Orange Spritz Cookies
Adapted from Sugarcrafter
Makes about 75 - 100 cookies (depending on the size)
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
Zest of one orange
4 ounces cream cheese, softened
1 egg yolk
1/4 teaspoon orange extract
2 1/2 cups all purpose flour
1. Preheat oven to 350F. Line baking sheets with parchment paper; set aside.
2. In a small bowl, combine sugar and orange zest. Using your fingers, rub zest into sugar until well combined.
3. In the bowl of an electric mixer, cream butter and sugar mixture together until light and fluffy, about 2 minutes. Add cream cheese and beat until combined. Beat in egg yolk and orange extract. Gradually add flour, beating until just combined. (Dough should be soft but easily moldable without being overly sticky. If it's too sticky, chill in the refrigerator for about 10 minutes to make it easier to handle.)
4. Load dough into a cookie press and press out onto a flat, ungreased surface. Gently peel the pressed shape up from the surface and transfer to parchment lined baking sheets.* Bake 10-12 minutes, rotating pans halfway through, until the edges just start to brown. Remove from oven, allow to cool for 1 minute before transferring to a wire rack to cool completely.
*Note: I always have issues with my cookies sticking to the pan after baking if I press them straight onto the cookie sheet, so I've started using this press and transfer trick. It's a bit more work, but I haven't had a single cookie stick or break since.