Ingredients

1 cup (2 sticks) unsalted butter, cold

1 teaspoon vanilla extract

3 ounces brick cream cheese, softened

2 ½ cups all-purpose flour

1 cup sugar

¼ teaspoon salt

1 egg yolk

½ teaspoon ground cinnamon

Instructions

1. Preheat the oven to 350°F.
2. In a large mixing bowl, cream together cubed butter and cream cheese. Add sugar and egg yolk, beating until light and fluffy. Mix in vanilla.
3. In a separate bowl, mix together the flour, salt, and cinnamon. Gradually add the flour mixture, beating until well incorporated.
4. Place dough in cookie press with desired disk. Press dough out onto an ungreased baking sheet.
5. Bake for 12 to 15 minutes or until the cookies are golden brown on the edges. Rotate baking sheet halfway through baking time.

Ingredients

1 ½ cups (3 sticks) unsalted butter

2 large eggs, at room temperature

3 ½ cups all-purpose flour

1 cup sugar

½ cup unsweetened cocoa powder

½ teaspoon salt

1 tablespoon vanilla extract

Instructions

1. Preheat the oven to 375°F.
2. In a large mixing bowl, cream together butter, sugar and salt. Beat until light and fluffy. Add vanilla and eggs one at a time, continuously beating.
3. Gradually add flour and cocoa powder, beating until well incorporated.
4. Place dough in cookie press with desired disk. Press dough out onto an ungreased baking sheet.
5. Bake for 8 to 10 minutes or until the cookies are golden brown on the edges. Rotate baking sheet halfway through baking time.

Ingredients

1 ½ cups (3 sticks) unsalted butter

2 large eggs, at room temperature at room temperature

1 teaspoon vanilla extract

1 cup sugar

4 cups all-purpose flour

½ teaspoon salt

Instructions

1. Preheat the oven to 400°F.
2. In a large mixing bowl, cream together butter, sugar and salt. Beat until light and fluffy. Add vanilla and eggs one at a time, continuously beating.
3. Gradually add flour, beating until well incorporated.
4. Place dough in cookie press with desired disk. Press dough out onto an ungreased baking sheet.
5. Bake for 8 to 10 minutes or until the cookies are golden brown on the edges. Rotate baking sheet halfway through baking time.
6. Variations: For Butter Citrus Cookies: Substitute vanilla with 1 tablespoon of grated orange zest. For Lemon Poppyseed Cookies: Substitute vanilla with 2 teaspoons of lemon extract, and add 2 tablespoons of poppyseeds.

Ingredients

1 cup (2 sticks) unsalted butter

3 cups all-purpose flour

¼ teaspoon salt

½ cup packed light brown sugar

½ teaspoon ground nutmeg

½ cup molasses

1 ½ teaspoons ground cinnamon

1 teaspoon vanilla extract

¼ teaspoon ground cloves

1 large egg, at room temperature

2 ½ teaspoons ground ginger

Instructions

1. Preheat the oven to 375°F.
2. In a large mixing bowl, cream together butter and sugar. Add molasses, vanilla and egg, continuously beating.
3. In a separate bowl, mix together the flour, salt, nutmeg, cinnamon, cloves and ginger. Gradually add the flour mixture, beating until well incorporated.
4. Refrigerate dough for 30 minutes.
5. Place refrigerated dough in Cookie Press with desired disk. Press dough out onto an ungreased baking sheet.
6. Bake for 5 to 7 minutes or until the cookies are lightly browned on the edges. Rotate baking sheet halfway through baking time.