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Delicious Cookie Press Recipes

3/4 cup light brown sugar 1 cup white sugar 2 eggs 1 1/2 cups all-purpose flour 1 tsp baking powder 1/2 tsp salt 1 cup milk 1/4 cup molasses 1 cup (2 sticks) unsalted butter, melted 1 cup marshmallow creme 1/4 cup finely chopped pecans Cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Add


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Cookie Press Recipes

1 cup sugar
1 cup peanut butter
1 egg
Mix together well - bake 350 for about 8-10 minutes

1 cup butter, softened 1/4 tsp vanilla
1 3-oz pkg cream cheese, softened 2 cups all-purpose flour
1/2 cup sugar Finely chopped almonds
1/2 tsp almond extract

Beat butter and cream cheese in a large mixing bowl until well combined. Add sugar, almond extract, and vanilla; beat until combined. Gradually beat in flour. Cover and chill dough for 30 minutes or until easily worked but not too stiff. Press cookies as directed. Sprinkle with almonds. Bake in a 375 F. oven for 8 to 10 minutes or until edges of cookies are firm but not brown. Remove to cooling racks. Makes about 60.

1 cup Butter or margarine, softened 1 tsp Grated lemon peel
1 pkg. (3 ozs) cream cheese, softened 1 tsp Grated lemon peel
1 cup Sugar 2 1/2 cup Flour
1 Egg 1 tsp Baking powder
1 tbsp lemon juice

Cream butter, cheese and sugar until fluffy. Blend in remaining ingredients. Cover, chill 1 hour. Heat oven to 375. Fill cookie press with 1/4 of dough at a time; press as directed. Bake 8 to 10 minutes or until light brown on edges. About 5 dozen 2-inch cookies.

1 cup butter 1 tsp orange zest
1/2 cup granulated sugar 2-1/2 cups sifted flour
1/2 cup brown sugar dash of salt
1 Tbsp orange juice 1/4 tsp baking soda
1 egg

Cream butter and gradually add sugars and beat until light. Add orange
juice and mix well. Add egg and orange zest. Sift flour, salt and baking soda together and gradually add to the creamed mixture. Press as directed. Bake at 350 for 10-15 minutes. Yield: 72 cookies

Cream together: Add:
1 1/2 cups Butter 4 cups flour
1 cup sugar 1 tsp. baking powder
1 egg
1- 3 oz. pkg jello (any flavor)

Bake at 350° for 8-10 minutes. I have used cherry, strawberry (add a drop or two of red food color for bolder colors), lemon, lime, even grape jello.

1 cup shortening 2 tsp vanilla
3/4 cup dark brown sugar 3-1/2 cups sifted flour
3/4 cup granulated sugar 1 tsp salt
2 eggs 1/2 tsp baking soda

Cream shortening and gradually add both sugars. Add eggs and vanilla. Sift flour, salt and baking soda and mix gradually with the creamed mixture. Press cookies as directed. Bake at 350 for 10-15 minutes. Yield: 70 cookies

1 cup shortening 5 Tbs cocoa
1 cup granulated sugar 1 tsp baking powder
1 egg dash of salt
2 tsp vanilla 2 cups sifted flour

Cream shortening, gradually add sugar. Add unbeaten egg and vanilla.
Sift cocoa, baking powder, salt and flour together. Mix gradually with the creamed mixture. Bake at 400 for 10-15 minutes, Yield: 60 cookies

1/2 cup shortening 1/3 cup peanut butter
1/2 cup granulated sugar 1-1/4 cups sifted flour
1/2 cup brown sugar 1/2 tsp baking soda
1 egg 1 Tbsp hot water

Cream shortening, gradually add sugars and beat until light. Add egg,
then peanut butter and hot water. Sift flour and soda together and gradually add dry ingredients to the creamed mixture. Press as directed. Bake at 375° for 10-15 minutes, Yield: 60 cookies

Cream together: Add:
1 1/2 cups Butter 4 cups flour
1 cup sugar 1 tsp. baking powder
1 egg
1- 3 oz. pkg jello (any flavor)

Bake at 350° for 8-10 minutes. I have used cherry, strawberry (add a drop or two of red food color for bolder colors), lemon, lime, even grape jello for making cookies for a bridal shower where the color theme was lavender, and pressed heart shaped cookies.

1 1/4 cups sugar 1 tsp. almond extract
1 cup Butter flavored Crisco 3 cups flour
2 eggs 3/4 tsp. baking powder
1/4 cup light corn syrup 1/2 tsp. baking soda
1 tsp. Vanilla 1/2 tsp. salt

Heat oven to 375 F. Beat sugar and shortening until light and fluffy.
Add eggs, syrup, vanilla and almond extracts. Beat until well blended and fluffy. Combine flour, with remaining dry ingredients and gradually add to first mixture. Mix until well blended. Press cookies as directed. Decorate as desired. Bake 7 - 9 minutes or until bottoms are golden brown. Cool 2 minutes on baking sheet before removing to wire rack to cool completely. Yield, 7 - 8 doz. cookies

1 lb. extra sharp cheese 2 sticks of oleo or butter
2 scant c. self-rising flour dash cayenne pepper

Grate cheese and mix in other ingredients. Put through star of cookie press. Bake on cookie sheet at 350 until golden brown. The self-rising flour is the "secret ingredient". Should be stored in an airtight container.
AMAZING! Thanks for so many new ideas for my cookie press. I have been trying to come up with something other than the plain spritz cookies! May have to try one (or 2 or 3) tomorrow! :D
Thanks!Thanks for these recipes! My mother in law is hosting a cookie show in Dec and being new (I haven't even recieved my kit in the mail yet) I am worried about my first few shows in December.
Dec Cookie RecipesSpritz Snowflakes
1 cup butter
3 oz. cream cheese
1 cup sugar
1 egg yolk
1 teaspoon egg yolk
1 teaspoon vanilla
1 teaspoon grated orange rind
2 1/2 cup sifted flour
1/2 teaspoon salt
1/4 teaspoon cinnamon

Mix together and squeeze onto cookie sheet. Bake at 325° for 10-15 minutes.
Watch closely and remove from oven just as they begin to brown.

Merry Spritz Cookies
1 Foil-wrapped bar NESTLE Premier White baking bar -(2 oz)
3/4 c Butter or margarine, softened
1/2 c Sugar
1/2 t Salt
1 Egg
2 t Vanilla extract
2 1/2 c all-purpose flour
1 pk NESTLE Toll House semi-sweet chocolate Rainbow Morsels (9 oz)

Preheat oven to 350° F. In small saucepan over low heat, melt Nestle Premier White baking bar; set aside. In large mixer bowl, beat butter, sugar and salt until creamy. Blend in egg and vanilla extract. Blend in melted baking bar. Gradually beat in flour. Place dough in cookie press fitted with desired plate. Press dough onto ungreased cookie sheets; decorate with Nestle Toll House semi-sweet chocolate Rainbow Morsels. Bake 7-9 minutes until set. Let stand 1 minute. Remove from cookie sheets; cool completely. Makes about 6 dozen cookies.

Gingerbread Spritz Cookies
2 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/ 2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup margarine or butter
1/4 cup molasses
1/4 cup packed brown sugar
1 egg
1 teaspoon vanilla

Stir together flour, baking powder. Nutmeg, cinnamon, cloves, and ginger in large bowl. Set aside. Beat margarine in large mixer bowl with mixer on medium speed for 30 seconds. Add molasses and brown sugar; beat till combined. Add egg and vanilla; beat well. Gradually stir in flour mixture till combined. Do not chill dough. Pack dough into cookie press. Force through the press onto ungreased cookie sheet. Bake in a 400 degrees oven 6 to 8 minutes or till edges are firm but not brown. Remove and cool completely on wire racks. Makes 48.

Gingerbread Spritz Cookies #2
2 cups all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon cloves
1/2 cup butter
1/2 cup granulated sugar
1 egg yolk
1/3 cup molasses

Sift together flour, cinnamon, ginger, and cloves. Cream together butter and sugar. Add egg yolk and molasses and beat well. Blend in dry ingredients gradually; mix thoroughly. Press a small amount of dough through a cookie press onto ungreased baking sheets, using any plate to make desired shape. If desired decorate cookie with cake decorations before baking or frost and decorate after baking. Bake in moderately hot oven (400 degrees) 6 to 8 minutes. Makes 4 doz.


3 (6 ounce) packages semi-sweek chocolate chips
1 (14 ounce) can sweetened condensed milk (NOT evaporated milk!)
Dash salt
1 1/2 tsp. vanilla

In heavy saucepan over low heat, melt chips with condensed milk and salt.

Remove from heat; stir in vanilla. elt cool in saucepan for about half an hour, stirring cooasionally. Load into cookie press and press onto cutting board--Parchment paper makes a mess. The first one is usually a throw back, but then it should be about as easy as click'n go.

Pull straight up with your press. It will look nice and shiny, but if you touch it you will dull the shine. Refrigerate cutting board for about half an hour and then use a metal spatula to remove from cutting board.

Disks 3,4,5,7, and 14 work very well with this. You can sprinkle with chopped nuts, or colored sugar after pressing.

COOKIE PRESS FUDGE (2 ingredient version)

2 ingredient fudge

1 package (11.5 ounces) milk chocolate chips
1 container (16 ounces) milk chocolate cake frosting (I like Pillsbury

Allow mixture to cool a bit until it thickens a bit. Then place mixture into barrel of Cookie Press or Easy Accent Decorator. Press out shaped pieces of fudge onto parchment paper (or waxed paper). If using cookie press, it works best with disk # 1. If easy accent decorator, use open star tip. With EAD, can also
use mini-muffin pan, filled with mini-cupcake papers, and fill with fudge mixture. It's very portable and easy to serve this way!


Put ingredients in nonstick cookware skillet over medium heat. Stir until chocolate chips are melted and mixture is smooth. Pour into any stoneware dish with sides (bar pan, rectangular baker, square baker, deep dish baker) and allow to cool and harden. Cut into squares and serve.

Butter Mints

1/2 cup (1 stick) unsalted butter, room temperature
3 3/4 cup confectioners' sugar
1 tbsp heavy cream
1/4 tsp. peppermint extract
Green or Red Food coloring

Beat butter in bowl until creamy, about 2 minutes. Gradually beat in
thesugar until well blended. Add the heavy cream, extract and coloring;
beatuntil well mixed.

Transfer batter into cookie press with the wreath disc. Press shapes
ontoparchment paper. Chill.

Suggestions: Make green and red batch and mix in bowl forChristmas. Use
pastel colors around Easter time, Green for St. Patricks Day,etc...

Note: They taste better and break apart better when they are chilled.

Thank you for sharing these delicious cookie press recipes! I am always looking for new and creative ways to use my cookie press. I can't wait to try the Peanut Butter Cookies and the Lemon-Cheese Pressed Cookies. They sound like they would be a hit at my next party or get-together. I also appreciate the tip about using different flavors of Jello for the Jello Cookies, that sounds like a fun and easy way to add some variety to my cookie platter. I will definitely be adding these recipes to my collection. Thanks again for sharing!

1. Can I use the delicious cookie press for any type of cookie?

Yes, the delicious cookie press can be used for a variety of cookie recipes including sugar cookies, shortbread cookies, and even spritz cookies. Just make sure the dough is the right consistency for pressing.

2. How do I clean the cookie press after use?

To clean the cookie press, disassemble all the parts and wash them with warm soapy water. Make sure to dry all the parts completely before storing. Do not put any parts in the dishwasher as it may damage the cookie press.

3. Can I use the cookie press for savory recipes?

While the cookie press is designed for sweet treats, it can also be used for savory recipes such as cheese straws or crackers. Just make sure the dough is not too sticky or the press may not work properly.

4. How do I store the cookie press?

The cookie press can be stored in its original box or in a clean, dry container. Make sure to disassemble all the parts before storing and keep them in a cool, dry place. Avoid storing in direct sunlight or near sources of heat.

5. Can I refrigerate cookie dough before using the press?

Yes, chilling the dough before using the cookie press can help it hold its shape better. Make sure to let the dough sit at room temperature for a few minutes before pressing to make it easier to work with.

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