Orange Spritz Cookies

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Preheat oven to 375 F. - - - - Instructions - - - - - - - - - - - - - - - - - - - - - - - In a large bowl, cream butter, cream cheese, Splenda, sugar and salt until light and fluffy. - Add eggs and extract, blend well. - Slowly beat in flour to make soft, slightly sticky dough. Dough needs to be very soft, if using a cookie press. - Add flour if dough needs to be stiffer. - Add melted butter if dough needs to be softer, more malleable. - Use a Cookie Press. Slide dough into the cookie press. Press into desired shapes about 1 inch apart on ungreased cookie sheets. - Or, if cutting dough, roll into tube shape 1.5 inches in diameter. Chill 1-2 hours, then cut chilled dough into 1/4 inch slices and place on ungreased cookies sheets. Bake at 325 F for 11 minutes; Convection oven: 300F for 11 minutes. ---------------------------------------------------------------------------- Use Orange Bakery Emulsion instead of Orange extract for more orange flavor in the finished product. Yield about 7 dozen small cookies.