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28
Buttery Gingersnap Cookies
Makes 7 dozen cookies
INGREDIENTS
3/4 cup unsalted butter, softened
3/4 cup dark brown sugar, packed
3/4 cup molasses
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1 teaspoon baking soda
4 cups unbleached all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon ground allspice
METHOD
1 Preheat oven to 375 degrees.
2 With an electric mixer, cream the butter and sugar until uniformly
blended, about 1 minute. Scrape bowl.
3 Add molasses, egg and vanilla and mix for 1 minute. Scrape bowl
again.
4 Add remaining ingredients and mix on lowest speed just until dry
ingredients are incorporated.
5 Fill cookie press to MAX line; attach desired disc; press cookies onto
foil-lined cookie sheets.
6 Bake for 10-15 minutes.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
27
Classic Spritz Cookies
Makes 6 dozen cookies
INGREDIENTS
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
2 1/2 cups unbleached all-purpose flour
METHOD
1 Preheat oven to 375 degrees.
2 With an electric mixer, cream the butter and sugar until uniformly
blended, about 1 minute. Scrape bowl.
3 Add egg and vanilla and mix for 1 minute. Scrape bowl again.
4 Add remaining ingredients and mix on lowest speed just until dry
ingredients are incorporated.
5 Fill cookie press to MAX line; attach desired disc; press cookies onto
foil-lined cookie sheets.
6 Bake for 8-10 minutes.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Cookie Press manualv4 1/9/09 12:49 PM Page 27