Friday, April 24, 2009

Cookie Press & Lemon Cookies

When I was younger, my Mom had a cookie press to make sprintzer cookies. I was never allowed to touch it because it was old and she didn't want it broken. I have no idea what ever happened to that cookie press, but last year Hobby Lobby had a nice sale on Wilton supplies so I bought one. I love my cookie press! I've never tried any other brand, but I really like Wilton's. You can use pretty much any sugar cookie dough as long as it is room temperature. You can even use store bought cookie dough once you let it warm up to room temperature. There is a really yummy recipe that comes with this cookie press that I will have to share with you sometime, too.
Since it's finally starting to feel like Spring outside, I'm going to share this lemon cookie recipe with you. You don't have to use the cookie press. You can make them like regular sugar cookies if you want to. I think next time I make them, I'll try them that way. In my pictures you'll see they have a lot of the glaze on them. I HIGHLY recomend you don't put that much of the glaze on. TRUST ME!!

Lemon Cookies

1 1/2 cup butter, softened
1 cup sugar
1 teaspoon baking powder
1 egg
1 teaspoon vanilla
1 teaspoon lemon extract
3 1/2 cups all-purpose flour

1 1/25 cup powdered sugar
1 1/2 teaspoon lemon juice

1. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar and baking powder. beat the cookie micture until combined, scraping sides of bowl occasionlly. Beat in egg, vanilla and lemon extract until combined. Beat in as much flour as you can. Stir in any remaining flour. Do not chill the cookie dough if you are using a cooke press!
2. Pack the unchilled dough into a cookie press. Force dough through the press onto ungreased cookie sheets.
3. Back in a 375 degree F oven for 8 to 10 minutes, or until edges of cookies are firm but not brown. Transfer to a wire rack and let cool.
4. Lemon Glaze: Stir together the powdered sugar and lemon juice. Stir in milk 1 teaspoon at a time, until icing is a srizzling consistency. Drizzle or brush over cookies and sprinkle with colored sugar (optional). Dry for 30 minutes on waxed paper.
Makes about 70 coookies.

1 comment:

Joe Stains said...

I have never had or used a cookie press, but I am intrigued. I will keep my out for one.