German~BUTTER SPRITZ COOKIES

2 1/2 cups sifted all purpose flour
1/2 tsp. salt
1 cup butter
1 1/4 cups sifted powdered sugar
2 egg yolks or 1 whole egg
1/2 tsp. pure almond extract
1 tsp. vanilla

Stir together flour with salt, mixing well.
Beat butter, gradually adding sugar, until creamy. Beat in eggs and flavorings.

Load cookie dough into a cookie press or pastry bag.

Press a small amount out onto ungreased cookie sheets lined with parchment paper using any desired shape disc.

Bake at 400° for 6 to 8 minutes.

Yield: 6 1/2 dozen small cookies.

Variations: Food coloring may be added (such as green when pressing out trees). Sprinkle tops with colored sugar or press a maraschino cherry into the center of a wreath shape. Nonpareils make pretty Christmas bulbs pressed into wreath shapes.