Delicious recipes for use with the Easy Action Cookie Press. SPRITZ COOKIES 1 cup butter 2 cups sifted flour 1 teaspoon vanilla 1/2 teaspoon baking powder 1/2 cup granulated sugar 1/4 teaspoon salt 1 egg yolk Cream butter and vanilla extract. Add sugar gradually, beating until fluffy. Add egg yolk and beat thoroughly. Sift flour, baking powder and alt together. Slowly add creamed mixture, blending after each addition. Fill cookie press and form the cookies on an ungreased cookie sheet. Bake at 350° F for 12 minutes. Yield: 60 cookies. SPRITZ SANDWICHES Follow recipe for Spritz cookies. After cookies are baked and cooled, spread chocolate frosting or jam on the bottom of some cookies. Cover with unfrosted cookies of the same shape to form sandwiches. CHOCOLATE-DIPPED SPRITZ COOKIES Follow recipe for Spritz cookies. After cookies are baked and cooled, dip half of each cookie in the Chocolate Glaze (see recipe). Optional: dip into chopped nuts or crushed peppermint-stick candy. Place on wire rack until glaze is set. CHOCOLATE GLAZE Partially melt 3 ounces (1/2 cup) of semi-sweet chocolate pieces in the top of a double boiler. Stir until chocolate is melted. Remove from heat and blend in 3 tablespoons butter. COOKIES DELUXE 1 cup butter or margarine 2 cups sifted flour 1/2 cup sugar 1/2 teaspoon salt 2 eggs, separated Cream butter, gradually add sugar and beat until light. Add egg yolks and mix. Sift flour and salt together and add to creamed mixture. Stir until dough forms a ball. Refrigerate dough for 1 hours. Fill cookie press and form the cookies on an ungreased cookie sheet. Brush with egg whites. Bake at 350° F for 10-15 minutes (until edges are slightly browned. Yield: 48 cookies. CHOCOLATE COOKIES 1 cup shortening 2 cups sifted flour 5 tablespoons cocoa 1 cup granulated sugar 1 egg 2 teaspoons vanilla 1 teaspoon baking powder dash of salt Cream shortening, gradually add sugar. Add unbeaten egg and vanilla. Sift cocoa, baking powder, salt and flour together. Mix gradually with the creamed mixture. Fill cookie press and form the cookies on an ungreased cookie sheet. Bake at 400° F for 10-15 minutes. Yield: 60 cookies. PEANUT BUTTER COOKIES 1/2 cup shortening 1/3 cup peanut butter 1/2 cup granulated sugar 1-1/4 cup sifted flour 1/2 cup brown sugar 1/2 teaspoon baking soda 1 egg 1 tablespoon hot water Cream shortening, gradually add sugars and beat until light. Add egg then peanut butter and hot water. Sift flour and baking soda together and gradually add dry ingredients to the creamed mixture. Stir until dough forms a ball. Refrigerate dough for 1 hour. Fill cookie press and form the cookies on an ungreased cookie sheet. Bake at 375° F for 10-15 minutes. Yield: 60 cookies. ALMOND COOKIES 3/4 cup almonds 1 egg 7 ounces margarine 1-1/2 cups flour 1/2 cup granulated sugar Grind almonds in a blender or food processor. Cream margarine and sugar. Add the almonds, egg and flour. Refrigerate dough for 1 hour. Fill cookie press and squirt dough into 4-inch long pieces, using star/extruding disc. Form the pieces into rings on an ungreased cookie sheet. Bake at 400° F for 7 minutes. Yield: 50 cookies. CARMEL COOKIES 1-1/4 cup shortening 2 teaspoons vanilla 3/4 cup dark brown sugar 3-1/2 cups sifted flour 3/4 cup granulated sugar 1 teaspoon salt 2 eggs 1/2 teaspoon baking soda Cream shortening and gradually add both sugars. Add eggs and vanilla. Sift flour, salt and baking soda together and mix gradually with the creamed mixture. Fill cookie press and form the cookies on an ungreased cookie sheet. Bake at 350° F for 10-15 minutes. Yield: 70 cookies. ORANGE COOKIES 1 cup butter 1 teaspoon grated orange rind 1/2 cup granulated sugar 2-1/2 cups sifted flour 1/2 cup brown sugar dash of salt 1 tablespoon orange juice 1/4 teaspoon baking soda 1 egg Cream butter and gradually add sugars and beat until light. Add orange juice and mix well. Add egg and grated orange rind. Sift flour, salt and baking soda together and gradually add to the creamed mixture. Fill cookie press and form the cookies on an ungreased cookie sheet. Bake at 350° F for 10-15 minutes. Yield: 72 cookies. CHEESE STRAWS 1 pound sharp cheddar cheese, grated & soft (the softer the cheese, the easier to mix) 1 stick (1/4 pound) margarine (soft) 2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon cayenne pepper (optional) Mix cheese and margarine. Add dry ingredients together. Fill cookie press and form the straws on an ungreased cookie sheet. Bake at 350°F until brown (approx. 10 minutes). BASIC PASTA 3 cups semolina flour 2 teaspoons olive oil 1 cup warm water Place flour on working board, make a center well, add olive oil and a small amount of water. Mix, bringing flour from around the edges and kneading together. Add more water if needed. Continue kneading until dough forms a smooth ball. Cover with a bowl and let it rest for 10 min. Re-knead the dough until it is smooth. Cover again with a bowl and let stand at room temperature for15 minutes. Then, fill the cookie press and attach the pasta disc. Press out the pasta and let dry for 1 hour before cooking. Remember, fresh pasta cooks much more quickly than dry. Yield: 1 pound (enough for 4 people). |
|
