Here's Nick Malgieri's spritz recipe from his book "Cookies Unlimited". I like to dip these in melted chocolate or sprinkle them with coarse sanding sugar. I've also substituted almond and lemon extracts for the vanilla and they were delicious!
2 sticks (1 cup) unsalted butter
3/4 cup granulated sugar
1/4 tsp salt
1 tsp vanilla extract (I usually use 2 tsp because I like a stronger vanilla flavor)
3 large egg yolks
2 1/2 cups all-purpose flour
Preheat oven to 375 and line cookie sheets with parchment paper (or aluminum foil). Beat on medium speed the butter, sugar, salt and vanilla until light and fluffy, about 5 minutes. Beat in the yolks, one at a time, until smooth. Scrape down the bowl; on low speed add the flour and mix only until it's completely absorbed. Finish mixing the dough by hand with a large rubber spatula.
Insert a die into the press and fill it with about a quarter of the dough. Press the cookies out onto the prepared sheets leaving about an inch in between them. Bake for 10-12 minutes or just until they are a very pale golden color. Cool on racks. Repeat with the remaining dough.