A Baker's Field Guide to Christmas Cookies

I don't blame this cookbook for the troubles I had getting my cookie press to work. (Any tips? I still have half a batch of dough in the fridge, but I can't bring myself to fiddle with the press again.) And I love the format of the pages, the lie-flat binding, the scope (everything from German springerle to peanut butter blossoms, an important tradition in my parents' house). There are field notes, which discuss the history of the cookie, and lots of variation suggestions, called "related species." Everything about this book entices you to open it up, pick out a couple (there are icons that indicate which recipes are good for freezing, baking with kids, mailing) and start baking. One of my friends even went through it while she was at my house and told me which ones she needed me to make for her.

To make the dough for the spritz cookies, mix 12 1/2 ounces flour with 1/4 teaspoon salt. Then cream 1 cup softened butter with a mixer. Add 1/2 cup granulated and 1/2 cup confectioners' sugar, then mix until fluffy. Beat in 1 teaspoon each almond and vanilla extract and 1 large egg. Then gradually, on low speed, mix in the flour. I found I needed to chill the dough for about 15 minutes before the cookie press would work, which was a suggestion in my press instructions, not in the book (the cookbook kind of glosses over the cookie press usage, just saying follow the press instructions. Loaded up the press, held it flat on a silpat-lined cookie sheet, clicked the handle twice, then pulled the press up. First batch worked fine, but with the second batch I had to pry the cookie from the bottom of the press. Bake in 375 degree oven for about 10 minutes.