Here's my favorite from my 50's or 60's Mirro press booklet:

Preheat oven 375 degrees.

2 1/4 cups flour
1/4 tsp baking powder
1 cup (2 sticks) butter
3/4 cup sugar
1 egg
1 teaspoon almond extract

Sift together flour and baking powder.
Cream butter, add sugar gradually and cream thoroughly.
Beat in egg and almond extract.
Gradually blend in dry ingredients.

Fill cookie press. Form cookies on ungreased cookie sheet. Bake at 375 degrees for 10-12 minutes. Remove at once to cooling rack.

Yield - 6-7 dozen

Here is a link that might be useful: recipes on other thread

Here are some recipes from Betty Crocker herself that came with my Mirro cookie press.

Spritz

1 cup butter
2/3 cup sugar
3 egg yolks
1 t. almond or vanilla extract
2 1/2 cups all-purpose unbleached flour

Heat oven to 400 degrees. Mix butter, sugar, yolks, and extract throughly. Work in flour with your hands until dough is pliable. Fill cookie press with 1/4 of the dough at a time. Form cookies on ungreased baking sheet. Bake 7-10 minutes or just until set, but not brown. Makes about 6 dozen cookies.

Holly Wreaths

1/2 cup butter
1/2 of a 3-oz. pkg. of cream cheese
1/4 cup sugar
1/2 t. vanilla
1 cup a-p unbleached flour

Heat oven to 375 degrees. Cream butter and cream cheese; add sugar and mix well. Beat in vanilla. Gradually blend in flour. Fill cookie press. Use star plate in press to form circular wreaths. Gently push ends of dough together to form a circle. Bake for 8-10 minutes until set but not brown.

Decorate with red icing bows and colored candies.

Lemon Cheese Pressed Cookies

1 cup butter
1 3-oz. pkg. cream cheese
1 cup sugar
1 egg, beaten
1 TB lemon juice
1 t. grated lemon rind
2 1/2 cups a-p unbleached flour
1 t. baking powder

Blend butter and cream cheese. Add sugar and cream throughly. Add egg, juice and rind; blend well. Stir flour and baking powder together; add to cream cheese mixture, mixing well. Chill dough 30 minutes. Heat oven to 375 degrees. Fill cookie press and form cookies on ungreased baking sheet. Bake 8-10 minutes or until set but not browned. Makes about 5 dozen 2" cookies.

Betty says:
Do not let butter get too soft when making these pressed cookies. Do not over cream butter and sugar. Do not over mix or get too much air in dough. Don't add all the flour at once; the dough should be soft and pliable, not crumbly.

I make my Great Aunt's Cream Cheese Cookies every Christmas and use my Cookie Press.

Cream Cheese Cookies (from Aunt Mil Draher)

1 c. Butter, softened
1c. Sugar
1-3oz pkg. of Cream Cheese, softened *SEE NOTE
1 Egg Yolk
2 1/2 c. Flour
1/2 tsp. Vanilla

Cream butter; Add Cream Cheese and Sugar. Beat egg yolk; Add Vanilla and Four;

Chill dough over night; Must use either a Cookie Press or dropped tsp and pressed with fork.

Bake at 350 Degrees for about 8 minutes or until lightly brown on bottom. They should be soft not crispy.

*I always double the recipe and just add 1-8oz package of Cream Cheese, I think the extra Cream Cheese makes a better cookie dough. And I sift all my dry ingredients. You must make the cookes within 24 hrs of making the dough, otherwise you loose flavor.

Michelle

Here's a link from another thread that was started a week or two ago.

Here is a link that might be useful: Recipes for press cookies

Thank you all..

One more question: Can I use the leftover cookie press dough to make roll-out sugar cookies? It's refrigerated. Thanks again.

The cookie dough should be fine. You can also roll into tsp size balls and flatten a bit. I use the bottom of a glass and just apply a bit of pressure to flatten the cookies. Or you can crisscross with a fork.

Michelle