Baking with a Cookie Press
If you have not used a cookie press, then maybe now is the time to try. As you can see from the picture it’s a ‘gun’ shaped device for squeezing cookie dough out through a shaped nozzle. If you get the mix right, it’s a quick way to prepared large numbers of smaller cookies.
The mix is not difficult, either. Follow the recipe and you will have a soft, pliable and non sticky mix that’s jut right for your press.
Butter, well softened 1 1/2 cup
12 oz Sugar 1 cup
8 oz Large egg (beaten) 1
Milk 2 tablespoons
Vanilla Essence 2 teaspoons
Almond essence 1 teaspoon
All purpose flour 3 1/2 cups
14 oz Baking powder 1 tsp
Electric mixer, Small bowl, Large bowl, Fork, Three to five baking sheets, Palette knife, Cooling rack
Set the oven to 375F.
Prepare four or five cold baking sheets. Do not grease them, this is important.
If you do not have enough sheets or oven space to do them all at once you can make all the mix and bake half of them. Then run the baking sheets under cold water and dry them to ensure that they are cold, see later.
Weigh the butter and sugar into the mixer’s bowl. Beat on high speed for five to seven minutes making sure that they are well creamed.
While it is mixing, beat the egg in a small jug with a fork. Add the milk, vanilla and almond extract. and set aside.
When the butter and sugar are creamed add the egg mixture and beat for another five minutes.
Whist the mixture is beating, weigh and sift the flour and the baking powder into the larger bowl. Mix gently with a dry fork.
Turn the mixer down to low speed and slowly add the flour. Do it slowly so that the flour does not fly around. Continue to mix for two or three minutes so that have a smooth and soft dough.
Fit the nozzle of your choice into your cookie press. Remove the handle so that the chamber is ready to receive your dough. Flour your hands and grab a large handful of the dough from the bowl. Roll it into a cylinder shape that is a bit narrower than the diameter of the cookie press’ barrel. Put it in the barrel.
On the handle mechanism, pull the plunger right back. There is a release device to permit this.
Re fix the handle and trigger mechanism.
Operate the trigger so squeezing some dough out of the nozzle. Remove this first dough.
Place the press over the baking sheet where you want your cookie to be and pull the trigger. Generally two pulls are needed per cookie. Press the cookie extrusion onto the baking sheet and, as you gently lift the press, give it a twist so separating the extruded dough form the press nozzle.
As mentioned above, the sheets must not be greased. if they have been greased, then the dough will not stick at this point and you cannot separate the extrusion form the body of the press.
If you want to decorate them with sugar or hundreds and thousands, now is the moment.
When you have prepared your sheets put them in the oven for eight to ten minutes. Remove them when they are brown on the edges.
Remove the baked cookies from the oven and, using your pallet knife, slide them straight onto the cooling racks before they stick. If they do stick, try popping them back in the oven for about a minute to warm through and release again.
You can stick them together in pairs with a bit of frosting.