Here are some interesting variations on spritz flavors that are currently in my "recipes to try" file. I think the orange ones, in particular, would make a terrific spring or summer cookie.

BLACK WALNUT SPRITZ

1/2 c. shortening
1/2 c. granulated sugar
1/2 c. brown sugar, packed
1 egg
1-1/2 squares chocolate , melted and cooled
1 tsp. black walnut flavoring
2 c. sifted flour
Dash of salt

Heat oven to 400-degrees. In large mixer bowl, cream shortening; add sugars and cream thoroughly. Beat in egg. Sift flour and salt together. Add chocolate, flavoring, and dry ingredients to creamed mixture. Fill cookie press. Form cookies on an ungreased cookie sheet. Sprinkle with fine chopped or ground black walnuts. Bake 8-10 minutes. Makes 6 dozen.

CARAMEL SPRITZ

1 c. shortening
1 c. granulated sugar
1/2 c. brown sugar, packed
3 eggs, beaten
2 tsp. vanilla extract
5 c. sifted flour
1/2 tsp. baking soda
1 tsp. salt

Heat oven to 400-degrees. In large mixer bowl, cream shortening; add sugars gradually and cream thoroughly. Add beaten eggs and vanilla. Sift together flour, baking soda, and salt. Gradually add dry ingredients to creamed mixture. Fill cookie press. Form cookies on an ungreased cookie sheet. Bake 10-12 minutes. Makes about 3-1/2 dozen.

CHOCOLATE PEPPERMINT SPRITZ
Makes about 8 dozen depending on size.

1 c. butter
3/4 c. sugar
1 egg
1 tsp. vanilla extract
3/4 tsp. peppermint extract
2 1/4 c. sifted all-purpose flour
1/2 tsp. salt
1/4 tsp. baking powder
1 (1-oz.) sq. unsweetened chocolate, melted and cooled

Heat oven to 375-degrees.
In large bowl cream butter; add sugar gradually; beat in egg, vanilla and peppermint extracts. Sift together flour, salt, and baking powder. Blend dry ingredients into creamed mixture. Divide dough in half. Mix cooled chocolate into one half of dough. Chill doughs. Knead white dough, then chocolate in hands until soft and
pliable. Place alternate pieces of white and chocolate dough into cookie press. Press dough through cookie press onto ungreased cookie sheets. Use butterfly, daisy, or other small cookie press plates. Bake about 10 minutes.

EGGNOG SPRITZ

2/3 cup sugar
1 cup butter -- softened
1 egg
1/2 teaspoon salt
1 teaspoon ground nutmeg
2 teaspoons vanilla
2 1/4 cups all-purpose flour
For Glaze
1 cup powdered sugar
1/4 cup butter -- softened
2 tablespoons water
1/4 teaspoon rum extract

Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, spices, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. If dough is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned.

For Glaze, in small bowl stir together powdered sugar, butter, water, and rum extract until smooth. Drizzle or pipe over warm cookies.

ORANGE CRISPS
Yield: 6-7 dozen

Preheat oven to 375
1 cup shortening
1/2 cup sugar
1/2 cup brown
1 Tablespoon orange juice
1 egg
1 teaspoon grated orange rind
2 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking soda

Cream shortening add sugar and orange juice, cream well. Add egg and orange rind. Sift flour, salt, and soda add to mixture. Fill press and form on cookie sheet lined with parchment paper. Bake 10-12 minutes.