¾ cup butter or margarine, softened
½ cup sugar
1 egg yolk
1 teaspoon vanilla extract
2 cups self-rising flour

Preheat oven to 375°F. Refrigerate UNGREASED cookie sheets until ready to use.

In a large mixing bowl, beat butter, sugar, egg yolk, and vanilla until light and fluffy.  Add flour, mixing until well combined.  Fill cookie press with the dough.  Force out the dough in desired shape, 1½-inches apart, on chilled cookie sheets.

Bake 8 to 10 minutes or until delicately browned.  Remove from cookie sheets; cool on wire rack.  Decorate as desired.

¾ cup butter or margarine, softened
½ cup sugar
1 egg yolk
1 teaspoon vanilla extract
2 cups self-rising flour

Preheat oven to 375°F. Refrigerate UNGREASED cookie sheets until ready to use.

In a large mixing bowl, beat butter, sugar, egg yolk, and vanilla until light and fluffy.  Add flour, mixing until well combined.  Fill cookie press with the dough.  Force out the dough in desired shape, 1½-inches apart, on chilled cookie sheets.

Bake 8 to 10 minutes or until delicately browned.  Remove from cookie sheets; cool on wire rack.  Decorate as desired.

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