Wilton Butter Press Cookies
photo by Dreamer in Ontario
- Ready In:
- Preheat oven to 400°F.
- Thoroughly cream butter and sugar.
- Add egg, milk, vanilla and almond extracts; beat well. Sift the flour and then measure by spooning the sifted flour into the measuring cup. (Using too much flour will make the dough too dense to come out the press. I have found out the hard way that sifting the flour is important!).
- 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).
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.
I had high hopes with a cookie with 3 sticks of butter, but alas, disappointment set in even before they were in the oven. I doubled the vanilla, using double strength vanilla also, and I still found the taste blah. I also had to double the milk to get the dough workable. I use a cream cheese cutout recipe that works well and guess I will go back.
RECIPE SUBMITTED BY
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