COOKIE PRESS BUTTER COOKIES
This is an old family recipe that makes a very delicious cookie.
Provided by Laura Owen
Categories Desserts Cookies Butter Cookie Recipes Spritz Cookie Recipes
Yield 48
Number Of Ingredients 9
Steps:
- Cream together the butter and sugar until light and fluffy. Mix in the egg yolks, 2 tablespoons water, flour, salt and vanilla. Chill the dough.
- Preheat the oven to 400 degrees F (205 degrees C).
- Fill the cookie press and shape the cookies on an ungreased baking sheet. Brush the top of each cookie with the egg whites mixed with 2 tablespoons of the water. Decorate as desired.
- Bake at 400 degrees F (205 degrees C) until the cookies are golden brown on top, about 10 minutes.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 11.7 g, Cholesterol 23.8 mg, Fat 6 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.7 g, Sodium 3.7 mg, Sugar 4.2 g
COOKIE-PRESS COOKIES
Rich, buttery, and made with lots of vanilla, these cookies are simple to make. Use a cookie press-a hollow tube fitted with a decorative nozzle at one end and a plunger at the other-to press the cookies directly onto the baking sheet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 to 3 dozen cookies
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, flour, salt, and vanilla. Mix thoroughly.
- Fill a cookie press with the dough, and turn out cookies 1 to 2 inches apart onto an unbuttered baking sheet. Sprinkle cookies with colored sanding sugars.
- Bake until the cookies are lightly browned, 7 to 10 minutes. To ensure even baking, rotate sheet halfway through the baking process. Transfer to a wire rack, and let cool.
PRESS-AND-BAKE SUGAR COOKIES
No need to hassle with counter space and rolling pins with these press-and-bake sugar cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 120
Number Of Ingredients 11
Steps:
- In large bowl with electric mixer, beat granulated sugar, powdered sugar and butter on medium speed until light and fluffy. Beat in oil, vanilla and eggs until well blended.
- On low speed, beat in flour, baking soda, cream of tartar and salt until a dough forms. Cover with plastic wrap; refrigerate at least 2 hours or overnight for easier handling.
- Heat oven to 375°F. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. Flatten each with bottom of glass dipped in colored sugar.
- Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheets.
Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 3 g, TransFat 0 g
WILTON BUTTER PRESS COOKIES
I love these simple little cookies with my afternoon tea. Very versatile too since you can color them or use whatever press attachment is appropriate for the occasion. For a super dainty cookie, use the bar plate in the press and press a long ribbon of dough onto a cookie sheet (ridged side up). Score the cookie dough at 2 inch intervals. (I use a pizza cutter, much easier than a knife) Once cool, drizzle melted chocolate coating over them in a zigzag pattern and dust with confectioner's sugar. (Using too much flour will make the dough too dense to come out the press. I have found out the hard way that sifting the flour is important!)
Provided by Marg CaymanDesigns
Categories Dessert
Time 27m
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Thoroughly cream butter and sugar.
- Add egg, milk, vanilla and almond extracts; beat well. Sift the flour and then measure by spooning the sifted flour into the measuring cup. (Using too much flour will make the dough too dense to come out the press. I have found out the hard way that sifting the flour is important!).
- Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough.
- DO NOT CHILL.
- Place dough in cookie press and press cookies on to ungreased cookie sheet.
- Bake for 6-8 minutes.
- Remove cookies from sheet and cool on rack.
- Makes 6 dozen cookies (but they're very small).
Nutrition Facts : Calories 285.9, Fat 15.9, SaturatedFat 9.9, Cholesterol 51.2, Sodium 160.7, Carbohydrate 32.5, Fiber 0.8, Sugar 11.2, Protein 3.4
COOKIE PRESS COOKIES
Rich, buttery and made with lots of vanilla, these cookies are simple to make. Use a cookie press to press the cookies directly onto the baking sheet.
Provided by CobaltBlueMixer
Categories Dessert
Time 25m
Yield 24-36 cookies
Number Of Ingredients 7
Steps:
- Heat oven to 350°F In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, flour, salt, and vanilla. Mix thoroughly.
- Fill a cookie press with the dough, and turn out cookies 1 to 2 inches apart onto an unbuttered baking sheet. Sprinkle cookies with colored sanding sugars.
- Bake until the cookies are lightly browned, 7 to 10 minutes. To ensure even baking, rotate sheet halfway through the baking process. Transfer to a wire rack, and let cool.
Nutrition Facts : Calories 211.2, Fat 12.1, SaturatedFat 7.5, Cholesterol 48, Sodium 26.9, Carbohydrate 23.4, Fiber 0.5, Sugar 8.5, Protein 2.4
CHOCOLATE PRESS COOKIES
This is one of two recipes that my family ALWAYS makes at Christmas. Chocolate spritz cookies with holiday sprinkles will add variety to any cookie tray with a minimum of effort.
Provided by Beth
Categories Desserts Cookies Chocolate Cookie Recipes
Time 30m
Yield 45
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg, and stir in vanilla and milk. Combine the flour, cocoa, and salt; stir into the creamed mixture until just blended. Fill cookie press, and press onto ungreased baking sheets. Decorate with sprinkles if desired.
- Bake for 10 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 84.1 calories, Carbohydrate 13.2 g, Cholesterol 4.1 mg, Fat 3.3 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 0.8 g, Sodium 27.8 mg, Sugar 8.6 g
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