Cookie Press Cookies Posts

Recipe: Cookie Press Chocolate Mint Sandwich Cookies

3/4 c Margarine or butter
1/2 c Sugar
1/2 tsp Baking powder
1 Egg yolk
1/2 tsp Vanilla
1/4 ts Almond extract
1 3/4 c All-purpose flour
1/4 c. unsweetened cocoa powder

For easy passage through the cookie press, do not chill any Spritz dough. Hold the cookie press upright over the cookie sheet EXCEPT when making bars.

Beat margarine or butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder and beat till combined. Add egg yolk, vanilla, and almond extract and beat till combined. Beat in cocoa powder and as much of the flour as you can with the mixer.

Stir in any remaining flour with a wooden spoon. If desired, tint dough with food coloring.

Force the dough through a cookie press (using a bar template) onto an ungreased cool cookie sheet, making each cookie about 2 inches long. Hold the cookie press at a 45-degree angle. Bake in a 400 oven for 6 minutes. Cool on rack.

For the filling, heat 1 cup semisweet mint-flavored chocolate pieces and 2 teaspoons shortening till chocolate is melted. Spread half the cookies, flat side up, with about 1 teaspoon filling each. Top with the remaining cookies, flat side down. Drizzle the tops of cookies with green Cookie Frosting (below). Makes about 48.

____________________

Source: Christmas Cookies 1993

Recipe: Cookie Press Chocolate Mint Sandwich Cookies

3/4 c Margarine or butter
1/2 c Sugar
1/2 tsp Baking powder
1 Egg yolk
1/2 tsp Vanilla
1/4 ts Almond extract
1 3/4 c All-purpose flour
1/4 c. unsweetened cocoa powder

For easy passage through the cookie press, do not chill any Spritz dough. Hold the cookie press upright over the cookie sheet EXCEPT when making bars.

Beat margarine or butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder and beat till combined. Add egg yolk, vanilla, and almond extract and beat till combined. Beat in cocoa powder and as much of the flour as you can with the mixer.

Stir in any remaining flour with a wooden spoon. If desired, tint dough with food coloring.

Force the dough through a cookie press (using a bar template) onto an ungreased cool cookie sheet, making each cookie about 2 inches long. Hold the cookie press at a 45-degree angle. Bake in a 400 oven for 6 minutes. Cool on rack.

For the filling, heat 1 cup semisweet mint-flavored chocolate pieces and 2 teaspoons shortening till chocolate is melted. Spread half the cookies, flat side up, with about 1 teaspoon filling each. Top with the remaining cookies, flat side down. Drizzle the tops of cookies with green Cookie Frosting (below). Makes about 48.

____________________

Source: Christmas Cookies 1993

Recipe: Cookie Press Chocolate Mint Sandwich Cookies

3/4 c Margarine or butter
1/2 c Sugar
1/2 tsp Baking powder
1 Egg yolk
1/2 tsp Vanilla
1/4 ts Almond extract
1 3/4 c All-purpose flour
1/4 c. unsweetened cocoa powder

For easy passage through the cookie press, do not chill any Spritz dough. Hold the cookie press upright over the cookie sheet EXCEPT when making bars.

Beat margarine or butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder and beat till combined. Add egg yolk, vanilla, and almond extract and beat till combined. Beat in cocoa powder and as much of the flour as you can with the mixer.

Stir in any remaining flour with a wooden spoon. If desired, tint dough with food coloring.

Force the dough through a cookie press (using a bar template) onto an ungreased cool cookie sheet, making each cookie about 2 inches long. Hold the cookie press at a 45-degree angle. Bake in a 400 oven for 6 minutes. Cool on rack.

For the filling, heat 1 cup semisweet mint-flavored chocolate pieces and 2 teaspoons shortening till chocolate is melted. Spread half the cookies, flat side up, with about 1 teaspoon filling each. Top with the remaining cookies, flat side down. Drizzle the tops of cookies with green Cookie Frosting (below). Makes about 48.

____________________

Source: Christmas Cookies 1993

Recipe: Cookie Press Chocolate Mint Sandwich Cookies

3/4 c Margarine or butter
1/2 c Sugar
1/2 tsp Baking powder
1 Egg yolk
1/2 tsp Vanilla
1/4 ts Almond extract
1 3/4 c All-purpose flour
1/4 c. unsweetened cocoa powder

For easy passage through the cookie press, do not chill any Spritz dough. Hold the cookie press upright over the cookie sheet EXCEPT when making bars.

Beat margarine or butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder and beat till combined. Add egg yolk, vanilla, and almond extract and beat till combined. Beat in cocoa powder and as much of the flour as you can with the mixer.

Stir in any remaining flour with a wooden spoon. If desired, tint dough with food coloring.

Force the dough through a cookie press (using a bar template) onto an ungreased cool cookie sheet, making each cookie about 2 inches long. Hold the cookie press at a 45-degree angle. Bake in a 400 oven for 6 minutes. Cool on rack.

For the filling, heat 1 cup semisweet mint-flavored chocolate pieces and 2 teaspoons shortening till chocolate is melted. Spread half the cookies, flat side up, with about 1 teaspoon filling each. Top with the remaining cookies, flat side down. Drizzle the tops of cookies with green Cookie Frosting (below). Makes about 48.

____________________

Source: Christmas Cookies 1993

Recipe: Cookie Press Spritz Cookies

3/4 c Margarine or butter
1/2 c Sugar
1/2 tsp Baking powder
1 Egg yolk
1/2 tsp Vanilla
1/4 ts Almond extract
1 3/4 c All-purpose flour

Basic Recipe:
For easy passage through the cookie press, do not chill any Spritz dough. Hold the cookie press upright over the cookie sheet EXCEPT when making bars.

Beat margarine or butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder and beat till combined. Add egg yolk, vanilla, and almond extract and beat till combined. Beat in as much of the flour as you can with the mixer.
Stir in any remaining flour with a wooden spoon. If desired, tint dough with food coloring.

Force the dough through a cookie press onto an ungreased cool cookie sheet. Bake in a 400 oven for 7 to 8 minutes or till done. Remove and cool. Makes about 30.

_______________________________

Source: Christmas Cookies 1993

Recipe: Cookie Press Spritz Cookies

3/4 c Margarine or butter
1/2 c Sugar
1/2 tsp Baking powder
1 Egg yolk
1/2 tsp Vanilla
1/4 ts Almond extract
1 3/4 c All-purpose flour

Basic Recipe:
For easy passage through the cookie press, do not chill any Spritz dough. Hold the cookie press upright over the cookie sheet EXCEPT when making bars.

Beat margarine or butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder and beat till combined. Add egg yolk, vanilla, and almond extract and beat till combined. Beat in as much of the flour as you can with the mixer.
Stir in any remaining flour with a wooden spoon. If desired, tint dough with food coloring.

Force the dough through a cookie press onto an ungreased cool cookie sheet. Bake in a 400 oven for 7 to 8 minutes or till done. Remove and cool. Makes about 30.

_______________________________

Source: Christmas Cookies 1993

Recipe: Cookie Press Spritz Cookies

3/4 c Margarine or butter
1/2 c Sugar
1/2 tsp Baking powder
1 Egg yolk
1/2 tsp Vanilla
1/4 ts Almond extract
1 3/4 c All-purpose flour

Basic Recipe:
For easy passage through the cookie press, do not chill any Spritz dough. Hold the cookie press upright over the cookie sheet EXCEPT when making bars.

Beat margarine or butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder and beat till combined. Add egg yolk, vanilla, and almond extract and beat till combined. Beat in as much of the flour as you can with the mixer.
Stir in any remaining flour with a wooden spoon. If desired, tint dough with food coloring.

Force the dough through a cookie press onto an ungreased cool cookie sheet. Bake in a 400 oven for 7 to 8 minutes or till done. Remove and cool. Makes about 30.

_______________________________

Source: Christmas Cookies 1993

Recipe: Cookie Press Chocolate Mint Sandwich Cookies

3/4 c Margarine or butter
1/2 c Sugar
1/2 tsp Baking powder
1 Egg yolk
1/2 tsp Vanilla
1/4 ts Almond extract
1 3/4 c All-purpose flour
1/4 c. unsweetened cocoa powder

For easy passage through the cookie press, do not chill any Spritz dough. Hold the cookie press upright over the cookie sheet EXCEPT when making bars.

Beat margarine or butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder and beat till combined. Add egg yolk, vanilla, and almond extract and beat till combined. Beat in cocoa powder and as much of the flour as you can with the mixer.

Stir in any remaining flour with a wooden spoon. If desired, tint dough with food coloring.

Force the dough through a cookie press (using a bar template) onto an ungreased cool cookie sheet, making each cookie about 2 inches long. Hold the cookie press at a 45-degree angle. Bake in a 400 oven for 6 minutes. Cool on rack.

For the filling, heat 1 cup semisweet mint-flavored chocolate pieces and 2 teaspoons shortening till chocolate is melted. Spread half the cookies, flat side up, with about 1 teaspoon filling each. Top with the remaining cookies, flat side down. Drizzle the tops of cookies with green Cookie Frosting (below). Makes about 48.

____________________

Source: Christmas Cookies 1993