I recently tried out my hand-me-down cookie press. I had never used it before so I was curious how it would work out. You need to use a recipe specifically for a cookie press, often called a spritz cookie. The consistency of the dough is important, you do not refrigerate the dough before loading it into your cookie press and it’ll make it more difficult to press or shoot the cookies out.
The recipe I decided to try was for Bourbon Pecan Spritz from Recipe.com. The original recipe called for the sawtooth die and to press out a continuous cookie strip that would then be cut into individual cookies. I tried this method and found it too difficult/impossible to get the dough out of the cookie press in an even manner. I switched to the flower die and things went a lot more smoothly! In fact, I was able to dispense over 100 cookies onto cookie sheets in less than 10 minutes. The only hang up I found after I switched dies was that I did not grind my pecans fine enough. If one got stuck, I made a butterfly instead of a flower and then just unclogged the die with a toothpick.
The original recipe also called for dipping the cookies partially in chocolate. With the more irregular shape of the flower cookies, I decided to drizzle the chocolate on top instead, which worked out well. The cookies were tasty and kept really well (I stored them in the refrigerator after a couple of days to preserve freshness).
Other spritz cookie recipes I considered were:
- Cream Cheese Spritz Cookies from Caramel Potatoes
- Peanut Butter Spritz Cookies from Happier than a Pig in Mud
- Lemon Pudding Spritz Cookies from Hubpages
- Almond Spritz Cookies from Taste of Home
- Matcha Almond Spritz Cookies from Pink Patisserie
I look forward to trying my cookie press again, especially for the match almond spritz cookies that I linked above. It sounds delicious!