"Julianne" > wrote in message
news:H1ijb.90313$k74.48801@lakeread05...
>
> "Vox Humana" > wrote in message
> ...
> >
> > "Julianne" > wrote in message
> > news:17bjb.89705$k74.84259@lakeread05...
> > > I bought a new cookie press at Wal-Mart this weekend shortly after
> avowing
> > > that I would buy no more useless kitchen gadgets. As of yet, I
haven't
> > > found any recipes I like. Does anyone have any suggestions?
> >
> > What don't you like about the recipes you have found?
>
> I have no expience with good recipes. None came with the gizmo (isn't
that
> odd) and the ones I looked up on the net were not quite right. The first
> was a cinnamon type and the taste was devine but it was too sticky to be
> fully operational in the press. The second one was just plain bad. It
> tasted horrible and it was messy and (I think), too thick for the press.

Using a cookie press requires some practice. You have to be able to judge
if the dough is the right consistency. If it is too sticky, refrigerating
it often helps. When I think "cookie press" I think of Spritz cookies and
Christmas holidays as a kid. Here is my favorite Spritz cookie recipe:

Makes about 3 1/2 dozen 2-inch cookies


1/2 cup blanched sliced almonds
3/4 cup sugar
1 cup unsalted butter
1 large egg
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups bleached all-purpose flour
pinch of salt
optional glacé cherries, sugar sprinkles, or dragées

In a food processor with the metal blade, process that almonds and sugar
until they are ground powder fine. Cut the butter into a few pieces and add
it with the motor running. Process until smooth and creamy. Add the egg
and extract and process until incorporated, scraping the sides of the bowl.
Add the flour and salt and pulse until just blended.

Load into a pasty bag or cookie press and form cookies about 2 inches apart.
Decorate with optional glacé cherries, sugar sprinkles, or dragées.
Bake for 10 to 12 minutes, depending on the size, or until pale golden. For
even baking, rotate the cookie sheets from top to bottom and front to back
halfway through the baking period. Transfer to wire racks to cool
completely,

Store in an airtight container at room temperature, or in the refrigerator
or freezer.

Keeps on month at room temperature or several months frozen.
From "Rose's Christmas Cookies" by Rose Levy Beranbaum.