When I had a kitchen of my own, I did acquire a cookie press -- if I remember right, as a gift from my mother. I have been through several cookie presses -- at least four that I can recall.
This lemon spritz recipe is a favorite of mine because it is very different. It has a lovely flavor from the fresh lemon juice and rind.
1 cup butter or margarine, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 tsp. grated lemon peel
1 Tblsp. lemon juice
2 1/2 cups flour
1/4 tsp. baking soda
1/8 tsp. salt
Beat butter until light; beat in sugars until light and fluffy. Beat
in lemon peel and juice and egg to blend thoroughly. Sift together
flour, baking soda and salt. Add to creamed mixture, blending well.
Fill the cookie press with one-fourth of the dough at a time. Use the
plates of your choice to press out cookies about 1 inch apart on ungreased
baking sheet. (I often use the camel plate for these cookies, but they are good in any shape.)
Bake at 375° for 10 to 12 minutes, or until light brown on edges.
Remove from baking sheets to cooling racks. Makes about 8 dozen cookies.