Peanut Butter Cookies
1 cup sugar
1 cup peanut butter
1 egg
Mix together well - bake 350 for about 8-10 minutes

Almond Creme Spritz Cookies
1 cup butter, softened
1 3-ounce package cream cheese, softened
1/2 cup sugar
1/2 teaspoon almond extract
1/4 teaspoon vanilla
2 cups all-purpose flour
Finely chopped almonds

Beat butter and cream cheese in a large mixing bowl till well combined. Add sugar, almond extract, and vanilla; beat till combined. Beat in flour. Cover and chill dough for 30 minutes or till easily worked but not too stiff. Pack dough into a cookie press. Force dough through press onto ungreased cookie sheets. Sprinkle with almonds. Bake in a 375 F. oven for 8 to 10 minutes or till edges of cookies are firm but not brown. Remove cookies and cool on wire racks. Makes about 60.

Brown Sugar Spritz Cookies
1 cup butter
1/2 cup packed brown sugar
1 teaspoon baking powder
1 egg
1/2 teaspoon finely shredded lemon peel
1/2 teaspoon vanilla
2-2/3 cups all-purpose flour

Beat butter in a large mixing bowl with an electric mixer on medium speed for 30 seconds. Add brown sugar and baking powder and beat well. Add egg, lemon peel, and vanilla. Beat till well combined. Beat in as much flour as you can. Stir in any remaining flour with a wooden spoon. Do not chill dough. Pack dough into a cookie press. Force dough through press onto ungreased cookie sheets. Bake in a 375 F. oven for 9 to 10 minutes or till edges of cookies are firm but not brown. Remove cookies and cool on wire racks. Makes 70 to 80.

Make-ahead tip: Bake and cool cookies completely. In an airtight or freezer container arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month.

Lemon-Cheese Pressed Cookies
1 cup Butter or margarine, softened
1 pkg. (3 ounces) cream cheese, softened
1 cup Sugar
1 Egg
1 tsp Grated lemon peel
1 tbs Lemon juice
2 1/2 cup Flour
1 tsp Baking powder

Cream butter, cheese and sugar until fluffy. Blend in remaining ingredients. Cover, chill 1 hour. Heat oven to 375. Fill cookie press with 1/4 of dough at a time; form desired shapes on ungreased baking sheet. Bake 8 to 10 minutes or until light brown on edges. About 5 dozen 2-inch cookies.

Cheese Straws
1 lb. extra sharp cheese
2 scant c. self-rising flour
2 sticks of oleo or butter
dash cayenne pepper

Grate cheese and mix in other ingredients. Put through star of cookie press. Bake on cookie sheet at 350 until golden brown. The self-rising flour is the "secret ingredient". Should be stored in an airtight container.

Orange Spritz Cookies
1 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 Tbs orange juice
1 egg
1 tsp orange zest
2-1/2 cups sifted flour
dash of salt
1/4 tsp baking soda

Cream butter and gradually add sugars and beat until light. Add orange juice and mix well. Add egg and orange zest. Sift flour, salt and baking soda together and add to the creamed mixture gradually. Fill the cookie press and form the cookies on an ungreased cookie sheet. Bake in 350 degree oven for 10-15 minutes
Yield: 72 cookies

Caramel Spritz Cookies
1 cup shortening
3/4 cup dark brown sugar
3/4 cup granulated sugar
2 eggs
2 tsp vanilla
3-1/2 cups sifted flour
1 tsp salt
1/2 tsp baking soda

Cream shortening and gradually add both sugars. Add eggs and vanilla. Sift flour, salt and baking soda and mix gradually with the creamed mixture. Fill the cookie press and form cookies on ungreased cookie sheet. Bake in 350 degree oven for 10-15 minutes, Yield: 70 cookies

Chocolate Spritz Cookies
1 cup shortening
1 cup granulated sugar
1 egg
2 tsp vanilla
5 Tbs cocoa
1 tsp baking powder
dash of salt
2 cups sifted flour

Cream shortening, gradually add sugar. Add unbeaten egg and vanilla. Sift cocoa, baking powder, salt and flour together. Mix gradually with the creamed mixture. Fill the cookie press and form cookies on an ungreased cookie sheet. Bake in 400 degree oven for 10-15 minutes, Yield: 60 cookies

Peanut Butter Spritz Cookies
1/2 cup shortening
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/3 cup peanut butter
1-1/4 cups sifted flour
1/2 tsp baking soda
1 Tbs hot water

Cream shortening, gradually add sugars and beat until light. Add egg, then peanut butter and hot water. Sift flour and soda together and gradually add dry ingredients to the creamed mixture. Fill the cookie press and form cookies on an ungreased cookie sheet. Bake at 375 for 10-15 minutes, Yield: 60 cookies

Jello Cookies
Cream together:
1 1/2 cups Butter
1 cup sugar
1 egg 1
3 oz. package jello (any flavor)
Add:
4 cups flour
1 tsp. baking powder

Bake at 350 for 8-10 minutes. I have used cherry, strawberry (add a drop or two of red food color for bolder colors), lemon, lime, even grape jello for making cookies for a bridal shower where the color theme was lavendar, and pressed heart shaped cookies. In regards to pressing onto hot stones, the only stone I use for baking cookies is my 12x15 rectangle. I use parchment paper and the non-stick cooling rack to help transfer the paper to the stone in the oven.

Buttery Spritz Cookies
1 1/4 cups sugar
1 cup Butter flavored Crisco
2 eggs
1/4 cup light corn syrup or regular pancake syrup
1 tsp. vanilla
1 tsp. almond extract
3 cups flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Heat oven to 375 F. Beat sugar and shortening until light and fluffy. Add eggs, syrup, vanilla and almond extracts. Beat until well blended and fluffy. Combine flour, with remaining dry ingredients and gradually add to first mixture. Mix until well blended. Fill press with dough and press out 2 inches apart onto cold ungreased baking sheets. Decorate as desired. Bake for 7 - 9 minutes or until bottoms are golden. Cool 2 minutes on baking sheet before removing to wire rack to cool completely. Yield, 7 - 8 doz. cookies

Spritz Snowflakes
1 cup butter
3 oz. cream cheese
1 cup sugar
1 egg yolk
1 teaspoon egg yolk
1 teaspoon vanilla
1 teaspoon grated orange rind
2 1/2 cup sifted flour
1/2 teaspoon salt
1/4 teaspoon cinnamon

Mix together and squeeze onto cookie sheet. Bake at 325 for 10-15 minutes.
Watch closely and remove from oven just as they begin to brown.

Merry Spritz Cookies
1 Foil-wrapped bar NESTLE Premier White baking bar -(2 oz)
3/4 c Butter or margarine, softened
1/2 c Sugar
1/2 t Salt
1 Egg
2 t Vanilla extract
2 1/2 c all-purpose flour
1 pk NESTLE Toll House semi-sweet chocolate Rainbow Morsels (9 oz)

Preheat oven to 350 F. In small saucepan over low heat, melt Nestle Premier White baking bar; set aside. In large mixer bowl, beat butter, sugar and salt until creamy. Blend in egg and vanilla extract. Blend in melted baking bar. Gradually beat in flour. Place dough in cookie press fitted with desired plate. Press dough onto ungreased cookie sheets; decorate with Nestle Toll House semi-sweet chocolate Rainbow Morsels. Bake 7-9 minutes until set. Let stand 1 minute. Remove from cookie sheets; cool completely. Makes about 6 dozen cookies.

Vanilla Spritz Cookies
1 cup margarine or butter (2 sticks)
3/4 cup sugar
1 large egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
red candied cherries, each cut in half, for garnish

Preheat oven to 375F. In large bowl, with mixer at medium speed, beat margarine or butter with sugar until creamy. Beat in egg yolk and vanilla until blended. At low, speed, beat in flour just until blended, occasionally scraping bowl with rubber spatula. Place dough into Cookie Press and attach desired disk. Press onto large ungreased cookie sheet or baking stone about 1 inch apart. If you like, place a cherry half in center of some or all of the cookies before baking. Bake cookies 12 to 14 minutes, until lightly browned around the edges. Cool in pan or on stone on cooling rack about 3 minutes before removing to cooling rack to cool completely. Store cookies in tightly covered container. Makes about 4 1/2 dozen cookies.

Basic Spritz Cookies
2 1/2 cups sifted flour
1/8 teaspoon salt
1 cup butter
1 teaspoon vanilla extract
1/2 cup sugar
2 egg yolks

Set out cookie sheets. Sift together flour and salt and set aside. Cream butter until softened. Add sugar gradually, creaming until fluffy after each addition. Thoroughly beat in egg yolks, on at a time. Blend in dry ingredients gradually and thoroughly. Fill a cookie press about two-thirds full with dough. Form cookies of varied shapes according to manufacturers directions, directly onto cookie sheets. Bake at 350 degrees 12 to 15 minutes, or until golden yellow. Remove cookies to cooling racks. About 5 dozen cookies.

Chocolate-Raspberry Spritz Cookies
1 1/2 Foil-wrapped bars NESTLE unsweetened chocolate baking bars (3 oz)
3/4 c Butter or margarine, softened
1 c Sugar
1/2 t Salt
1 Egg
1/2 c Raspberry preserves
1 t Vanilla extract
3 c all-purpose flour
1 pkg. NESTLE Toll House -semi-sweet chocolate Rainbow Morsels (9 oz)

Preheat oven to 350'F. In small saucepan over low heat, melt Nestle unsweetened chocolate baking bars; set aside. In large mixer bowl, beat butter, sugar and salt until creamy. Blend in egg, preserves and vanilla extract. Blend in melted chocolate. Gradually beat in flour. Place dough in cookie press fitted with desired plate. Press dough onto ungreased cookie sheets; decorate with Nestle Toll House semi-sweet chocolate Rainbow Morsels. Bake 8-10 minutes until set. Let stand 1 minute. Remove from cookie sheets; cool completely. Makes 8 doz.