If you don't have a cookie press, you can make these using a sturdy pastry bag and open star tip, although I don't recommend trying it with the thin, disposable piping bags that you might use for frosting which aren't strong enough to contain the firm dough. Instead, I recommend rolling out the dough into a thin 1/4 to 3/8-inch thickness with a rolling pin on a lightly floured surface or piece of parchment paper and cutting them into narrow 1/2-inch strips about 3-4 inches long with a pizza cutter.