1 c. butter, softened
1/2 c. sugar
1 1/4 c. flour
1 tsp. almond extract or vanilla
1/2 tsp. salt
1 egg

Heat oven to 400°F. Mix butter and sugar. Stir in the remaining ingredients. Fill cookie press with dough; form desired shapes on ungreased cookie sheet.

Bake until set but not brown, 6 to 9 minutes.

Makes about 5 dozen.

Chocolate Spritz: Stir 2 ounces melted unsweetened chocolate (cool) into butter mixture.

Decorate with colored sugars after baking. Use drop of corn syrup to hold decoration on cookies.

Tint parts of dough with different food colors. After baking, glaze cooled cookies with Butter Rum Glaze.

Butter Rum Glaze:

1/4 c. butter
1 c. powdered sugar
1 tsp. rum flavoring
1 to 2 tbsp. hot water

Heat the butter over low heat until melted; remove from heat. Stir in the powdered sugar and rum flavoring. Beat in the water until desired consistency. Tint with different food colorings to match if desired.