Cuisine Style:
Yield: 60 Servings
Preparation Time: 0:00
Cooking Time: 0:00
[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1 cup powdered sugar
1 cup butter -- softened
1/2 tsp vanilla
1 egg
2 1/3 cups flour
1/4 tsp salt
[Preparation]
Heat oven to 400 degrees.
In a large bowl, combine powdered sugar, butter, vanilla and egg. Beat
until
light and fluffy. Add flour and salt. Mix well.
Fit cookie press with desired template. Fill cookie press. Press dough onto
ungreased cookie sheets.
Bake for 5-7 minutes or until edges are firm but not brown. Immediately
remove from cookie sheets. Cool 15
minutes or until completely cooled.
From: "minnie" >
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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------
Title: Spritz Cookies And Variations
Recipe By: Better Homes and Gardens
Category: COOKIES; FORMED; PRESS
Main Ingredient:
Cuisine Style:
Yield: 30 Servings
Preparation Time: 0:00
Cooking Time: 0:00
[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
3/4 cup butter or margarine
1/2 cup sugar
1/2 tsp baking powder
1 egg yolk
1/2 tsp vanilla
1/4 tsp almond extract
1 3/4 cups all-purpose flour
[Preparation]
Beat margarine or butter in a large mixer bowl with an electric mixer on
medium to high speed for 30 seconds. Add sugar and baking powder and beat
till combined. Add egg yolk, vanilla, and almond extract and
beat until combined. Beat in as much of the flour as you can with the
mixer.
Stir in any remaining flour with a wooden spoon.
If desired, tint dough with food coloring.
Force the dough through a cookie press onto an ungreased cool cookie sheet.
Bake in a 400 oven for 7 to 8 minutes or until done. Remove and cool.
Chocolate-Mint Sandwiches: Prepare dough as directed except add 1/4 cup
unsweetened cocoa powder
with the flour. Force dough through a cookie press using a bar template,
making each cookie about 2 inches long. Hold the cookie press at a
45-degree
angle.
Bake in a 400 oven for 6 minutes. Cool on rack.
For the filling: Heat 1 cup semisweet mint-flavored chocolate pieces and 2
teaspoons shortening until chocolate is melted. Spread half the cookies,
flat side up, with about 1 teaspoon filling each. Top with
the remaining cookies, flat side down. Drizzle the tops of cookies with
green Cookie Frosting (below).
Makes about 48.
Lemon Drops: Prepare dough as directed except substitute lemon extract for
the almond extract and color cookies with yellow food coloring.
Force dough through a cookie press using a swirl star template.
Bake as directed.
For glaze: Stir together 1 cup sifted powdered sugar, 10 drops lemon
extract, and enough milk to make of drizzling consistency. Set aside.
Dip half of each cookie in the lemon glaze and sprinkle with poppy seed.
Makes about 75.
Peppermint-Filled Christmas Trees: Prepare dough as direct EXCEPT color
dough with green food coloring. Force dough through a cookie press using a
tree template. Bake as directed.
For filling: Combine 1 cup sifted powdered sugar, 2 tablespoons
softened margarine or butter, 1/2 teaspoon vanilla, and 2 tablespoons
finely
crushed peppermint sticks. Stir in enough milk (2 to 3 tablespoons) to
make
of spreading consistency. Spread 1 teaspoon filling each on
the flat side of half of the cookies. Top with the remaining cookies, flat
side down.
Makes about 36.
Candy Cane Cookies: Prepare dough as directed EXCEPT reduce flour to 1 1/2
cups and stir in 1/4 cup ground hazelnuts (filberts) with the flour.
Using a pastry bag fitted with a wide tip, pipe 2-inch-long candy cane
shapes on an ungreased coolie sheet. Bake as directed. Cool on cookie
sheet
about 1 minute. Remove and cool completely.
Drizzle with pink cookie frosting.
Makes 36.
Cookie Frosting: Combine 1 cup sifted powdered sugar with enough milk (1 to
2 tablespoons) to make frosting of spreading or piping consistency.
If desired, stir in a few drops food coloring.
Makes about 1/2 cup.
NOTES : For easy passage through the cookie press, do not chill any Spritz
dough. Hold the cookie press upright over the cookie sheet EXCEPT
when making bars.
From: "minnie" >
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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------
Title: Spritz Wreaths
Recipe By:
Category: COOKIES; FORMED; PRESS
Main Ingredient:
Cuisine Style:
Yield: 72 Servings
Preparation Time: 0:00
Cooking Time: 0:00
[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1 1/2 cup Unsalted butter, room temp
1 cup Granulated sugar
1 large Egg
1 tbsp Vanilla extract
1 tsp Almond extract
3 1/2 cup All-purpose flour
Green food coloring
Candy stars
Red cinnamon hearts
[Preparation]
1. Heat oven to 400øF. Have ungreased cookie sheet(s) ready.
2. Beat butter and sugar in a large bowl with electric mixer until
pale and fluffy. Beat in egg, vanilla and almond extract. With mixer
on low speed, beat in flour just until well blended.
3. Add food coloring, a small amount at a time, beating well after
each addition until dough is bright green.
4. Spoon 1 cup of dough at a time into cookie press or pastry bag
fitted with a large star tip. Press dough in 2-inch wreath shapes 1
inch apart on ungreased cookie sheet(s). Decorate with candy stars
and red cinnamon hearts.
5. Bake 5 to 6 minutes until bottoms of cookies are just barely
browned. Cool on cookie sheet(s) 2 to 3 minutes before removing to
wire racks to cool completely. Store airtight up to 2 weeks or freeze.
Prep: 30 min. Bake 6 min. per batch Woman's Day Incredible Cookies
(11/23/93) From: Robert Smith
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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------
Title: Sugar Free Chocolate Tea Cookies
Recipe By:
Category: COOKIES; FORMED; PRESS
Main Ingredient:
Cuisine Style:
Yield: 2 Servings
Preparation Time: 0:00
Cooking Time: 0:00
[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1/4 cup Shortening
3 tbsp Granulated artificial
Sweetener
1 Egg
1/2 tsp Vanilla extract
2 tbsp Skim milk
1 1/4 cup Cake flour
1 (1 ounce) square
Unsweetened
Chocolate, melted
[Preparation]
" This is a simple and good sugar free recipe. "
1 Cream shortening. Add sugar replacement, egg, vanilla and milk and
blend well.
2 Add half the flour, mix well and stir in chocolate and the rest of
the flour.
3 With cookie press, press onto an ungreased cookie sheet. Use hands
and make small ball if you do not have press. Putting flour on your
hands, this keeps dough from sticking. Press down with fingers on top
of each cookie.
4 Bake at 350 degrees F (175 degrees C) for 20 minutes.
Nutrition at a glance Servings Per Recipe: 24 amount per serving
Calories 62 Protein 3g Total Fat 3g Sodium 4mg Cholesterol 9mg
Carbohydrates 6g Fiber 0g
Note: This recipe was copied from another source. It is not of my own
creation. If requested, I will furnish the location of this, or any
other, recipe that I might post. Unless noted, I have not tried the
recipe at the time of posting...I am merely passing it along. Enjoy!
CMY From: "Charles Yates" <chacha52@earthlidate: Sun, 24 Mar 2002
02:56:35 Gmt MM by H Peagram
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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------
Title: Swedish Spritz
Recipe By:
Category: COOKIES; FORMED; PRESS
Main Ingredient:
Cuisine Style:
Yield: 6 Servings
Preparation Time: 0:00
Cooking Time: 0:00
[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
2 cup All-purpose flour
1/2 tsp Baking powder
1/4 tsp Salt
1 cup Butter, softened (not oleo)
3/4 cup Granulated sugar
1 large Egg
1/2 tsp Almond or vanilla extract
[Preparation]
colored sugar for decoration
Combine flour, baking powder and salt in small bowl. Beat butter and
sugar in large mixer bowl at medium speed until light and fluffy.
Beat in egg and extract. At low speed, gradually beat in dry
ingredients.
Preheat oven to 375. Attach desired tip to cookie press; fill with
half the dough and press about 2 inches apart onto ungreased cookie
sheets. Sprinkle with colored sugar. Bake 8-10 minutes, just until
edges are lightly golden. Cool on wire racks. Repeat with remaining
dough. Decorate as desired. Makes 6 1/2 dozen.
Per cookie: 40 calories, 2 gm total fat, 1 gm saturated fat, 9 mg
cholesterol, 35 mg sodium, 4 gm carbohydrates, 0 gm protein.
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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------
Title: Swedish Spritz (Spritsar) Cookies
Recipe By: yumyum.com
Category: COOKIES; FORMED; PRESS
Main Ingredient:
Cuisine Style:
Yield: 92 Servings
Preparation Time: 0:00
Cooking Time: 0:00
[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
2 cups sifted all-purpose flour
2 egg yolks
1 tsp almond extract
3/4 cup sugar
1 cup butter
[Preparation]
Sift together flour and sugar onto bread board.
Make a well in center and into this drop egg yolks, butter and extract.
Mix into a smooth dough with finger tips.
Force through cookie press onto ungreased cookie sheets in O and S shapes.
Bake in moderate oven (375) 8 to 10 minutes.
Store cookies in air-tight container.
You may want to let them sit a day to "ripen" the almond flavor!
From: "minnie" >
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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------
Title: Swedish Spritz Cookies
Recipe By:
Category: COOKIES; FORMED; PRESS
Main Ingredient:
Cuisine Style:
Yield: 4 Servings
Preparation Time: 0:00
Cooking Time: 0:00
[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1 cup Butter
1/2 cup Sugar
1 Egg
1 tsp Vanilla extract
1/2 tsp Almond extract
2 1/2 cup All-purpose flour
[Preparation]
Preheat oven to 350 degrees. In large bowl, cream butter and sugar
until light and fluffy. Beat in egg and extracts. Gradually blend in
flour. Fill cookie press with dough. Using star attachments, form "s"
shapes on ungreased cookie sheets. Bake cookies 8 to 10 minutes.
Makes about 7 dozen cookies.
From: lkadlec > Subject: New Orleans Fruit Cake
Date: Monday, November 15, 1999 7:33 AM
From:
>date: Tuesday, November 16,
1999 11:05 MM by Helen Peagram
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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------
Title: Whipped Tender Shortbread
Recipe By:
Category: COOKIES; FORMED; PRESS
Main Ingredient:
Cuisine Style:
Yield: 48 Servings
Preparation Time: 0:00
Cooking Time: 0:00
[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1 cup Soft butter
1/2 cup Icing sugar
1 1/2 cup Flour
1/2 cup Cornstarch
[Preparation]
coloured sugar decorating candies or chopped candied cherries
Preheat oven to 300F. Using an electric mixer, beat the butter until
very fluffy. Slowly add the icing sugar and continue to beat until
light and fluffy. Sift together the flour and cornstarch. Add the dry
ingredients very gradually to the creamed mixture, beating
constantly. Drop by small spoonfuls onto ungreased baking sheets and
press each cookie slightly with the floured tines of a fork, or put
the dough through a cookie press. Decorate the cookies with bits of
cherry, coloured sugar and candies, if desired. Bake for 30 minutes
or until set. Do not let the cookies brown on top. Yield 4 dozen
cookies.
From the book "Canadian Christmas Cooking" by Rose Murray
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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------
Title: White Chocolate Meltaways
Recipe By: Family Circle
Category: COOKIES; FORMED; PRESS
Main Ingredient:
Cuisine Style:
Yield: 62 Servings
Preparation Time: 0:00
Cooking Time: 0:00
[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1 cup unsalted butter -- at room temperature
1 egg
3/4 cup confectioners' sugar
2 1/4 cups all-purpose flour
pinch salt
2 tsp vanilla
12 oz white baking chocolate -- chopped
2/3 cup assorted nonpareils
[Preparation]
Heat oven to 375º.
Beat butter in medium bowl until creamy. Beat in egg.
Add sugar, flour, salt and vanilla on low speed. Beat until well blended.
Put dough into cookie press fitted with 1" sawtooth ribbon disk. Press into
long strips on ungreased baking sheets. With floured knife, score strips
every 2".
Bake for 6 minutes, until just browning around edges. cut cookies along
score lines. Cool on rack.
Melt chocolate in small cup over simmering water, or microwave on high 2
minutes. Stir until smooth.
Spread 1/2 teaspoon on underside of cookies. Top with another cookie, flat
sides together. Repeat with remaining cookies. Refrigerate 5 minutes to
set.
Place nonpareils in dish. Dip 1/2" of end of cookie in remaining chocolate,
then in nonpareils.
Place on waxed paper. Refrigerate to set.
From: "minnie" >
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--
Helen
Thanks be unto God for His wonderful gift:
Jesus Christ, the only begotten Son of God
is the object of our faith; the only faith that
saves is faith in Him
<><
www.peagramfamily.com
http://www.mompeagram.homestead.com/
225/205/145
"JLove98905" > wrote in message
...
> I just bought my first cookie press 
>
> I'd love some good recipes for dough for it. (I understand the dough
should be
> a little bit softer to work with this thing, right?)
>
> Thanks in advance,
> -Jen
> Half the people you know are below average. -Steven Wright
>
>