Even if you are an experienced baker, please read the Notes and Tips for Success in the section below, plus the full instructions for best results. Measure the flour correctly as specified or better still, use scales to weigh the ingredients. This recipe works perfectly if the ingredients are measured correctly.

Begin with room temperature ingredients.

Preheat the oven to 320°F/160°C and line two or three baking sheets with non stick parchment paper.

In a stand mixer, hand mixer or even by hand thoroughly mix the butter and sugar.

Add the egg yolks, vanilla and almond extract (if using). Beat well.

Reserve ½ cup of flour. Sift or whisk the remaining flour, baking powder and salt to combine.

With the mixer on low, gradually add the flour mixture to the butter mixture. The dough should be smooth and thoroughly combined. Add as much reserved flour as needed to form a firm but sticky dough that doesn't form a ball. Take care not to over-mix.

If the dough is coming away from the sides and forming a ball, add a few teaspoons of milk to correct it.

To have some colored cookie dough, remove a portion of the cookie dough to a separate bowl then stir in a few drops of gel food color until you achieve a color you like.

If using a cookie press, you may need to chill the dough for 30 minutes.

Spoon ⅓ of the dough into an extra large, heavy-duty piping bag fitted with a large (I use Wilton or Loyal 6B) open star tip. If using a cookie press, spoon the dough into the cookie press fitted with the desired cookie plate. (check manufacturer instructions).

Pipe or press out cookies onto the lined baking sheet. You can pipe the dough into an "S" shape or a straight line. Holding the piping tip close to the baking sheet is the trick to getting good shapes. To form a star, hold the piping tip perpendicular and close to the baking sheet, and squeeze out the dough to create a star shape about an inch wide.

Repeat with ⅓ of the dough two more times.

Before baking, you can press a chocolate chip or halved candied cherry into the middle of circular cookies.

Bake in preheated oven 10-12 minutes. The cookies should be a pale golden color. If you've made larger cookies, they may take 12-15 minutes until pale golden. If you prefer darker, crispier cookies, bake until golden brown all over.

Cool for a minute or two on the baking sheet before moving to a cooling rack.

In humid and wet weather, these cookies can absorb moisture and become soft, so store them in an airtight container in a cool place as soon as possible.

Cool the cookies completely before decorating.

Sugar dusting - The simplest and very effective decoration is a dusting of powdered sugar. Just spoon a little powdered sugar into a small sieve and dust over each cookie.

Chocolate dipped - Melt chocolate in a bowl over barely simmering water, stirring regularly until completely melted. Dip cookies in the chocolate then set on non stick parchment paper until set. Before the chocolate has set, you can scatter on colored sprinkles or chopped nuts or dessicated or shredded coconut

Cookie sandwiches - Spread a little Nutella or raspberry jam on the bottom of a cookie then press a similar sized cookie onto the filling to sandwich the cookies together. These cookie sandwiches can also be dipped as above.