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1.Preheat the oven to 350 degrees.
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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.
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3.Add in the sugar and mix some more.
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4.Plop in the egg yolk, and the 2 extracts. Keep on mixing.
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5.Gradually add the flour. Or if you're impatient like me, just dump it in -- it will all blend together. Eventually.
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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.
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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.
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8.Choose your design and load up your cookie press with dough.
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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.
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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.
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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.
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12.Eat them.
