Prep 10 mins
Cook 15 mins
My grandma gave me a cookie press a few years back, and has since been asking me to use it. I was a bit intimidated by it.. but once you get the hang of it, it's easy. The original recipe called for margarine, which I've replaced with butter. Also, sometimes I have to add 1/8-1/4 cup extra flour to get a texture that will hold its shape, I haven't quite figured out what causes that. I've also added in the instructions to chill if necessary, which my grandma never did.
- 1 1⁄4 cups unsalted butter
- 1 cup granulated sugar
- 2⁄3 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 1⁄2 cups flour
- 2⁄3 cup cocoa
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon baking soda
- Preheat oven to 375.
- Cream together butter with both sugars.
- Add eggs, beating well after each addition.
- Add vanilla.
- Sift together flour, cocoa, salt, and baking soda.
- Gradually add dry mixture into wet mixture and beat well, dough will be stiff.
- Assemble cookie press and fill with dough, using desired disc.
- At this point, you can chill the dough in the press if it doesn't seem firm enough.
- Press cookies onto ungreased cookie sheet.
- Bake 12-15 minutes until slightly golden.
- Note:If you aren't experienced with a cookie press, it make take a few trial and errors, make sure to use an ungreased cookie sheet, the cookies need to"grab" onto the sheet, if necessary, spray the outer side of the disc with vegetable oil to make the cookie release more easily.
Made this recipe for Zaars Alphabet Soup Game. What drew me to this recipe was that it seemed like a good way to get to grips with the brand new unused cookie press sitting in my pantry for the last two years. After a very stressful Sunday, I am no longer speaking to my DH, I had to scrub the kitchen from head to foot, I have about two dozen mal-formed cookies, and DH is hopefully going to buy me a new glass baking-sheet to replace the one he broke, trying to get cookies off it. NONETHELESS, the cookies taste great, and the rest of the dough is in the freezer, so that when I feel calmer I can take it out, roll it into a log and slice for regular cookies :D This gave me a VERY stiff dough, too stiff, and it seemed to go ON stiffening. I read the instruction book with the press and added liquid to soften the dough, but it seemed to be a losing battle. I DID work out the mechanics of the thing, and produce a few beautiful cookies, but overall, it was very stressful. But considering I had no idea what I was doing, I'm not blaming the recipe, apart from being overly stiff, these DO taste good. I'll report back when I bake the dough thats in the freezer!