How to Use a Cookie Pastry Press
Cookie-press cookies and pastries are beautiful and delicious. The light, buttery cookie melts in your mouth. The addition of flavored gelatin makes a variety of flavors and colors possible. Your cookie press can also be used to decorate cakes and make appetizers like cheese straws. Cookie presses usually come with 12 to 15 cookie templates and four to six pastry tips, allowing you to create a variety of effects. Does this Spark an idea?
Other People Are Reading
Things You'll Need
- Cookie press
- Cookie sheets
- Gelatin
- Egg
- 2 cups sifted flour
- 2 sticks butter, creamed
- 2 cups powdered sugar
- 1/2 tsp. vanilla
- 1/2 tsp. salt
- Plastic zipper bag
- Colored sugar
Instructions
-
-
1
Rinse all parts of your cookie press with hot water and dry them thoroughly.
-
2
Cream together the butter, salt, vanilla and egg. Slowly fold in powdered sugar until completely wet.
-
-
3
Fold in the flour 1/4 cup at a time until it is moistened and a soft, sticky dough forms. Pat the dough into a long, thick roll, place in a plastic zipper bag and refrigerate for 2 to 4 hours.
-
4
Fill the barrel of the cookie press with dough. Choose one of the cookie template disks and lock it in place in the top of the barrel.
-
5
Twist the handle of the cookie press until dough begins to come out. Place the cookie press upright on a non-stick cookie sheet. Twist until a dough shape comes out and sticks to the cookie sheet, just before the dough spreads beyond the three tines of the top of the press. Make several practice cookie shapes until you get the best one. Squish the failures back into the dough. Ideally, one or two full twists will make a perfect cookie once the dough is compacted in the barrel.
-
6
Continue making cookies until all the dough is used. Sprinkle with colored sugar before baking. Bake at 375 degrees F for 8 to 12 minutes or until the edges begin to appear golden.
-
1
