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.
Sift together flour and salt and reserve.
Measure butter and confectioners sugar in a large bowl.
Beat until light and fluffy. Beat in egg yolks and vanilla.
Add flour mixture and blend well. Add food coloring as desired.
If dough becomes too soft, add a little bit more flour.
Fill cookie press with dough.
Shape cookies on ungreased cookie sheet.
Bake 10 to 12 minutes at 375\u00b0. (Do not brown.) Cool.
These cookies freeze well.
Cream together butter and cream cheese until smooth.
Beat in egg yolk and extracts, then gradually beat in sugar until light and fluffy.
Mix together the flour and salt, then slowly add flour mixture just until well blended.
Put dough in cookie press and make favorite shapes (wreath, tree, etc.).
Sprinkle with colored sugar and bake in 350-degree oven for 10-12 minutes or until golden.
Remove from oven and let set on baking sheet 3 minutes to set.
Cool on wire rack.
ense to come out the press. I have found out the
he mixture in half. I press it down evenly in the
Mix crumbs, 2 tablespoons sugar and butter; press firmly over the bottom and 1/2 inch up sides of a 9-inch cheesecake pan with removable rim.
Bake at 350\u00b0 until slightly darker, about 8 minutes.
br>2) For the oatmeal cookie crust, preheat oven to 350
n wire racks.
Prepare Cookie Filling: In large mixing bowl
On a prepared pizza pan, press cookie dough from the center to within 1-inch of the edge of pan.
Pour the brownie batter over the cookie dough and bake at 350\u00b0 on the upper rack of a preheated oven.
Test for firmness in center of pan at 25 minutes as ovens may vary.
Heat oven to 350\u00b0.
Grease 12-inch pizza pan. Press cookie dough into bottom of pan.
Bake for 13 to 16 minutes or until light golden brown.
Remove from oven.
Sprinkle evenly with nuts, marshmallows and chocolate chips.
Drizzle with caramel sauce. Bake an additional 5 to 10 minutes.
Cool completely.
Cut into wedges, 16 servings.
Can use jimmies or anything else for a favorite topping.
r>In large bowl, stir cookie mix, butter, egg, flour, 1
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.
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.
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.