Have you a favourite Spritzgeback ~ a cookie press cookie?!

Have you a favourite Spritzgeback ~ a cookie press cookie?

Hi ~
I lost the one I had copied from The Sacher Hotel Cookbook, unfortunately.

And does yours have any special fillings, additions to the dough, or decorations? Natural ones, please? I prefer to avoid all those chemically green and red sugars if possible.

I am sorry to complain all over the lot but I also lost a recipe from India that included Mawa powder, which is
cashew nut powder. Have you anything like that, maybe with fine almond powder, to recommend it?

Lost & found: here's Franz Maier-Bruck's reading from "Das Grosse Sacher Kochbuch":

Spritzgeb?ck
==========
150g butter
50g icing sugar
lemon zest
10g vanilla sugar
1 egg
1 egg yolk
230g flour
Tunkmasse (Austrian chocolate glaze)

Whisk the butter, sugar, lemon zest and vanilla sugar to a foamy, well aerated mass. Blend in the egg and egg yolk, followed by the flour. Work the mixture to a finish as quickly as possible. (When left too long, it becomes unworkable!)

Using a piping bag and assorted nozzles, pipe assorted shapes on to a prepared baking sheet. Bake in a moderate oven (not too hot). When done, remove from the baking sheet and, for instance, combine two spritz with apricot jam in between and dip into the Tunkmasse and, if liked, finish with chopped, toasted nuts. Alternatively, before baking, dot with candied fruit.