Spritzgeback

Remove the butter from the refrigerator and allow it to come to room temperature until soft and pliable. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

In a large mixing bowl, beat the softened butter and confectioner's sugar together with an electric mixer on medium-high speed until the mixture is pale, light, and fluffy.

Add the egg and egg yolk to the butter mixture and beat until fully incorporated and smooth.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until a smooth, cohesive dough forms.

Fill a cookie press or pastry bag fitted with a star or rosette tip with the dough. Press or pipe the dough onto the prepared baking sheets into desired shapes such as stars, wreaths, or rosettes, spacing them about 1 inch apart.

If desired, decorate the unbaked cookies with sprinkles, chopped nuts, or a light dusting of additional confectioner's sugar before baking.

Bake the cookies in the preheated oven until the edges are just barely golden and the centers are set but still pale.

Remove the baking sheets from the oven and allow the Spritzgebäck to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature.