Wilton Butter Press Cookies
"I love these simple little cookies with my afternoon tea. Very versatile too since you can color them or use whatever press attachment is appropriate for the occasion. For a super dainty cookie, use the bar plate in the press and press a long ribbon of dough onto a cookie sheet (ridged side up). Score the cookie dough at 2 inch intervals. (I use a pizza cutter, much easier than a knife) Once cool, drizzle melted chocolate coating over them in a zigzag pattern and dust with confectioner's sugar. (Using too much flour will make the dough too dense to come out the press. I have found out the hard way that sifting the flour is important!)"
photo by Dreamer in Ontario
- Ready In:
- 27mins
- Ingredients:
- 8
- Serves:
-
18
ingredients
- 1 1⁄2 cups real butter, softened (no substitute)
- 1 cup sugar
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1⁄2 teaspoon almond extract
- 4 cups sifted all-purpose flour
- 1 teaspoon baking powder
directions
- Preheat oven to 400°F.
- Thoroughly cream butter and sugar.
- Add egg, milk, vanilla and almond extracts; beat well. Sift the flour and then measure by spooning the sifted flour into the measuring cup. (Using too much flour will make the dough too dense to come out the press. I have found out the hard way that sifting the flour is important!).
- Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough.
- DO NOT CHILL.
- Place dough in cookie press and press cookies on to ungreased cookie sheet.
- Bake for 6-8 minutes.
- Remove cookies from sheet and cool on rack.
- Makes 6 dozen cookies (but they're very small).
Questions & Replies
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I found this recipe to dry to go through the cookie press. Any suggestions. Would not go through press.
Reviews
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I thought that the taste was okay, but the texture... hmm. Kinda soft and not crispy like I expected even though I cooked them for 10 minutes and made cookies even smaller than in the instructions, and the center was a little pasty. I know that my oven works well, and I followed the recipe exactly. So I really don't know what went wrong there. I'm disappointed, as this was my first try with cookie press cookies, and I had high hopes. Maybe next time I'll try baking them at a lower temperature but longer, and skipping the milk. Perhaps they were supposed to be tender, I don't know. -
I had high hopes with a cookie with 3 sticks of butter, but alas, disappointment set in even before they were in the oven. I doubled the vanilla, using double strength vanilla also, and I still found the taste blah. I also had to double the milk to get the dough workable. I use a cream cheese cutout recipe that works well and guess I will go back.
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A great little cookie that's big on taste.<br/><br/>Made for 24 Days of Cookies in KK's forum. -
Wonderful, buttery, little cookies. I loved how well they came out of the cookie press. This will be my go to recipe when I want to make spritz cookies. Thanks for sharing. Made for 24 Days of Cookies even in KK's forum. -
I loved that I found a simple cookie recipe with ingredients I keep regular stock of in the kitchen. My only personal comment is that I felt the almond exctract flavor was a bit overwhelming and will limit that next time I make these.
see 3 more reviews
Tweaks
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I always change the extract from 1 tsp vanilla and 1/2 tsp almond, to 1 1/2 almond. Since you already have a large amount of butter, flour, and white sugar in this recipe, the flavor is already predominantly vanillay. By only putting in almond extract, the flavor is greatly enhanced.
RECIPE SUBMITTED BY
Marg (CaymanDesigns)
United States
With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.
