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1
Adjust rack to lower third of oven; preheat oven to 375u00b0.
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2
Unwrap one end of a chilled stick of unsalted butter and rub it over 2 large cool teflon-coated baking sheets to apply a very thin film of fat.
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3
In the large bowl of an electric mixer, cream the butter on medium speed until smooth, about 45 seconds.
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4
Beat in the sugar until fluffy.
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5
Beat in the whole egg, blending thoroughly, then add the egg white.
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6
Using a rubber spatula, scrape down the sides of the bowl.
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7
Reduce speed and add the flavorings, then the flour, combining thoroughly.
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8
Using a 16-inch pastry bag fitted with a 1/4-inch plain decorating tip (such as Ateco 2), pipe strings about 1/4-inch wide, 3-inches long, and at least 1 1/2-inches apart over the baking sheets.
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9
Bake one sheet at a time for about 5-6 minutes, or just until edges and bottoms are light golden brown.
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10
Place the baking sheet on a wire rack and lift the cookies with a metal spatula to another wire rack to cool.
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11
If the cookies become difficult to remove, return the baking sheet to the oven a few seconds until they soften.
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12
Stack the cookies in an airtight metal container and store at room temperature for up to 1 week.
