This recipe came straight off the box of my Wilton Spritz Cookie Press; it works very well with different types of cookie presses, too (like Mirro, etc). You do not chill the dough for this one, and it's easiest to work with within a couple of hours of preparation. You can color the dough w/ food coloring, and also use different types of extracts for flavorings. I like to use lemon extract in place of the almond, and add lemon zest to my dough ... delicious lemon spritz!
2In a large bowl, thoroughly cream together butter and sugar. Add egg, milk, vanilla and almond extracts; beat well.
3In a medium bowl, stir together flour and baking powder; gradually add to creamed mixture, mixing well to make a smooth dough.
4Do not chill! Place dough into cooking press and press cookies onto UNgreased cookie sheet.
Note: I find it easier to get the dough into the press if I roll it into a 'snake' in a narrow-enough dimension to just lower the 'snake' into the barrel of the cookie press, and then push the dough all the way down to the bottom.
5Bake at 400 degrees for 6 - 8 minutes. Remove cookies from sheet and cool on cooling rack.