This uber domestic diva has lead me to some pretty wacky things, which I've always embraced whole-heartedly: hot yoga, knitting, and now...cookie guns. Luckily, I'm a lover, not a fighter. The only things popping out of the barrels of this gun are flowers -- tiny, delicate, blue-dotted flowers no bigger than 1 1/2 inches in diameter. I tried the scary contraption out just 24 hours after my friend gifted me it for Christmas. Yay, experiments!
Cookie guns -- or cookie presses, as the rest of the world likes to call them -- make what are known as spritz cookies by pushing a soft sugar-cookie dough out of a choice of variously shaped disks to form cute, professional-looking cookie shapes. For this batch, I used Wilton's recipe for spritz cookies, as I've recently had great results with the company's roll-out sugar cookie recipe (but that's a post for another day).
Spritz, Spritz Cookies
(from Wilton Classic Spritz Cookies)
1 1/2 cups butter, softened
1 cup granulated sugar
1 egg
2 tbsp milk
1 tsp vanilla extract
1/2 tsp almond extract
3 1/2 cups all-purpose flour
1 tsp baking powder
In a large bowl, cream butter and sugar. Add egg, milk, vanilla and almond extracts and blend.
In a small bowl, mix flour and baking powder well. Add in small doses to creamed mixture, until wet and dry ingredients come together into a soft dough.
Working with dough at room temperature, form roughly into a log and cram/push into cookie press until full. This dough will result in about five refills of the cookie press.
Press (shoot) cookies onto ungreased, room-temperature baking sheet.
Bake at 375 degrees for 9 to 11 minutes until edges of some cookies are just beginning to brown.
Cool. Frost with basic icing or dip in chocolate or icing, if desired.
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