Spritz Cookies

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Whisk egg yolk, cream, and vanilla in small bowl until combined; set aside.
2. Using stand mixer fitted with paddle, beat butter, sugar, and salt at medium-high speed until light and fluffy, about 3 minutes, scraping down bowl and beater as needed. With mixer running at medium speed, add yolk mixture and beat until incorporated, about 30 seconds. With mixer running at low speed, gradually beat in flour until combined, scraping down bowl and beater as needed. Give dough final stir to ensure that no flour pockets remain. (Dough can be wrapped in plastic wrap and refrigerated for up to 4 days; before using, let it stand at room temperature until softened, about 45 minutes.)
3. If using cookie press to form cookies, follow manufacturer’s instructions to fill press. If using pastry bag, fit it with star tip and fill bag with half of dough. Press or pipe cookies onto prepared baking sheet, spacing them about 1-1⁄2 inches apart, refilling cookie press or pastry bag as needed. Bake 1 sheet at a time until cookies are light golden brown, 10 to 12 minutes, rotating baking sheet halfway through baking. Let cookies cool on baking sheet for 10 to 15 minutes; transfer cookies to wire rack and let cool to room temperature.

SPRITZ COOKIES WITH LEMON ESSENCE
Add 1 teaspoon juice from 1 lemon to yolk-cream mixture in step 1 and add 1 teaspoon finely grated zest from 1 lemon to butter along with sugar and salt in step 2.

ALMOND SPRITZ COOKIES
Pulse 1⁄2 cup sliced almonds and 2 tablespoons of flour in food processor until powdery and evenly fine, about 12 pulses; combine almond mixture with remaining flour. Substitute 3⁄4 teaspoon almond extract for vanilla.

FILLING A PASTRY BAG AND PIPING SPRITZ COOKIES
1. Make C-shape with 1 hand and hold piping bag. Fold bag over that hand about halfway down, insert tip, and scrape dough into bag.
2. When bag is about half full, pull up sides, push down dough, and twist tightly while again pushing down on dough to squeeze out air.
3. Grab bag at base of twist. Using other hand as guide, hold tip at 90-degree angle about 1⁄2 inch above baking sheet and squeeze to form shape.