Monday, November 28, 2011

Spritz Cookie Recipe


Spritz Cookie Recipe

Ingredients

1 ½ cups butter or margarine

1 cup granulated sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla

½ teaspoon almond extract

4 cups all-purpose flour

1 teaspoon baking powder



Method

1.                  Preheat oven to 400°.

2.                  Thoroughly cream butter and sugar.

3.                  Add egg, milk, vanilla, and almond extract; beat well.

4.                  Stir together flour and baking powder.

5.                  Gradually add to creamed mixture, mixing to make a smooth dough.  Do not chill.

6.                  Place dough into cookie press and press cookies onto ungreased cookie sheet.

7.                  Bake at 400° 6 to 8 minutes; remove cookies from sheet; cool on rack.

8.                  Makes 6 dozen cookies.

Cookies were made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman  

Recipe was taken from Wilton Enterprises on the back of the box of purchase of their cookie press.  However, these particular cookies were not used with the Wilton Cookie Press, but, a few of them were done with Wilton’s decorating tips 22 and 32.

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Wilton Comfort Grip Cookie PressWilton Comfort Grip Cookie Press






UltraBake Parchment Paper Sheets - 12 × 16½------------------------------------------------------------------------------------------------------------------

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Thank You! 

Shirley-Ann Pearman

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Comments:-
I have made these cookies several times over the years and have enjoyed making them each time.  They are very tasty and melt in your mouth.  They are great to work with when pressing. 
Here is a comment from Wilton on the back of the box.
"This recipe works very well with the cookie press.  The dough is not chilled and is easiest to use within two hours of preparation.  The dough can also be colored with food colors."

PDF Version of Spritz Cookie Recipe

Wednesday, November 16, 2011

Cherry And Nut Cookies


Cherry and Nut Cookies
Ingredients
½ cup butter
½ cup Crisco
1 cup sugar
1 egg
1 teaspoon vanilla
½ teaspoon baking soda
2 ½ cups flour
½ teaspoon nutmeg
½ teaspoon grated orange rind
4 oz package of red cherries (chopped)
½ cup walnuts (chopped)

Method

1.                  Preheat oven at 375°.
2.                  Cream butter and sugar.
3.                  Add egg and vanilla.
4.                  Add alternatively cherries, nuts and the dry ingredients.
5.                  Scoop up about a tablespoon size of dough and roll into a ball.
6.                  Place onto cookie sheet and press with a fork.
7.                  Bake at 375° for about 6 to 8 minutes.
8.                  Remove cookies from the cookie sheets and cool on a rack.  Cool completely before storing.

Cookies prepared by Shirley-Ann Pearman
Photo taken by Shirley-Ann Pearman
Recipe was taken from McCall’s Cookbook section on “Molded Cookies”. 

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Shop online at Amazon.com your one stop shop with many departments, along with access to hundreds of the world's online stores such as Macys, JCPenney, Target etc.   

Sales and discounts available daily on many products.  Rewards are available to shoppers as well. 


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Sunday, November 13, 2011

Peanut Butter And Milk Chocolate Chip Cookies




















Peanut Butter And Milk Chocolate Chip Cookies

½ cup (1 stick) butter or margarine, softened
¾ cup sugar
1/3 cup Creamy Peanut Butter
1 egg
½ teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
2 cups (11.5 oz package) Hershey Milk Chocolate Chips

Heat oven to 350 degrees.
Beat butter sugar and peanut butter in medium bowl until creamy.  Add egg and vanilla beat well.  Stir together flour, baking soda and salt, add to butter mixture, blending well.  Stir in milk chocolate chips.  Drop by rounded teaspoon onto ungreased cookie sheets.
Bake 12 to 14 minutes or until light golden around the edges.  Cool 1 minute on cookie sheet.  Remove to wire rack cool completely.  About 3 dozen cookies.


Recipe by Hershey’s Milk Chocolate Chips (Real Milk Chocolate)

Cookies baked by Shirley-Ann Pearman
Photo taken by Shirley-Ann Pearman