Thanks, I will try this on Saturday.

j
"Vox Humana" > wrote in message
...
>
> "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.
>
>