Yes, I admit it. I am a kitchen gadget junkie. It just cannot be helped. You walk into a kitchen store and there they are, all lined up, shiny and new, beckoning ‘Buy me! Buy me! I promise you’ll need me!’ Such was the case with the Wilton Cookie Press that has been sitting in the box in my kitchen since I just HAD to have it.
While catching up on everything on my DVR, Martha was making cookies with a cookie press. She made it look so easy! When I looked at the recipe online, I realized it came from Martha Stewart Living Christmas Cookbook – and that’s a book on my bookshelf!
Now, before I start this…. Martha, Martha, why have you FORESAKEN ME! Et tu, Wilton? My cookie press was written up all over as the BEST. If this is the best, than what is the worst?
See those? Three hours, 16 little tree cookies. The dough doesn’t release from the press. Too cold? I let it sit. Too warm? I cooled it. Was it the recipe? was it the press? Whatever it was, this was the second batch of 8 …
Well, now what? I have this dough – which honestly does not taste terrible. When all else fails, roll it in a log, slice and bake.
I was so aggravated at this point I made the world’s UGLIEST butter cookies!
Makes 2 to 3 dozen
- 1 1/2 cups (3 sticks) unsalted butter
- 1 cup sugar
- 2 large egg yolks
- 3 3/4 cups sifted all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon pure vanilla extract
- 6 ounces semisweet chocolate, melted
- Confectioners’ Sugar Glaze (follows)
- Food coloring, preferably gel-paste, for decorating
- Sanding sugar, for decorating
- Nonpareils, for decorating
- Silver dragees, for decorating
Preheat oven to 350 degrees.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add egg yolks, flour, salt, and vanilla. Mix until well combined.
Fit cookie press with desired disk and fill with dough. Press out shapes onto prepared baking sheets. Transfer to refrigerator until chilled, about 30 minutes.
Line a baking sheets with parchment paper.
Bake until cookies are lightly browned, 7 to 10 minutes. Transfer to a wire rack to cool.
To decorate, tint confectioners’ sugar glaze as desired (dividing it among a few bowls to make different colors, if desired). Dip cookies in glaze and decorate with sanding sugar, nonpareils, or dragees. Or place glaze in a small pastry bag fitted with a small plain tip (such as No. 3) and decorate as desired. To pipe another color glaze on a glaze-dipped cookie, let glaze set before piping the second color. Let set, at least 2 hours before serving or storing. Cookies can be stored, between layers of parchment, up to 1 week at room temperature in airtight containers.
Makes enough for 2 to 3 dozen spritz cookies
- 1 cup confectioners’ sugar, sifted
- 2 tablespoons water
Mix confectioners’ sugar and the water to achieve an easy-to-pour consistency, adding more water as necessary. Use immediately.
TRED AT YOUR OWN RISK!
Can anyone tell me what I did wrong!? PLEASE!