Grandma's Cookie Press Christmas Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup/225 grams unsalted butter, preferably cultured, softened
¾ cup/150 grams granulated sugar
1 large egg, at room temperature
¾ teaspoon almond extract
½ teaspoon fine sea or table salt
2 cups/250 grams all-purpose flour
¼ cup/25 grams almond flour or meal (make sure not rancid, can make yourself in blender or little coffee grinder or if you have to, skip)
Decorative sugar or festive sprinkles, for finishing
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Directions: |
Directions: I've found that the key to getting cookies to separate from the cookie press is to hold the extruded dough against the cookie sheet for just a few seconds before lifting the press straight up. It seems to make the cookie adhere enough to the sheet to cleanly separate from the press. Can also use parchment... |
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Personal
Notes: |
Personal
Notes: Step 1
Heat oven to 350 degrees. Using a stand mixer fitted with the paddle attachment or a hand-held electric mixer and a large bowl, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Reduce speed to low, add the egg and almond extract, and mix until well-combined and smooth.
Step 2
With speed still on low, gradually add both flours and the salt until just incorporated.
Step 3
Fill a cookie press with dough, or use a piping bag fitted with a decorative piping tip with a large opening (about ½-inch). Press or pipe the dough onto ungreased baking sheets, leaving about 1 inch between cookies. Sprinkle cookies with decorative sugar or sprinkles.
Step 4
Bake until firm to the touch and golden brown at edges, 12 to 17 minutes. Transfer sheets to a wire rack to cool slightly, then use a spatula to remove cookies from the baking sheets when they’re still warm (which is easier to do than when they’ve cooled completely).
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