Swedish spritz cookies

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Swedish Spritz Cookies
  Categories: Cookies
       Yield: 60 servings
  
       1 c  Butter or margarine
     1/2 c  Granulated sugar
       1    Egg yolk
       1 ts Almond extract
   2 1/2 c  All-purpose flour
  
   Recipe by: Midwest Living, December 1994
         Preheat oven to 375 degrees.  In a mixing bowl, beat the butter and
   sugar with an electric mixer until fluffy. Add the egg yolk and almond
   extract; beat well.  Beat or stir in the flour. Force the unchilled dough
   through a cookie press onto ungreased cookie sheets. Bake for 8 to 10
   minutes, or until the edges are firm but not brown. Cool the cookies on
   wire racks.  Penny Halsey (ATBN65B).
   
      Variations:  For a nutty cookie, stir in 1/2 cup finely ground nuts with
   the flour.  Toast the nuts before grinding,if you like. For a chocolate
   cookie, reduce the flour to 2 1/4 cups. Add an additional 1/4 cup
   granulated sugar and 1/4 cup unsweetened cocoa powder. Add the cocoa before
   adding the flour.  If you like, dip the tops of the cookies in icing; then,
   sprinkle with chopped nuts or colored sugar. Or sprinkle on the decorative
   toppings before baking. For a marbled dough, alternately put about 1/4 cup
   of each color of dough in a cookie press.  Or put some coloring on white
   dough and knead it a few times to marble; then place in the cookie press.
  
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