg whites, vanilla extract and almond extract to the bowl. Mix to fully incorporate. Roughly 2 minutes on high.
Turn the mixer to low and slowly add all of the bread flour. Keep mixing on low until fully combined. Make sure to stop the mixer and scrape the sides. You want to make sure that all ingredients are fully incorporated into your mix.
Fill your cookie press with the dough and squeeze the cookies out onto a chilled sheet pan. Make sure to spritz the cookies directly onto the pan. Do not use parchment or a silpat.
Once you have the cookies pressed onto the sheet pans, you can decorate them with sprinkles or leave them as-is. My kids love the rainbow sprinkles, so we decorated almost all of them.
Bake your cookies at 350 degrees for 12-15 minutes or until they start to be golden brown.
Remove your cookie pan from the oven and let the cookies cool on the pan for a couple of minutes. Then, move the cookies to a wire rack to completely cool them.
Once cool you can eat as-is or make sandwich cookies with jam or chocolate.