Cream Cheese Spritz Cookies

1 cup (2 sticks) butter, softened

3 oz. pkg. cream cheese, softened

1-1/4 cups sugar

1 egg yolk

1 tsp. pure vanilla extract

1 tsp. pure almond extract

1/2 tsp. butter flavoring (optional)

1 tbsp. butterscotch schnapps

2-1/2 cups flour

1/2 tsp. salt

Preheat oven to 350°F. Cream together butter and cream cheese; add sugar.

Cream mixture until light and fluffy. 

Add egg yolk, beat well; stir in flavorings. 

On low speed, gradually add flour and salt. 

Cookie dough will be soft and somewhat sticky; adjust consistency if dough seems too sticky, adding a tablespoon of flour at a time; if dough seems too stiff for a cookie press, add a tablespoon of milk at a time.

Shape dough into 3-inch balls and drop into the barrel of a cookie press. Push dough in to eliminate spaces. Press cookies onto an ungreased cookie sheet. 

 Sprinkle with colored sugars or color dough with a few drops of red or green food coloring to make festively colored cookies. 

Bake for 8-10 minutes or until lightly browned. 

Store in airtight container. Freeze if keeping for more than 2 weeks. 

Makes about 4 dozen cookies.

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