Small vanilla butter cookies extruded from a cookie press onto cool ungreased sheets and baked lightly golden.

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Heat oven to 375°F. Keep two clean, ungreased metal sheets cool. Beat 1 cup softened butter with ⅔ cup granulated sugar until smooth and slightly lightened; beat in 1 egg and 2 tsp vanilla.
Mix in 2½ cups all-purpose flour and ½ tsp fine salt just until a soft pressable dough forms. Fill cookie press according to its maker, using a simple disc for first test. Do not chill the whole dough into a hard block.
Press small shapes directly onto cool ungreased sheets with room between them. If dough will not release, check press pressure, dough temperature and sheet surface rather than adding unmeasured liquid.
Bake about 10 minutes per load at 375°F until edges are just lightly golden. Cool on sheet 5 minutes, then rack approximately 10 minutes before handling. Count actual pieces and number of sheet loads.

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 15 minutes, included in the total.

Untested estimate: 30 minutes mixing/pressing, two sequential ten-minute sheet loads, 15 minutes cooling. If more loads, total longer.

Serving Size: One of approximately 48 small pressed cookies; disc and press affect count