Here's the spritz cookies I use with my cookie press. It's a Pampered Chef recipe. Both the classic and chocolate variations are delicious!!
3 sticks butter, softened
1 cup sugar
1 egg
1 tsp. vanilla
3 1/2 cups all-purpose flour
Preheat oven to 375�F. In a large bowl, beat butter on medium speed of electric mixer until creamy. Add sugar, egg, and vanilla; beat well. Add flour, 1 cup at a time; mix well. Dough will be soft; do not refrigerate. (My electric mixer died, so I used my food processor. The butter needs to be cut up into smallish pieces, and it helps if you do the butter and sugar together; I don't know why. Then when the butter and sugar are creamy, continue with the recipe.)
Use cookie press to press cookies onto ungreased cookie sheets or flat baking stones. Bake 10-12 minutes or until firm but not brown. Cool 2 minutes; remove to cooling rack. Repeat with remaining dough.
Chocolate Spritz Cookies: Decrease flour to 3 cups. Increase sugar to 1 1/4 cups. Add 1/3 cup unsweetened cocoa powder to flour mixture. Proceed as recipe directs.
I find that parchment paper is a big help when making cookies. Cut parchment paper to the size of your cookie sheet or baking stone. Then you can press out all the cookies onto parchment paper while the first batch is baking (hold the paper down with your thumb and forefinger on either side of the cookie press as you lift up the press). Then you can slide the parchment paper with the cookies carefully onto the empty cookie sheet (after you remove the previous batch of cookies - if you are using parchment paper, you can simply slide them onto the cooling rack). This works better (for me) than pressing the cookies onto hot cookie sheets or baking stones.