Recipe by Marg (CaymanDesigns)
I love these simple little cookies with my afternoon tea. Very versatile too since you can color them or use whatever press attachment is appropriate for the occasion. For a super dainty cookie, use the bar plate in the press and press a long ribbon of dough onto a cookie sheet (ridged side up). Score the cookie dough at 2 inch intervals. (I use a pizza cutter, much easier than a knife) Once cool, drizzle melted chocolate coating over them in a zigzag pattern and dust with confectioner's sugar.
Top Review by Elie de Combys
I thought that the taste was okay, but the texture... hmm. Kinda soft and not crispy like I expected even though I cooked them for 10 minutes and made cookies even smaller than in the instructions, and the center was a little pasty. I know that my oven works well, and I followed the recipe exactly. So I really don't know what went wrong there. I'm disappointed, as this was my first try with cookie press cookies, and I had high hopes. Maybe next time I'll try baking them at a lower temperature but longer, and skipping the milk. Perhaps they were supposed to be tender, I don't know.
- 1 1⁄2 cups real butter, softened (no substitute)
- 1 cup sugar
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1⁄2 teaspoon almond extract
- 4 cups all-purpose flour
- 1 teaspoon baking powder
Directions See How It's Made
- Preheat oven to 400°F
- Thoroughly cream butter and sugar.
- Add egg, milk, vanilla and almond extracts; beat well.
- Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough.
- DO NOT CHILL.
- Place dough in cookie press and press cookies on to ungreased cookie sheet.
- Bake for 6-8 minutes.
- Remove cookies from sheet and cool on rack.
- Makes 6 dozen cookies (but they're very small).