This recipe is straight off the box of my new Wilton Cookie Press. When I made them for my family, I made a few minor adjustments to the recipe only because I like to incorporate some Kamut flour and nuts into my cookie recipes. The taste is incredible, and if you’d like to try it my way, I included the adjustments a little further down. Using a cookie press isn’t as easy as I thought it would be.
Shoving the dough down the tube is a challenge and when pressing the cookies out, they don’t always press out properly so I find I’m throwing quite a few back in the bowl. I found that using a non-stick cookie sheet works better to help get the dough out of the tube because the dough will slightly stick to the sheet allowing you leave behind a cookie, if that even makes sense. If I use parchment the dough wont stick down and keeps coming back when I lift the tube. Alternative method would be to roll out your dough and use a cookie cutter, what can I say.
Cookie Press Recipe
- 3 ½ cups flour
- 1 teaspoon baking powder
- 1 ½ cups butter softened by leaving on counter overnight
- 1 cup granulated sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- Sift flour and baking powder, set aside. Beat butter and sugar until very creamy. Stir together egg, milk and the extracts, beat into the creamed butter mixture. Slowly beat in flour mixture.
- Fill cookie press with the dough and press out cookies onto a clean non-stick cookie sheet. The dough will stick to the cookie sheet better than to parchment paper.
- Bake 10-12 minutes until edges are a light brown.
- Decorate as desired.
- ** Optional substitutions**
- Substitute 1/2 a cup of the white flour with 1/2 cup of kamut flour.
- Reduce white flour by 1/4 cup and add 1/4 cup finely ground hazelnuts.