I have used the Land O Lakes spritz recipe for ages with excellent results. Be sure to use NO leavening agent in your dough. I use all butter, too, for the best taste. Cooks Illustrated (America's Test Kitchen) also has a good spritz recipe that uses egg yolks.

It helps to make a few test cookies and bake to see if they will spread--add more flour--or if they will keep their shape. If dough spreads, you can refrigerate the entire press for about 15 minutes. I have also had luck with filling the cookie press and letting it sit overnight on the table in a cool kitchen before forming and baking.

BEST EVER SPRITZ

2/3 cup sugar
1 cup Land O Lakes Butter, softened
1 egg
1/2 teaspoon salt
2 teaspoons vanilla
2 1/4 cups all-purpose flour

Heat oven to 400 degrees F.

Combine all ingredients except flour in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well mixed. If desired, prepare dough as directed by variations below. (If dough is too soft, cover and refrigerate, 30 to 45 minutes.)

Place dough into cookie press fitted with template. Form desired shapes, 1 inch apart, onto ungreased cookie sheets.

Bake for 6 to 8 minutes or until edges are lightly browned.

VARIATIONS:

CHOCOLATE CHIP SPRITZ:
Add 1/4 cup coarsely grated semi-sweet chocolate.

EGGNOG-GLAZED SPRITZ:
Add 1 teaspoon ground nutmeg. Glaze: Stir together 1 cup powdered sugar, 1/4 cup LAND O LAKESŪ Butter, softened, 2 tablespoons water and 1/4 teaspoon rum extract in small bowl until smooth. Drizzle over warm cookies.

LEBKUCHEN SPICE SPRITZ:
Add 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1/2 teaspoon ground allspice and 1/4 teaspoon ground cloves. Glaze: Stir together 1 cup powdered sugar, 2 tablespoons milk and 1/2 teaspoon vanilla in small bowl until smooth. Drizzle over warm cookies.

MINT KISSES:
Add 1/4 teaspoon peppermint extract. Immediately after removing cookies from oven place 1 chocolate candy kiss on each cookie.

Makes 5 dozen cookies
Source: Land O Lakes