As requested, here is the recipe I used for making my spritz cookies. This is from the Betty Crocker cookbook.
Note: I did use freshly milled flour as I do in everything I make. For most of my baking and all cookies I use a 50/50 mix of Hard White and Soft White flour. I tried all Hard and they just weren't quite right!
1 cup stick butter, softened
1/2 c. sugar
2 1/4 c. flour (again, a 50/50 blend of Hard White and Soft White freshly milled flour)
1 tsp. almond extract or vanilla (I used vanilla)
1/2 tsp. salt (I did not use this)
1 large egg
Cream butter and sugar together. Add in remaining ingredients. Press through cookie press onto cookie sheet. Bake at 400 for 6-9 minutes.