What Are Some Non-Cookie Recipes for a Cookie Press?

[JenAZ]

Anyone have any Cookie Press non-cookie recipes that they would like to share? Thanks for any ideas!

 

[letscook04]

All Occasion CookiesAll Occasion Cookies
1 pound (4 sticks) butter or margarine, divided
(do not use vegetable oil spreads)
2 3/4 Cups (11 oz.) Flour
1 pkg. White Cake Mix

Preheat oven to 350 degrees. In small batter bowl, microwave 2 sticks of
the butter on HIGH 1 minute or until melted. Using Paring Knife, slice
remaining butter into 1/2-inch pieces; add to melted butter, tossing to coat using Classic Scraper. Allow butter to stand 3-5 minutes or until softened.
Meanwhile, accurately measure flour into large Colander Bowl by lightly
spooning flour into Adjustable Scoop. Level off surface by scraping off
additional flour using Handy Scraper. (For most consistent results, use Kitchen Scale to weigh flour.) Add cake mix to flour; blend well using Stainless Steel Whisk to break up any large lumps. Using Stainless Steel Whisk, whisk butter until smooth and free of lumps. If necessary, return butter to microwave for 10-20 seconds or until creamy and pourable. Do NOT melt completely. Pour butter, all at once, into dry ingredients; thoroughly scrape butter from Batter Bowl using Classic Scraper. Using Bamboo Spoon, mix until dry ingredients are incorporated and dough is smooth. (If dough is too stiff to stir, knead until smooth by hand on Cutting Board.) Shape dough, bake and decorate as desired.

Flavor Variations:

Chocolate: Substitute one package devil's food cake mix for the white
cake mix. Add flour and butter as recipe directs.

Spice: Substitute one package yellow cake mix for white cake mix. Add 1
Tablespoon Pantry Cinnamon Plus Spice Blend. Add flour and butter as
recipe directs.

Peanut Butter: Substitute one package yellow cake mix for the white
cake mix. Add flour as directed. Whisk 2/3 Cup Peanut Butter into softened
butter until smooth; add to dry ingredients as recipe directs.

This dough is versatile, can spread cream cheese on top, and add pie
filling.

 

[letscook04]

Snazzy SnickerdoodlesSnazzy Snickerdoodles

1 3/4 cups flour 1 cup plus 2 Tbls sugar, divided
1 tsp cream of tartar 1 egg
1/2 tsp baking soda 1 tsp vanilla
1/8 tsp salt 1 tsp Pantry Korintje Cinnamon
1/2 cup butter or margarine, softened

Preheat oven to 375. Combine flour, cream of tartar, baking soda and salt in Small Batter Bowl; mix well and set aside. In Classic Batter Bowl, mix butter and 1 cup of the sugar until well blended and creamy using Bamboo Spoon. Stir in egg and vanilla. Add flour mixture, stirring until soft dough forms; do not refrigerate. Combine remaining 2 tablespoons sugar and Cinnamon in Flour Sugar/Shaker. Fill Cookie Press fitted with disk #2, #4 or #5 with dough. Press dough onto flat Baking Stone, 1 inch apart. Sprinkle cookies generously wit sugar-cinnamon mixture. Bake 9-11 minutes or until cookies are set. Remove immediately to Nonstick Cooling Rack. Cool completely. Repeat with remaining dough. Makes about 3 dozen cookies.

 

[letscook04]

Chocolate Zebra CookiesChocolate Zebra Cookies


1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter or margarine, softened
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
2/3 cup semi-sweet chocolate morsels
4 ounces white chocolate for baking, melted

Preheat oven to 350°F. In Small Batter Bowl, combine flour, cocoa powder, baking soda and salt; mix well. In Classic Batter Bowl, beat butter and sugar until creamy. Add egg and vanilla; beat well. Add flour mixture and chocolate morsels; mix well. Using Large Scoop, drop 6 scoops of dough, 3 inches apart, onto Rectangle Stone. (Cookies will spread while baking.) Bake 14-16 minutes or until cookies are almost set and cracked on top. (Centers will still be moist. Do not overbake.) Cool 5 minutes on Stone; transfer to Stackable Cooling Rack. Cool completely. Repeat with remaining dough. Chop white chocolate using Food Chopper. Place chocolate in Small Micro-Cooker®. Microwave on HIGH 1-2 minutes or until chocolate is melted and smooth, stirring every 30 seconds. Drizzle cookies with melted chocolate; allow chocolate to set completely.

Yield: approximately one dozen large cookies

 

[ChefKeender]

Here is a NON-cookie recipeCheese Straws
1 lb. extra sharp cheese
2 scant cups self-rising flour
2 slicks of oleo or butter
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.-OR-Cookie Press Fudge (2 ingredient version)
1 pkg. (11.5 oz) milk chocolate chips
1 container (16 oz) milk chocolate cake frosting
Melt Chocolate chips, add frosting, and continue to melt. Allow mixture to cool a bit until it thickens some. Then place mixture into barrel of cookie press or Easy Accent Decorator. Disperse candy
on parchment paper (or waxed). If using cookie press, it works best
with disk #1. If using easy accent decorator, use open star tip. You
can also use mini-muffin pan, filled with mini-cupcake papers, and fill
with fudge mixture.

 

[klsnyder]

Cookie Press Fudge[/U] (2 ingredient version)
1 pkg. (11.5 oz) milk chocolate chips
1 container (16 oz) milk chocolate cake frosting
Melt Chocolate chips, add frosting, and continue to melt. Allow mixture to cool a bit until it thickens some. Then place mixture into barrel of cookie press or Easy Accent Decorator. Disperse candy
on parchment paper (or waxed). If using cookie press, it works best
with disk #1. If using easy accent decorator, use open star tip. You
can also use mini-muffin pan, filled with mini-cupcake papers, and fill
with fudge mixture.

I did this recipe this weekend with the easy accent decorator...huge hit!!

 

[Chef Diane]

Cookie Press Fudge (2 ingredient version)
1 pkg. (11.5 oz) milk chocolate chips
1 container (16 oz) milk chocolate cake frosting
Melt Chocolate chips, add frosting, and continue to melt. Allow mixture to cool a bit until it thickens some. Then place mixture into barrel of cookie press or Easy Accent Decorator. Disperse candy
on parchment paper (or waxed). If using cookie press, it works best
with disk #1. If using easy accent decorator, use open star tip. You
can also use mini-muffin pan, filled with mini-cupcake papers, and fill
with fudge mixture.

Made these last year with white chocolate and vanilla frosting, added a bit of peppermint and gr. coloring for a more festive look and flavor. mmmm mmmm

hmmmmm mini-muffins, have to try this one

 

[jrstephens]

Cheese StrawsWhat happen to the Cheese Straw recipe that was posted on here with the fudge recipe?

 

[Chef Diane]

ditto

What happen to the Cheese Straw recipe that was posted on here with the fudge recipe?

was lookign for that. my family would love these.

 

[jrstephens]

I found the one that I had printed off FINALLY!

1 lb extra sharp cheese
2 scant cups self rising flour
2 sticks of oleo or butter
Dash of cayenne pepper

Gate cheese and mix in other ingredients. Put through star of cookie press. Bake on cookie sheet at 350 degrees until golden brown. The self-rising flour is the "secret ingredient." Should be stored in an airtight container.

 

[Chef Diane]

I found the one that I had printed off FINALLY!

1 lb extra sharp cheese
2 scant cups self rising flour
2 sticks of oleo or butter
Dash of cayenne pepper

Gate cheese and mix in other ingredients. Put through star of cookie press. Bake on cookie sheet at 350 degrees until golden brown. The self-rising flour is the "secret ingredient." Should be stored in an airtight container.

Thanks Jennifer