Brown Sugar Spritz Cookies

• 1 cup Salted Butter, Softened
• 1 cup Light Brown Sugar, Packed
• 3 whole Egg Yolks
• 1/4 cups Cream (Use Milk If You Don't Have Cream)
• 1 teaspoon Vanilla
• 3 cups All-purpose Flour
• 1/2 teaspoons Baking Powder

1. Preheat oven to 375 degrees.
2. Place butter and brown sugar in a large bowl and beat until creamy. Add egg yolks, cream and vanilla and continue beating until fluffy.
3. Combine the flour and baking powder in a separate bowl...then add it to the butter mixture. Stir until blended.
4. Pack the dough into a cookie press and press away! Just place cookies one inch apart on an ungreased cookie sheet.
5. Bake at 375 for 9 minutes, or until edges just turn golden. Cool on a rack. These cookies are especially nice when sprinkled with a little sparkling Demerara or turbinado sugar before baking - but they're great without it, to0!
6. If you don't have a cookie press, just roll the dough into balls and flatten as if making peanut butter cookies. If the dough seems a little soft for the cookie press, just chill it for a little bit...not too much, or you'll kill your hands trying to get the stuff out of the tube! Makes about 75-80 small cookies.

butter, light brown sugar, egg yolks, ubc, vanilla, allpurpose, baking powder

Taken from tastykitchen.com/recipes/desserts/brown-sugar-spritz-cookies/ (may not work)