Recipe by Donna Corbin
Really good cookies, the only time consuming part is using the cookie press, other than that they are really easy and quick to make. They taste really grated dipped in tea.
Top Review by Donna Matthews
This recipe is very similar to the one I have used at Christmas for many years. I made 2 batches. To the first batch, I added 1/2-1 tsp. peppermint extract, green food coloring and enough extra flour to make the dough not stick to the sides of the bowl. With this batch, I used the tree shaped disc of the cookie press. On the second batch, I added 1 tsp. rum extract and the extra flour as needed. For this batch, I used a pointed circle disc and pressed 1/2 of a marichino cherry in the center before baking, so it looks somewhat like a wreath. Sometimes I will make a third batch adding almond extract and red food coloring, chooseing a spiral pattern disc (like an ornament. One other tip: cookie sheets need to be fully cooled before you can press a new batch, so I just use a lot of baking sheets.
- 1 cup butter
- 1 cup sugar
- 1 egg
- 2 1⁄2 cups flour
- 1⁄2 teaspoon baking powder
- 1 teaspoon vanilla
- 1⁄4 teaspoon salt
Directions See How It's Made
- Cream butter and sugar; blend in eggs and vanilla.
- Combine dry ingredients; stir into creamed mixture.
- Mix well.
- Pack dough into cookie press, part of it at a time.
- Press into desired shapes on ungreased cookie sheet.
- Bake in a 400°F oven for 7-8 minutes.