CLASSIC SPRITZ: Heat oven to 400º. Beat butter, sugar, egg and vanilla in large bowl with an electric mixer on medium speed. Stir in remaining ingredients. Place dough in cookie press. Form desired shapes onto an ungreased or parchment lined baking sheet. Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack; cool completely
CHOCOLATE SPRITZ: Stir 2 ounces unsweetened baking chocolate, melted and cooled, into butter-sugar mixture. Omit food color.
RUM BUTTER SPRITZ: Substitute rum extract for the almond or vanilla extract. Tint dough with food colors. After baking, spread cooled cookies with Butter Rum Glaze: Melt 1/4 cup butter or margarine in a saucepan, remove from heat. Whisk in 1 cup sifted confectioners' sugar and 1 teaspoon rum extract. Add 1 to 2 tablespoons hot water until glaze is spreadable. Tint glaze with food coloring to match cookies.
DECORATING TIPS: Before baking: Spruce up your Spritz with currants, raisins, small candies, chopped nuts, slices of candied fruits or candied fruit peels arranged in festive patterns. After baking: Decorate with edible glitter, colored sugar, nonpareils, red cinnamon candies or finely chopped nuts. A drop of corn syrup will hold the decorations in place nicely.