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!)