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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 2 |
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Posting the recipe that came with my Cookie Press for safe keeping. I'm planning to adapt this recipe to be gluten-free suitable. This recipe is using metric measurements (1 cup = 250 mls). Recipe makes about 4 dozen spritz/pressed cookies. A buttery and rich cookie dough that was really easy to work with Ingredients:
230 g butter, at room temperature |
1 cup sugar |
1 egg |
2 1/2 teaspoons vanilla extract |
1/2 teaspoon salt |
2 1/2 cups flour, sifted (plain all-purpose flour) |
Directions:
1. Preheat oven to 190°C.
2. Beat butter and sugar until light and fluffy.
3. Add egg, vanilla and salt, mix well.
4. Gently mix in the sifted flour using a spoon.
5. Pack dough into the cookie press, as per instructions for using your cookie press.
6. Press cookies onto trays, spacing about 2cm apart (one inch).
7. Bake 10 - 12 minutes, or until lightly golden.
8. Gentley transfer to a wire rack to cool.
9. Decorate as desired, or eat plain.
10. Store cookies in an airtight container. Cookies can be frozen to preserve freshness.
11. Makes about 4 dozen cookies.
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