COOKIES PIPING BAG RECIPES

Steps:

• Prepare the piping bag: If you are using a plastic, disposable piping bag, then you will need to snip off the tip first. Insert the tip you'll use into the bag to gauge how much to snip; you will only need to cut off a 3/4-inch or so. Do not cut too much or your piping tip may slip out the bottom. If you are using a canvas piping bag, trim the end to fit large piping tips.
• Insert the tip: Slip the tip into the bag and place it snugly in the bottom of the bag. If you are using a couple set, insert the "inside" plastic piece into the bag first. Then secure the piping tip on the outside of the bag with the plastic ring. Screw the tip into the coupler tightly.
• Prepare the bag for filling: Grasp the middle of the piping bag with one hand. Fold the top half of the bag over your hand to open up the bag and form a cuff covering your hand.
• Fill the bag: Scoop up your filling with a rubber spatula, or spoon and insert it in the bag. Scrape extra filling off the spatula against the inside of the bag. Fill the bag only 2/3 to 3/4 of the way full.
• Pinch the bag closed: Once the filling has been added, push all of the filling towards the tip of the bag and twist it where the filling starts. This helps the top of the bag stay closed (preventing spills) and keeps the pressure needed to pipe out the filling.
• Eliminate the air bubbles: Gently "burp" the filled bag by applying a small amount of pressure to push out any air bubbles before getting started. Do this over a spare mixing bowl or the bowl of remaining filling. A bit of filling may "plop" out with the trapped air before it really starts flowing.
• Holding the bag while filling: Hold the piping bag toward the top (at the twist) with your dominant hand — not at the bottom. If this feels awkward, try filling the bag with less filling for more control. Use your opposite hand to help guide the bag and hold it steady as you pipe.
• Get ready to pipe! In almost all cases, hover the piping tip just above the surface of whatever your are piping on and at a perpendicular angle — don't press the tip directly against the surface, as this will not give the filling anywhere to go.
• Pipe the frosting: Apply pressure to the bag by slowly closing your dominant hand (the one at the top of the bag) until the filling begins to flow out. Pipe slowly and steadily — no need to rush. When you're done piping a shape and are ready to move on to the next, stop applying pressure and lift the tip up. Reposition and start piping the next shape.
• Changing a tip with a coupler: If you're using a coupler and want to swap tips, just unscrew the outer part of the coupler and change it out for a new tip.
• Refilling the piping bag: Once your hand is closed and you can't pipe anymore, stop, push the filling toward the tip if needed, and twist the bag again. Continue piping, refilling the bag as needed.

Steps:

• In a large bowl, whisk together flour, baking powder, and salt and set aside.
• In another large bowl, beat butter and sugar until fluffy and pale in color. Add egg, milk, and vanilla and beat until combined, then add flour mixture gradually until totally combined.
• Shape into a disk and wrap in plastic. Refrigerate 1 hour.
• When ready to roll, preheat oven to 350º and line two baking sheets with parchment paper. Lightly flour a clean work surface and roll out dough until 1/8” thick. Cut out shapes and transfer to prepared baking sheets. Freeze 10 minutes (so your shapes hold while baking!).
• Meanwhile, make frosting: In a large bowl using a hand mixer, beat butter until smooth, then add powdered sugar and beat until no lumps remain. Add cream, almond extract, and salt and beat until combined.
• Bake cookies until edges are lightly golden, 8 to 10 minutes. 
• Let cool, then frost and decorate as desired.