Filter
Top Products
17.
17.
16.
Cordless Cookie Press Use and Care Guide
16.
Chocolate Kiss Cookies
1/2 cup butter, softened
1 cup sugar
1 egg
2 tablespoons milk
2 cups cake flour
1/4 teaspoon salt
1/2 cup milk chocolate chips, melted and cooled
colored sugar crystals or powdered sugar
1. Preheat oven to 375˚F.
2. Use an electric mixer to cream the butter until fluffy. Gradually
beat in the sugar.
3. Add egg and milk and mix well.
4. Sift the cake flour and salt together. Add half of the flour mixture
to the butter mixture and blend until smooth. Repeat with the
rest of the flour mixture.
5. Mix in the cooled chocolate.
6. Fill the Cookie Press with dough and select Cookie Disc 9 or any
other. Form the cookies on ungreased cookie sheets.
7. Bake for 8-10 minutes. Remove from cookie sheets and cool on
wire racks. Decorate with colored sugar crystals or dust with
powdered sugar.
Yield: 5 to 6 dozen
Snowflake Cookies
1/2 cup butter, softened
1/2 cup margarine, softened
3 ounces cream cheese, softened
1 cup sugar
1 egg yolk
1-1/2 teaspoon coconut extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
powdered sugar
1. Preheat oven to 375˚F.
2. Use an electric mixer to cream the butter and margarine until
fluffy. Gradually beat in the cream cheese and sugar.
3. Add egg yolk, coconut extract and mix well.
4. Sift the flour, baking soda, salt and cinnamon together. Add half
of the flour mixture to the butter mixture and beat until smooth.
Repeat with the rest of the flour mixture.
5. Fill the Cookie Press with dough and select Cookie Disc 2, 6, 8, or
10, or other. Form the cookies on ungreased cookie sheets. Dust
with powdered sugar.
6. Bake 10-12 minutes. Remove from cookie sheets and cool on
wire racks.
Yield: 7 to 8 dozen
Lemon Drop Cookies
1/2 cup butter, softened
1/2 cup margarine, softened
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 tablespoon lemon juice
1 teaspoon finely grated lemon rind
2-1/2 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon salt
powdered sugar
1. Preheat oven to 375˚F.
2. Use an electric mixer to cream the butter and margarine together
until fluffy. Gradually beat in the white and
brown sugar.
3. Add egg, lemon juice and lemon rind, mix well.
4. Sift the flour, baking soda and salt together. Add half of the flour
mixture to the butter mixture and beat until smooth. Repeat with
the rest of the flour mixture.
5. Fill the Cookie Press with dough and select Cookie Disc 4 or any
other. Form the cookies on ungreased cookie sheets.
6. Bake for 10-12 minutes. Remove from cookie sheets and cool on
wire racks. Dust with powdered sugar.
Yield: 6 to 7 dozen
NOTE: When using a recipe that calls for finely grated ingredients,
use a Cookie Disc with large holes. We recommend using Cookie
Discs 3, 4, and 10 to prevent the Disc from becoming clogged with
cookie dough.