I decided to practice a little more with my cookie press today. I think I’m getting better, but I think I still have a long way to go before they come out perfect. If anyone has any advice on the proper use of a cookie press, I’d love to hear it. 🙂
For this batch of cookies, I decided to use a recipe that I came across on the Better Homes and Gardens website. Their recipe for Spritz Blossoms sounded pretty good, so I thought I would give it a try.
1-1/2 cups butter, softened
1 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon almond extract
3-1/2 cups all-purpose flour
1 recipe Powdered Sugar Icing
Coarse sugar; silver dragees
1. Preheat oven to 375 degrees F. In large bowl beat butter on medium to high speed 30 seconds. Add brown sugar and baking powder; beat until combined, scraping sides of bowl. Beat in egg, vanilla, and extract until combined. Beat in as much flour as you can; stir in remaining flour.
2. Push dough through cookie press onto ungreased cookie sheet. Bake 7 to 9 minutes or until edges are lightly browned. Transfer to wire rack to cool.
3. Brush with Powdered Sugar Icing; sprinkle with sugar. Place a dragee in center. Dry 30 minutes on waxed paper. Makes 80 cookies.
4. Store in airtight container in single layer at room temperature up to 3 days. Freeze up to 3 months.