Recipe Talk

I need a very good and easy pressed cookie recipe (not for holiday) for now. I thought I had one but in my many moves I have lost it. Ugh! Thank you!

Cookie Press Butter Cookies

Submitted by: Laura

Yields: 48 servings

"This is an old family recipe that makes a very delicious cookie."

INGREDIENTS:

1 1/2 cups unsalted butter,

softened

1 cup white sugar

2 egg yolks

2 tablespoons water 3 3/4 cups all-purpose flour

1 pinch salt

1 tablespoon vanilla extract

2 egg whites

2 tablespoons water

DIRECTIONS:

1. 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.

2. Preheat the oven to 400 degrees F (205 degrees C).

3. 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.

4. Bake at 400 degrees F (205 degrees C) until the cookies are golden brown on top, about 10 minutes.

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Cookie Press Cookies

My mom has made these cookies since 1939, when she found them in Women's Day magazine. They are still the best for the holidays. The cost to make this recipe was 37 cents for 5 dozen!

Ingredients:

1 cup butter

3/4 cup sugar

1 egg

1/2 teaspoon baking powder

1 teaspoon vanilla

1/2 teaspoon salt

2 cups sifted flour

Cream butter, adding sugar gradually; beat until light. Add egg and flavoring; mix well. Add sifted dry ingredients. At this point, the dough can be divided and food coloring mixed in. Fill cookie press with dough and shape on ungreased cookie sheets. Bake at 400 degrees for 10 to 12 minutes. Remove from cookie sheets and cool on racks. When completely cool, cookies can be dipped in melted chocolate then into jimmies or ground nuts to decorate. Enjoy!

You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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Title: My Spritz Dainties for Cookie Press

Categories: Cookies

Yield: 60 servings

1 c Soft butter

3/4 c Brown sugar; packed

1 Egg yolk

1/2 ts Vanilla

2 1/2 c Flour

1 ts Salt

1/8 ts Baking soda

Recipe by: H. PEAGRAM

Preheat oven to 375 Combine butter and brown sugar and beat til creamy.
Add egg yolk and vanilla and beat well. Stir together sifted flour, salt
and baking soda. Blend into creamed mix. Press dough through desired disk
onto ungreased cookie sheet. Brush tops with egg white, slightly beaten.
Decorate. Bake 8 to 10 minutes.

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The F.U.N. Place Recipe Box Archives

Caramel Cookies for Cookie Press

1 cup crisco shortening

3/4 cup dark brown sugar

3/4 cup white sugar

2 eggs

2 teaspoons vanilla

SIFT these together:

3 1/2 cups sifted flour

1 teaspoon salt

1/2 teaspoon soda

Cream shortening and gradually add the both sugars.

Gradually add the flour mixture.

Fill the cookie press and form cookies on a ungreased cookie sheet.

Bake 350 degrees for 10 to 15 mins.

Yield: 70 cookies

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Cookie Press Mock Graham Crackers

3/4 cup (1-1/2 sticks) butter or margarine

1/4 cup GF molasses

1 cup honey

1 tsp. vanilla

1-1/2 cups brown rice flour

1-1/2 cups GF flour mix**

2 Tbsp. garbanzo bean/chick pea flour

1 tsp. xanthan gum

1 tsp. salt

1 tsp. cinnamon

1 Tbsp. baking powder

Preheat the oven to 325 degrees F.

In a large bowl, beat together the butter, molasses, honey, and

vanilla.

In another bowl, blend the flours, xanthan gum, salt, cinnamon, and

baking powder. Stir into the other mixture and mix well.

Spoon the dough into a cookie press tube. Using the shortbread disc

(thin, flat on one side of the opening, and serrated on the other

side), press the dough onto lightly-greased cookie sheets. Continuous

rows can be placed almost side by side on the sheet. The crackers

should be lightly scored by a knife or metal spatula to cracker size.

Bake for 15 minutes or until just lightly brown at the edges. Cool

completely and break the crackers at the scoring. Stor in an air

tight container. Makes about 10 dozen 2x2" crackers.

This recipe comes to us from Deb Sullivan, who adapted it from Bette

Hagman's recipe, found on pg. 87 of her second cookbook, _More From

the Gluten-Free Gourmet_.

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** GF flour mix:

6 cups white rice flour

2 cups potato starch (NOT the same as potato flour)

1 cup tapioca starch (also called tapioca flour)

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Lemon Treats (For Cookie Press)

1 cup shortening

1 cup sugar

1 egg, beaten

2 teaspoons grated lemon rind

2 tablespoons lemon juice

1/4 teaspoon salt

1/4 teaspoon soda

21/4 cups flour

Cream shortening and sugar. Add lemon juice and rind, and beaten egg. Add flour which has been sifted with soda and salt. Force through cookie press to form fancy shapes. Bake in Moderate oven (375degrees F.) 10 to 12 minutes.

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