BUTTER PRESS COOKIES RECIPE RECIPES

COOKIE PRESS BUTTER COOKIES RECIPE | ALLRECIPES

Cookie Press Butter Cookies Recipe | Allrecipes image

This is an old family recipe that makes a very delicious cookie.

Provided by Laura Owen

Yield 8 dozen

Number Of Ingredients 9

Ingredients

1 ½ cups unsalted butter, softened
1 cup white sugar
2 egg yolks
2 tablespoons water
3 ¾ cups all-purpose flour
1 pinch salt
1 tablespoon vanilla extract
2 egg whites
2 tablespoons water

Steps:

Cream together the butter and sugar until light and fluffy. Mix in the egg yolks, 2 tablespoons water, flour, salt and vanilla. Chill the dough.
Preheat the oven to 400 degrees F (205 degrees C).
Fill the cookie press and shape the cookies on an ungreased baking sheet. Brush the top of each cookie with the egg whites mixed with 2 tablespoons of the water. Decorate as desired.
Bake at 400 degrees F (205 degrees C) until the cookies are golden brown on top, about 10 minutes.

Nutrition Facts : Calories 106.2 calories, CarbohydrateContent 11.7 g, CholesterolContent 23.8 mg, FatContent 6 g, FiberContent 0.3 g, ProteinContent 1.3 g, SaturatedFatContent 3.7 g, SodiumContent 3.7 mg, SugarContent 4.2 g

WILTON BUTTER PRESS COOKIES RECIPE - FOOD.COM

Wilton Butter Press Cookies Recipe - Food.com image

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. (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!)

Total Time 27 minutes

Prep Time 20 minutes

Cook Time 7 minutes

Yield 18 serving(s)

Number Of Ingredients 8

Ingredients

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 sifted all-purpose flour
1 teaspoon baking powder

Steps:

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).

Nutrition Facts : Calories 285.9, FatContent 15.9, SaturatedFatContent 9.9, CholesterolContent 51.2, SodiumContent 160.7, CarbohydrateContent 32.5, FiberContent 0.8, SugarContent 11.2, ProteinContent 3.4

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WILTON BUTTER PRESS COOKIES RECIPE - FOOD.COM

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. (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!)
From food.com
Reviews 4.5
Total Time 27 minutes
Calories 285.9 per serving

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Preheat oven to 375°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Using a cookie press fitted with a heart disk, press dough 1 in. apart onto ungreased baking sheets. Bake until set but not brown, 6-8 minutes. Cool on wire racks., For frosting, beat butter, confectioners' sugar, vanilla and enough milk to reach a spreading consistency. If desired, tint with food coloring. Decorate cookies as desired.

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