CHAMPAGNE COOKIES

Steps:

• Adjust rack to lower third of oven; preheat oven to 375°.
• 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.
• In the large bowl of an electric mixer, cream the butter on medium speed until smooth, about 45 seconds.
• Beat in the sugar until fluffy.
• Beat in the whole egg, blending thoroughly, then add the egg white.
• Using a rubber spatula, scrape down the sides of the bowl.
• Reduce speed and add the flavorings, then the flour, combining thoroughly.
• 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.
• Bake one sheet at a time for about 5-6 minutes, or just until edges and bottoms are light golden brown.
• Place the baking sheet on a wire rack and lift the cookies with a metal spatula to another wire rack to cool.
• If the cookies become difficult to remove, return the baking sheet to the oven a few seconds until they soften.
• Stack the cookies in an airtight metal container and store at room temperature for up to 1 week.