Non-spritz sandwiches

One of the gifts we received at our wedding last fall was a new spritz cookie machine. While the sleek plastic tool from Wilton lacked the charm of the vintage metal press I grew up with, I was no less excited to make some of the delicate little cookies I so loved as a child. I remember excitedly bending down to watch as the dough was extruded onto the cookie sheet, oozing out as little blobs that magically took the shape of a flower.
I cracked open my new Field Guide To Cookies for a recipe, as I've never found the recipes that Wilton provides to be particularly mesmerizing. Now I'm not sure if I fouled up along the way, or if the recipe is faulty, but my cookie dough was far too stiff to be pressed through the machine. Putting aside my flower spritz fantasies, I settled on rolling out the dough and cutting rounds with a tin can, imprinting the tops with a gum paste flower cutter.
While the cookies were not what I had imagined, they were fantastic! I made sandwiches which I filled with leftover strawberry buttercream, orange buttercream, and chocolate peanut butter ganache. The chocolate was the most popular, but I loved the strawberry the most. The cookies were buttery and not too sweet, which was perfect for the rich fillings.
I'd love to hear if anyone else has tried this recipe and if it worked for them as a spritz.

2 cups cake flour
1/4 tsp salt
3/4 cup softened butter
1/2 cup sugar
1 egg yolk
1/2 tsp almond extract (I omited this)
1/2 tsp vanilla

Sift together dry ingredients twice. Cream butter and sugar until light and fluffy. Add in the yolk and the extracts and mix until well combined. Add in dry ingredients and mix until combined.
Bake at 350° for 8-10 minutes