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1.Preheat oven to 375 degrees F.
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2.Place desired cookie molds onto cookie sheets and spray with non-stick baking spray; set aside.
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3.Cream butter and sugar in a large bowl till light and fluffy.
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4.Slightly beat the egg in a small bowl; then add egg, almond meal, and almond extract to butter mixture.
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5.Add flour a little at a time to batter, fully blending before adding more, and scraping down the sides of the bowl.
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6.Chill batter for at least one hour to overnight.
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7.When ready, take some dough (according to size of molds) and roll the dough into small rounds.
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8.Press dough rounds into the molds - go slightly under the lip of molds as these will puff up.
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9.Poke holes into the dough (use a fork) to aerate the cookies.
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10.Bake for 9-12 minutes depending on size of molds; the smaller they are, the faster they bake-the larger they are, the longer it takes. Do not overbake!! They will still be white (not golden throughout but edges can be slightly gold) when done!!
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11.Cool almost completely; and then invert them upside down to eject the cookies from molds.
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*Note:
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Depending on the size of your molds, you could get up to 60-80 cookies easily. You must babysit these cookies while baking, but it is so worth it. They are very easy to make!!
