Instructions: In a bowl, with a mixer on high speed, beat butter and sugar until fluffy. Add egg yolks and vanilla; beat until blended. Stir in flour, then beat until well blended.

Scrape dough, a portion at a time, into a cookie press fitted with a rosette or star-shaped tip. Press dough through tip onto 12- by 15-inch baking sheets (youll need 3) into 2-inch rings, spacing about 1 1/2 inches apart. If desired, decorate seams where ends meet: Cut each green cherry lengthwise into 8 wedges and each red cherry lengthwise into 4 wedges; cut wedges in half crosswise. Arrange on wreaths to simulate holly sprigs.

Or for simpler cookies, choose any shape extrusion plate and press dough through it into solid mounds about 1 1/2 inches apart on baking sheets.

Bake in a 350 degree oven until spritz cookies are golden brown, about 16 minutes (about 19 minutes in a 325 degree convection oven). If using 1 oven, switch pan positions after 8 minutes. With a wide spatula, transfer cookies to racks to cool. Serve warm or cool.

This recipe yields about 32 cookies.

Comments:
This recipe for Swedish spritz cookies comes from the late Rhoda Johnson Laffaw of Gig Harbor, Washington. Use a cookie press to shape them. If making up to 3 days ahead, cool and store airtight at room temperature; freeze to store longer.

Yield: 32 cookies

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