Cream Cheese Spritz Cookies - cooking recipe

Ingredients

2 sticks of butter (just go with it)
Half a brick of cream cheese -- about 4 oz
1 egg yolk
1 cup of sugar
2.5 cups of flour
1 tsp of vanilla extract
1 tsp of lemon extract

Preparation

1.Preheat the oven to 350 degrees.
2.Get out the hand mixer and combine the room-temperature butter and cream cheese on medium speed -- enough as to mix it, not so much as to wear it.
3.Add in the sugar and mix some more.
4.Plop in the egg yolk, and the 2 extracts. Keep on mixing.
5.Gradually add the flour. Or if you're impatient like me, just dump it in -- it will all blend together. Eventually.
6.When everything is combined, you'll have a sticky dough. If you think trees taste better when they are green or poinsettias taste better red, now would be the time to also add some food coloring.
7.Next, lay down a sheet of waxed paper and dump the dough in the center. Use the paper as a buffer to help you form it into a log without it caking all over your fingers.
8.Choose your design and load up your cookie press with dough.
9.Spritz directly onto the cookie sheet, one at a time. You don't have to leave much room inbetween the cookies -- they don't spread all that much.
10.This is important: Resist all temptation to use cooking spray, parchment paper, or a Silpat liner. The dough won't stick to anything but the pan. Don't ask me why.
11.Bake for 12-15 minutes. But keep an eye on them. They'll start to get brown on the bottom, but still look kind of pale on top. That's ok.
12.Eat them.