Pampered Chef Cookie Press Cookies Recipe Recipe For Chicken

SPRITZ COOKIES FOR COOKIE PRESS

Steps:

• Step 1: Cream together butter and sugar until light and fluffy.
• Step 2: Add egg and vanilla, mix until smooth. Scrape down the sides of the bowl to ensure all of the ingredients are combined.
• Step 3: Now, split the mixture in half. I press it down evenly in the bowl and then draw a line. Scoop one half into another bowl Not precise, but it works. One half (bowl) will be the classic version and the other half will be the chocolate version.
• Step 4:
• To the Classic version:
• add 1 3/4 cup flour and combine. I start with 1 1/2 cups flour and see if that is enough. We want a soft dough. If I add too much flour it becomes crumbly and won't work in the cookie press. Thus, I start with a lower amount of flour and if needed, add more.
• To the Chocolate version:
• add 1/8 cup sugar, 1 1/2 cups flour and 2 1/2 tablespoons unsweetened cocoa powder.
• Step 5: Add the dough to your cookie press and press the cookies onto a cookie sheet. Decorate with colored sugar and sprinkles. Bake in a 375 degree oven for about 10 minutes; or until the edges are a light golden brown. Let them cool for two minutes and then transfer to a cooling rack.
• As I said earlier, these cookies are not just for Christmas. You can make these all year round by changing the press and decorations. Imagine the possibilities.... recipe from: https://www.funinkeywest.com/2-best-ways-to-make-pampered-chef-spritz-cookie-recipe/.

PAMPERED CHEF PRALINE COOKIES

Steps:

• Preheat oven to 375.
• In large bowl, combine melted butter, sugars, egg, flour and vanilla; mix well.
• Add pecans; mix well.
• Drop dough by tablespoons 2-inches apart onto ungreased cookie sheet.
• Bake 12-15 minutes. Cool 2 minutes before removing to cooling rack.
• Cool slightly; sprinkle with powdered sugar.

COFFEE HOUSE COOKIES (PAMPERED CHEF)

Steps:

• Preheat oven to 350°F.
• Combine flour, baking soda and salt and set aside.
• In a large mixing bowl, beat butter and brown sugar until creamy.
• Add egg and vanilla to creamed mixture; beat well.
• Gradually add flour mixture to creamed mixture.
• Stir in 2/3 cup pecans and 2/3 cup chocolate chucks into cookie dough.
• Cut candy bars int small pieces and set aside.
• Using a large scoop, drop dough onto stone or cookie sheet, about 3-inches apart.
• (Cookies will spread when baking.) Flatten scoops slightly with palm of hand.
• Lightly press a few pecan pieces, a few chocolate chucks and a few candy pieces into each cookie.
• Bake for 14-16 minutes or until cookies are almost set.
• (Centers will be soft, do not over bake.) Cook for 5 minutes on stone or cookies sheet.
• Remove cookies to wire rack to cool completely.
• ~NOTE~Chocolate candy bars with nougat and nuts are favorite choices for this cookie.
• Also delicious are chocolate covered peppermint patties, chocolate covered caramels and chocolate peanut butter cups.

COOKIE PRESS SHORTBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium mixing bowl, cream together butter, confectioners' sugar, and vanilla until smooth with electric mixer. Stir in flour and cornstarch. Pop dough into your cookie press, and away you go! Press cookies out onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or until the peaks are golden.