Ingredients
Instructions
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Notes
- Use an ungreased baking sheet. A greased plan will cause cookies to spread, so make sure to use an ungreased cool cookie sheet.
- Use room temperature dough. If your dough has gotten too warm, place it in the fridge for a few minutes until it returns to room temperature. This will ensure that the dough is the proper consistency for the cookie press.
- Reuse dough. If any of your cookies are pressed incorrectly or come out misshaped, roll the dough back into the remaining dough and reuse it.
- Bake all the same shape at once. For consistent and even baking, bake all the same pressed shapes on the same baking sheet.
- How to use a cookie press: Fill the barrel of the press with a log of dough, using clean hands. Place the cookie disk into the base of the press with the smooth side of the disk facing up. Screw the base onto the barrel. Give the plunger at the top of the press a couple of firm presses to help push the dough down. Firmly rest the bottom of the press onto the cool, ungreased cookie sheet. Squeeze trigger to form the spritz cookie.
- To make green tree cookies: Add a small amount of green icing color to dough before shaping into logs.
- To make red and white cookies: Add red icing color to one half dough of your dough. Shape the red dough and plain dough separately into narrow logs, then place together into the cookie press.
- To store: Store cookies in an airtight container at cool room temperature for several weeks or freeze for two months. Form into a log and wrap well in plastic wrap. Let dough thaw completely and return to room temperature before using.
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