COOKIE PRESS RECIPES for use with the Cookie Press
FUN FOR KIDS RECIPES for use with the Cookie Cutters / Cookie Rollers
COOKIE CUTTER / COOKIE ROLLER RECIPES
OLD-FASHIONED SUGAR COOKIES
1 cup shortening
5 cups cake flour
1 cup sugar
2 teaspoons baking powder
2 eggs, beaten
1-1/4 teaspoons salt
2 teaspoons vanilla
1 teaspoon baking soda
1 cup sour cream
Cream shortening and sugar. In a separate bowl, mix eggs, vanilla and sour cream. Stir together the flour, baking powder, salt and baking soda mixture. Refrigerate. Roll out the dough and shape with cookie cutters or cookie roller. Carefully transfer to greased baking sheet. Bake at 325°F for 15 minutes. Yield: approx. 100 cookies.
CINNAMON COOKIES 1 cup butter
½ cup sugar
2 cups flour
1 egg yolk
Decoration:
egg white, cinnamon, sugar
Mix flour and sugar and cut in butter. Add the egg yolk and mix the dough together. Refrigerate for 1 hour. Roll out the dough and cut with cookie cutters or cookie roller. Lightly brush the shapes with lightly whipped egg white. Sprinkle the tops with a mixture of sugar and cinnamon. Bake at 325°F for 10-12 minutes. Yield: approx. 72 cookies.
ULTIMATE BUTTER COOKIES
1/2 cup butter
1/2 teaspoon vanilla
3/4 cup sugar
1 beaten egg
1/2 teaspoon baking soda
pinch salt
2 tablespoons milk
2-1/2 cups flour
Cream butter and sugar, then beat in egg. Dissolve baking soda in the milk and add mixture to the creamed butter. Add vanilla, salt and flour. Mix well. If dough is too sticky, add a little more flour. Chill for 1 hour. Roll dough out on a floured cutting board and shape with cookie cutters or cookie roller. Place on greased cookie sheet. Cookies may be decorated with silvered almonds, hazelnuts or colored crystal sugar before baking. For shiny cookies, glaze with a mixture of egg yolk and water, sugar water or milk before baking. Bake at 350°F for 10 minutes or until slightly brown. Yield: approx. 24 cookies.
WHOLE WHEAT GINGERBREAD COOKIES
1 cup butter or margarine
2 tablespoons orange juice
3 cups all-purpose flour
2 teaspoons cinnamon
1 cup whole-wheat flour
1 teaspoon ground ginger
1/2teaspoon baking soda
1/3 cup molasses
1/2 teaspoon ground cloves
1 egg
1/4 teaspoon salt
1 tablespoon finely shredded orange peel
Beat butter and add half of the all-purpose flour. Add all remaining ingredients except the remaining flour. Mix well until thoroughly combined. Mix in remaining flour. Chill for 1 hour. Roll out dough on a lightly floured surface and cut into desired shapes. Or, roll 1" balls and press with cookie stamps. Place on an ungreased cookie sheet and bake at 375°F for 8-10 minutes. Yield: approx. 24 cookies.
Cool cookies and decorate with Creamy Lemon Icing (see recipe).
CREAMY LEMON ICING
1/4 cup shortening
1 tablespoon lemon juice
1/4 teaspoon vanilla food coloring (optional)
1-1/4 cups powdered sugar
decorative candies (optional)
Beat shortening and vanilla until softened. Gradually beat in powdered sugar. Slowly add lemon juice until icing is of spreading consistency. If desired, stir in food coloring. Icing may be used as adhesive to attach decorative candies.
LINZER COOKIES
3 sticks sweet butter
1 cup cornstarch
1-3/4 cup confectioners sugar
1 cup finely grated walnuts
1 egg
1/2 cup raspberry preserves
2 cups flour, sifted
Cream butter and 1 cup sugar, then beat in egg. Mix well until light and fluffy. Sift the flour and cornstarch together and add to creamed mixture. Add walnuts. Mix thoroughly. Refrigerate dough for 4 hours. Roll dough out on a floured cutting board and shape with cookie cutters or cookie roller. Bake at 325°F for 10-15 minutes or until slightly brown. Yield: approx. 48 cookies. After baking, but while still warm, spread 1/4 teaspoon of preserves on a cookie. Top with another cookie of the same shape to make a sandwich. Repeat until all cookies have been sandwiched. Finish by pressing the top and bottom of each cookie into the remaining powdered sugar to coat.
Delicious recipes for use with the Easy Action Cookie Press.
SPRITZ COOKIES
1 cup butter
2 cups sifted flour
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 cup granulated sugar
1/4 teaspoon salt
1 egg yolk
Cream butter and vanilla extract. Add sugar gradually, beating until fluffy. Add egg yolk and beat thoroughly. Sift flour, baking powder and alt together. Slowly add creamed mixture, blending after each addition. Fill cookie press and form the cookies on an ungreased cookie sheet. Bake at 350° F for 12 minutes. Yield: 60 cookies.
SPRITZ SANDWICHES
Follow recipe for Spritz cookies. After cookies are baked and cooled, spread chocolate frosting or jam on the bottom of some cookies. Cover with unfrosted cookies of the same shape to form sandwiches.
CHOCOLATE-DIPPED SPRITZ COOKIES
Follow recipe for Spritz cookies. After cookies are baked and cooled, dip half of each cookie in the Chocolate Glaze (see recipe). Optional: dip into chopped nuts or crushed peppermint-stick candy. Place on wire rack until glaze is set.
CHOCOLATE GLAZE
Partially melt 3 ounces (1/2 cup) of semi-sweet chocolate pieces in the top of a double boiler. Stir until chocolate is melted. Remove from heat and blend in 3 tablespoons butter.
COOKIES DELUXE
1 cup butter or margarine
2 cups sifted flour
1/2 cup sugar
1/2 teaspoon salt
2 eggs, separated
Cream butter, gradually add sugar and beat until light. Add egg yolks and mix. Sift flour and salt together and add to creamed mixture. Stir until dough forms a ball. Refrigerate dough for 1 hours. Fill cookie press and form the cookies on an ungreased cookie sheet. Brush with egg whites. Bake at 350° F for 10-15 minutes (until edges are slightly browned. Yield: 48 cookies.
CHOCOLATE COOKIES
1 cup shortening
2 cups sifted flour
5 tablespoons cocoa
1 cup granulated sugar
1 egg
2 teaspoons vanilla
1 teaspoon baking powder
dash of salt
Cream shortening, gradually add sugar. Add unbeaten egg and vanilla. Sift cocoa, baking powder, salt and flour together. Mix gradually with the creamed mixture. Fill cookie press and form the cookies on an ungreased cookie sheet. Bake at 400° F for 10-15 minutes. Yield: 60 cookies.
PEANUT BUTTER COOKIES
1/2 cup shortening
1/3 cup peanut butter
1/2 cup granulated sugar
1-1/4 cup sifted flour
1/2 cup brown sugar
1/2 teaspoon baking soda
1 egg
1 tablespoon hot water
Cream shortening, gradually add sugars and beat until light. Add egg then peanut butter and hot water. Sift flour and baking soda together and gradually add dry ingredients to the creamed mixture. Stir until dough forms a ball. Refrigerate dough for 1 hour. Fill cookie press and form the cookies on an ungreased cookie sheet. Bake at 375° F for 10-15 minutes. Yield: 60 cookies.
ALMOND COOKIES
3/4 cup almonds
1 egg
7 ounces margarine
1-1/2 cups flour
1/2 cup granulated sugar
Grind almonds in a blender or food processor. Cream margarine and sugar. Add the almonds, egg and flour. Refrigerate dough for 1 hour. Fill cookie press and squirt dough into 4-inch long pieces, using star/extruding disc. Form the pieces into rings on an ungreased cookie sheet. Bake at 400° F for 7 minutes. Yield: 50 cookies.
CARMEL COOKIES 1-1/4 cup shortening
2 teaspoons vanilla
3/4 cup dark brown sugar
3-1/2 cups sifted flour
3/4 cup granulated sugar
1 teaspoon salt
2 eggs
1/2 teaspoon baking soda
Cream shortening and gradually add both sugars. Add eggs and vanilla. Sift flour, salt and baking soda together and mix gradually with the creamed mixture. Fill cookie press and form the cookies on an ungreased cookie sheet. Bake at 350° F for 10-15 minutes. Yield: 70 cookies.
ORANGE COOKIES
1 cup butter
1 teaspoon grated orange rind
1/2 cup granulated sugar
2-1/2 cups sifted flour
1/2 cup brown sugar
dash of salt
1 tablespoon orange juice
1/4 teaspoon baking soda
1 egg
Cream butter and gradually add sugars and beat until light. Add orange juice and mix well. Add egg and grated orange rind. Sift flour, salt and baking soda together and gradually add to the creamed mixture. Fill cookie press and form the cookies on an ungreased cookie sheet. Bake at 350° F for 10-15 minutes. Yield: 72 cookies. CHEESE STRAWS 1 pound sharp cheddar cheese, grated & soft
(the softer the cheese, the easier to mix)
1 stick (1/4 pound) margarine (soft)
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cayenne pepper (optional)
Mix cheese and margarine. Add dry ingredients together. Fill cookie press and form the straws on an ungreased cookie sheet. Bake at 350°F until brown (approx. 10 minutes).
BASIC PASTA
3 cups semolina flour
2 teaspoons olive oil
1 cup warm water
Place flour on working board, make a center well, add olive oil and a small amount of water. Mix, bringing flour from around the edges and kneading together. Add more water if needed. Continue kneading until dough forms a smooth ball. Cover with a bowl and let it rest for 10 min. Re-knead the dough until it is smooth. Cover again with a bowl and let stand at room temperature for15 minutes. Then, fill the cookie press and attach the pasta disc. Press out the pasta and let dry for 1 hour before cooking. Remember, fresh pasta cooks much more quickly than dry. Yield: 1 pound (enough for 4 people).
FOR KIDS:
Delicious fun recipes (not for eating!!) for use with the Cookie Roller or Cookie Cutters.
PLAYING DOUGH - NOT for EATING
2 cups flour
2 tablespoons oil
1 cup salt
2 cups water
4 teaspoons cream of tartar
food coloring
Mix together flour, salt and cream of tartar. Mix water and oil with food coloring of choice. Combine with dry ingredients. Stir mixture over low heat until it is the correct consistency for dough (5 minutes or less). For storage, keep refrigerated in a plastic bag or air-tight container.
HOLIDAY ORNAMENTS - NOT FOR EATING
1 cup butter
3-1/4 cups sifted flour
2 teaspoons vanilla extract
1 teaspoon baking powder
1-1/4 cups sugar
1 teaspoon baking powder
2 eggs
1/2 teaspoon salt
Cream butter with vanilla. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating thoroughly. Mix flour, baking powder and salt. Slowly add to creamed mixture, mixing until blended. Refrigerate dough for 1 hour. Roll out dough onto floured surface. Cut with cookie cutters. Transfer to ungreased cookie sheet. Insert a 1-inch piece of straw or piece of macaroni into the top of each shape. Bake at 400å¡ F for 6- 8 minutes. Yield: approx. 60 cookies.
After baking, gently twist out the straw, leaving a hole for ribbon or cord to be pulled through after decorating. Prepare the icing (see recipe) and decorate the cookies when cooled. After drying, they are ready to hang.
ICING
1 cup confectioners sugar
1 tablespoon milk or cream
1/2 teaspoon vanilla extract
food coloring
Combine sugar and vanilla. Blend in milk or cream until icing is an easily spreadable consistency. Color with desired amount of food coloring. Yield: approx. 1 cup.