How to Use Old Fashioned Cookie Press

Why employ a cookie press? It'south perfect for making large batches of cute, uniform cookies, in lots of fun shapes. Whether you're making vacation cookies or for another special result , at that place'southward a cookie disk for every occasion. Just slip 1 in the Cookie Printing and you've got professional-looking treats at the ready. You tin even make fun multi-colored cookies with information technology.

OXO How to: Brand Spritz Cookies

Here'due south our guide to using the OXO Cookie Press:

ane. Starting time, yous'll need to get your dough in order. Spritz cookies work wonderfully in the cookie press because of their smooth texture. See some favorite recipes below, including a classic foam cheese spritz, chocolate shortbread, butter and gingerbread.

2. Then, put your metal cookie sheets in the freezer before pressing. This helps to go along the dough chilled and continue its shape equally you're moving along.

3. One time your dough is ready, information technology'due south time to load the press. Remove the bottom ring of the Cookie Press from the barrel.

four. Insert desired cookie disk into the bottom band and reattach to the barrel.

5. Press and hold button on front of Cookie Press and pull plunger up completely.

6. Twist to remove top of Cookie Printing from barrel.

vii. Using a jar spatula, load cookie dough into the barrel and twist to reattach elevation of Cookie Press.

8. Prime number the Cookie Press by pumping the level until dough is being pressed out of the disk evenly. Wipe off excess dough and start pressing onto the cold cookie sheet.

9. Moving in a line across the cookie canvas, press out the cookies about an inch apart. The cookies don't aggrandize much while baking and so don't be afraid to load upward the sheets. Nosotros bake 30 on a tray.

10. In one case they've broiled, allow them cool for a infinitesimal or two on the sheet so use a spatula to motion them to a cooling rack . They should business firm upwards quickly and will exist ready to be enjoyed (or packaged up for gifts!).

Cream Cheese Spritz Cookies

Yields about viii dozen cookies, Developed by OXO Test Kitchen:

Ingredients

1 loving cup (two sticks) unsalted butter, common cold

ane teaspoon vanilla extract

3 ounces brick foam cheese, softened

two ½ cups all-purpose flour

1 loving cup sugar

¼ teaspoon salt

1 egg yolk

½ teaspoon ground cinnamon

Instructions

1. Preheat the oven to 350°F.
2. In a large mixing bowl, cream together cubed butter and cream cheese. Add sugar and egg yolk, beating until low-cal and fluffy. Mix in vanilla.
3. In a dissever basin, mix together the flour, salt, and cinnamon. Gradually add the flour mixture, beating until well incorporated.
4. Place dough in cookie printing with desired disk. Press dough out onto an ungreased baking sheet.
5. Broil for 12 to xv minutes or until the cookies are gilt brown on the edges. Rotate blistering sheet halfway through blistering time.

Chocolate Shortbread Cookies

Yeilds about 12 dozen cookies, Developed past Fraya Berg:

Ingredients

1 ½ cups (3 sticks) unsalted butter

two large eggs, at room temperature

iii ½ cups all-purpose flour

1 cup carbohydrate

½ loving cup unsweetened cocoa pulverization

½ teaspoon salt

one tablespoon vanilla excerpt

Instructions

1. Preheat the oven to 375°F.
2. In a large mixing bowl, foam together butter, sugar and table salt. Beat until light and fluffy. Add vanilla and eggs one at a time, continuously chirapsia.
3. Gradually add flour and cocoa powder, chirapsia until well incorporated.
4. Place dough in cookie press with desired disk. Press dough out onto an ungreased baking sheet.
5. Bake for 8 to 10 minutes or until the cookies are gilded brown on the edges. Rotate blistering canvas halfway through blistering time.

Butter Cookies

Yields most 12 dozen cookies, Developed past Fraya Berg:

Ingredients

1 ½ cups (3 sticks) unsalted butter

2 large eggs, at room temperature at room temperature

ane teaspoon vanilla excerpt

one loving cup saccharide

four cups all-purpose flour

½ teaspoon salt

Instructions

1. Preheat the oven to 400°F.
2. In a large mixing bowl, cream together butter, carbohydrate and salt. Beat until low-cal and fluffy. Add vanilla and eggs i at a fourth dimension, continuously beating.
3. Gradually add flour, chirapsia until well incorporated.
4. Place dough in cookie press with desired disk. Press dough out onto an ungreased blistering sail.
5. Bake for 8 to 10 minutes or until the cookies are gilt brownish on the edges. Rotate baking sheet halfway through baking time.
6. Variations: For Butter Citrus Cookies: Substitute vanilla with i tablespoon of grated orange zest. For Lemon Poppyseed Cookies: Substitute vanilla with 2 teaspoons of lemon extract, and add together ii tablespoons of poppyseeds.

Gingerbread Spritz Cookies

Yields nigh 10 dozen cookies, Developed by OXO Test Kitchen:

Ingredients

1 cup (two sticks) unsalted butter

3 cups all-purpose flour

¼ teaspoon salt

½ cup packed calorie-free brown sugar

½ teaspoon ground nutmeg

½ cup molasses

1 ½ teaspoons ground cinnamon

i teaspoon vanilla extract

¼ teaspoon basis cloves

1 big egg, at room temperature

2 ½ teaspoons basis ginger

Instructions

1. Preheat the oven to 375°F.
2. In a large mixing bowl, cream together butter and sugar. Add molasses, vanilla and egg, continuously beating.
3. In a separate bowl, mix together the flour, salt, nutmeg, cinnamon, cloves and ginger. Gradually add the flour mixture, chirapsia until well incorporated.
4. Refrigerate dough for xxx minutes.
5. Identify refrigerated dough in Cookie Printing with desired deejay. Press dough out onto an ungreased blistering sheet.
6. Broil for 5 to 7 minutes or until the cookies are lightly browned on the edges. Rotate baking sheet halfway through baking time.

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