There is one rule which I live by when making spritz cookies. It is a tried and true method of achieving consistency every time.

1) Don't grease cookie sheets.
2) Add flour gradually.
3) Check for dough consistency before adding all of the flour.
4) If dough is too dry, add 1 egg yolk.
5) If dough is too soft, chill 30 to 60 minutes.

approximately 60 cookies

The recipe calls for sprinkling chopped almonds on top before baking. I have on occasion taken approximately 1/4 cup plus almonds with 2 tablespoons of the sugar from the 1/2 cup sugar in the recipe and made an almond flour which I add to the dough and then sprinkled the cookies with additional chopped almonds before baking. This gives the cookies extra depth.

1 cup softened sweet butter
3 ounces Philly softened cream cheese
1/2 cup granulated sugar
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
Finely chopped almonds for sprinkling tops

Preheat oven to 375 degrees F.

Cream butter and cream cheese in mixer bowl till light. Add sugar, almond extract and vanilla, beating until light and fluffy.

Beat in flour until incorporated. Cover and chill for approximately 30 minutes or till easy to work with but not stiff.

Fill press with dough and form desired shapes onto un-greased cookie sheet. Bake approximately 10 to 12 minutes or until lightly browned around edges.