Delicate yet buttery rich, these spritzes are lavished with an immoderate amount of vanilla and a generous sprinkling of cinnamon sugar.
Preheat oven to 350 degrees. Whisk together flour, salt, and cinnamon.
Using the tip of a paring knife, scrape vanilla seeds into a large bowl, and discard pods. Add sugar, and beat with a mixer on medium speed for 3 minutes. Add butter, and beat until pale and fluffy. Beat in egg yolks. Add flour mixture, and beat until just combined.
Attach a wreath disk to a cookie press. Divide dough into 3 portions. Fill press with dough. Press cookies onto baking sheets, spacing them 2 inches apart.
Bake until barely golden, 9 to 12 minutes. Immediately sprinkle cookies with cinnamon sugar. Let cool slightly, then transfer to wire racks to cool completely. Repeat with remaining dough.
Cookies can be stored for up to 1 week.