Spritz Cookies

3 3/4 cups flour
1 1/3 cups butter or margarine, softened
1 tsp baking powder
3/4 cup sugar
1/4 cup orange juice
1 egg yolk

Into large bowl, measure flour, butter sugar, orange juice and egg yolk.  With mixer at medium speed, beat ingredients until well mixed, occasionally scraping bowl with rubber spatula.  Cover; refrigerate about 1 hour.  Preheat oven to 375° F.  Use part of dough at a time; keep rest of dough refrigerated.

Using cookie press, press dough onto an un-greased cookie sheet.  Bake about 8 minutes or until light golden, being careful not to over back.

Cove for about 2 minutes and remove to wire racks.

Jello Spritz Cookies
Makes 10 dozen

3 1/2 cups flour
1 tsp baking powder
1 1/2 cups butter, softened
1 cup sugar
1 (3 oz.) package Jell-O
1 egg
1 tsp vanilla

In a bowl, combine flour and baking powder. In a separate bowl, cream together butter, sugar, and Jell-O. Add egg and vanilla to Jell-O mixture. Add flour mixture. Squeeze through a cookie press onto un-greased cookie sheet. Bake at 400° F for 8 minutes. Dough should be at room temperature when using the cookie press.

Almond Butter Spritz Cookies
Makes 10 dozen

4 1/3 cups flour
1 1/2 cups butter, softened
1 cup sugar
1/2 cup sour cream
2 egg yolks
1/1 teaspoon almond extract
1/4 teaspoon salt

Preheat over to 375° F.  Into large bowl, measure flour, butter sugar, orange juice and egg yolk.  With mixer at medium speed, beat ingredients until well mixed, occasionally scraping bowl with rubber spatula.

Using cookie press, press dough onto an un-greased cookie sheet.  Bake about 12-15 minutes or until light golden, being careful not to over back.

Cove for about 2 minutes and remove to wire racks.