he mixture in half. I press it down evenly in the
Cream the butter and sugar.
Add eggs; beat thoroughly.
Add vanilla and flour.
Mix well, until smooth.
Use cookie press and form into shapes on ungreased cookie sheets.
Bake for 10 to 12 minutes, until lightly browned on top, at 400\u00b0.
Best if formed into flat ridged bars.
r>In large bowl, stir cookie mix, butter, egg, flour, 1
alnuts.
Place on ungreased cookie sheet.
Flatten with a
Mix together first 4 ingredients; add flour.
Fill a cookie press; press on a cookie sheet.
Bake at 400\u00b0 for 8 to 10 minutes.
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl, cream together butter, confectioners' sugar, and vanilla until smooth with electric mixer. Stir in flour and cornstarch. Pop dough into your cookie press, and away you go! Press cookies out onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until the peaks are golden.
Cream butter, sugar,
egg
and\tvanilla
in large mixer bowl. Combine flour,
cocoa
and salt; blend in.\tFill cookie press with dough.
Press
cookies
onto
cool ungreased cookie sheet.\tBake at 350\u00b0
for
5 to 7 minutes.
Remove from cookie sheet; cool on wire rack.\tMakes 4 to 5 dozen cookies.
Mix all ingredients together, making sure they are mixed well. Preheat oven to 350\u00b0.
Mix in several drops of colored food coloring if desired.
Using the cookie press and any shape, press cookies onto ungreased cookie sheet.
Bake at 350\u00b0 for 8 to 10 minutes or until edges start to golden.
Watch first batch, as you may be able to bake less.
Makes approximately 4 dozen cookies.
Preheat oven to 375 degrees F (190 degrees C).
Beat butter in a large mixing bowl using an electric mixer until creamy; add sugar, cocoa powder, and baking powder. Beat until combined. Scrape sides of bowl down if needed. Stir egg and vanilla extract into butter mixture until just combined; mix in flour.
Fill the cookie press with dough; press cookies onto an ungreased baking sheet.
Bake in the preheated oven until edges of cookies are lightly browned, 8 to 10 minutes.
Blend Smart Balance, Splenda and Egg Beaters until creamy.
Gradually add flour and salt.
Gently blend in vanilla.
Refrigerate 45 minutes to one hour.
Put dough in cookie press and press out cookies onto cookie sheet.
You can use other flavored extracts, lemon and almond are very good. At Christmas I use sprinkles and colored sugar to decorate.
Bake at 350\u00b0 for 8 to 10 minutes.
Preheat oven to 350 degrees Farenheit.
Cream butter and cream cheese and add sugar. Mix until light and fluffy.
Add egg yolk, vanilla, lemon flavor and lemon peel. Mix well.
Gradually mix in flour and salt.
Shape into small logs and put into Wilton Cookie Press.
Press cookies out onto an ungreased cookie sheet.
Bake 12-15 minutes until lightly browned.
To make sandwich cookies, check out my LEMON BUTTERCREAM recipe.
br>Add chilled dough to cookie press, use wreath shaping disc.
Blend butter and cream cheese. Add sugar; cream thoroughly. Add egg, lemon juice and rind; blend well. Measure flour and baking powder together, mixing well. Add to cream cheese mixture. Mix thoroughly. Chill dough 30 minutes. Heat oven to 350\u00b0. Force dough through cookie press onto an ungreased baking sheet. Bake 8 to 10 minutes or until slightly browned. Makes about 5 dozen 2-inch cookies.
Stir dry ingredients.
Cream butter and sugar.
Beat in egg and flavorings.
Add dry ingredients by halves.
Pack into cookie press and form desired shapes on ungreased cookie sheet.
Bake at 350\u00b0 for 10 minutes.
Preheat oven to 375\u00b0.
Cream shortening and sugar.
Add egg and almond extract.
Blend dry ingredients together, then gradually add to wet mixture.
Mix thoroughly.
Divide dough into thirds and color one part red, one part green and leave other part white.
Fill cookie press and press out cookies.
Decorate with colored sugar, colored balls, etc. before baking.
Bake 10 to 12 minutes.
Great at Christmas or any time.
Cream together the butter and sugar until light and fluffy. Mix in the egg yolks, 2 tablespoons water, flour, salt and vanilla. Chill the dough.
Preheat the oven to 400 degrees F (205 degrees C).
Fill the cookie press and shape the cookies on an ungreased baking sheet. Brush the top of each cookie with the egg whites mixed with 2 tablespoons of the water. Decorate as desired.
Bake at 400 degrees F (205 degrees C) until the cookies are golden brown on top, about 10 minutes.
Mix the cream cheese, butter and sugar.
Add egg yolks, vanilla and flour; mix well.
Put in cookie press.
Press out cookies on ungreased pan.
Bake at 425\u00b0 for 10 to 12 minutes.
Place ingredients in bowl and mix.
The dough will be stiff. Place in a cookie press and create.
Bake at 375\u00b0 for 10 minutes.
Cream margarine and sugar well.
Add eggs, one at a time.
Add flour gradually; cream well.
Add vanilla and mix well.
Force through cookie press into desired shapes onto an ungreased cookie sheet.
Decorate with colored sugars, chocolate chips or colored candies before baking.
Bake at 375\u00b0 until lightly browned.
Preheat oven to 400 degrees F (205 degrees C).
Sift flour with baking powder. Cream margarine; gradually add sugar and gelatin and cream well. Add egg and vanilla; beat well. Gradually add flour mixture; mix until smooth.
Force dough through cookie press onto ungreased cookie sheet. Sprinkle with gelatin. Bake for about 12-13 minutes or until golden brown at the edges.