Fall (Autumn) Butter Cookies

I am using simple shortbread/butter cookie dough and using a different pattern of cookie press to make indentations. They came out nice. One batch makes about (2" round) 24 cookies.
Ingredients:
1+3/4 cups all-purpose flour
1/4 tsp baking soda
1/8 to 1/4 tsp salt
1/2 cup softened unsalted butter (1 stick)
1/4 cup light brown sugar
1/4 cup white sugar
1 large egg
1 tsp vanilla extract
Method:
1. In a mixing bowl, beat butter and both sugar until well combined and smooth.
2. Add egg and vanilla and mix well.
3. In a separate bowl, mix flour, baking soda, and salt together, then add it to the butter mixture.
4. Mix just until the dough comes together and crumbly. Do not over-mix.
5. Squeeze the dough until you can form a disc. Wrap it in plastic wrap and keep it in the fridge for 1-2 hours before using.
6. Roll the dough in between 2 pieces of parchment paper/wax paper/or plastic wrap on a flat surface to prevent sticking and for easy forming the date roll.
7. Roll out until you get a thin (about 1/4” thick) layer.
8. Use a cookie press and press down onto the dough to make an indentation. Repeat with different patterns of the cookie press.
9. Use a 2" dia. cookie/biscuit cutter and cut out around the circle of the pattern. Remove the cookies to a lined baking sheet. Refrigerate for 1 hour before baking.
10. Bake at 350 deg. F for 10-12 minutes. If frozen, bake for about 12-15 minutes or until lightly brown around the edges.
11. Let cool completely on a wire rack.