A cute recipe I found a few months back to use with a cookie press.
- Carbohydrate 3.2284601983868 g
- Cholesterol 12.7517500068762 mg
- Fat 3.61056018320115 g
- Fiber 0.147088612249458 g
- Protein 0.536478625552258 g
- Saturated Fat 2.22525416137327 g
- Serving Size 1 1 Serving (11g)
- Sodium 76.5825889747368 mg
- Sugar 3.08137158613734 g
- Trans Fat 0.281437926587475 g
- Calories 47 calories
Step-by-step
- Heat the oven to 375 degrees F.
- In a large bowl, combine the butter, sugar, egg yolk and vanilla extract. Beat at medium speed, scraping the bowl often, until the mixture is creamy, about 2 to 3 minutes. Reduce the speed to low: add the flour, cinnamon and salt. Beat until well mixed, about 1 to 2 minutes.
- Fit a cookie press with the desired template and fill with dough. Press out cookies 1 inch apart onto ungreased baking sheets. Bake for 8 to 11 minutes or until the edges are lightly browned. Remove from oven and immediately place 1 chocolate chip in the center of each cookie. Transfer to a wire rack to cool.
Placing the chocolate chip into the center must happen the exact moment the baking sheet emerges from the 375 degrees F oven so the residual heat softens the base just enough to anchor the candy without melting it entirely into a puddle. Cookie press dough relies on an exact fat-to-flour ratio to extrude properly through metal discs, meaning softened butter must be thoroughly creamed with sugar until pale and fluffy rather than merely melted.
Historically, pressed butter cookies trace their lineage back to Scandinavian spritz traditions, where mechanized hand tools allowed bakers to form uniform shapes rapidly without rolling pins. Substituting all-purpose flour with a measured gluten-free baking blend works well if xanthan gum is included to provide the elasticity normally created by wheat gluten during the two-minute mixing phase.
Prepared unbaked dough cylinders can be loaded directly into barrels and stored in the refrigerator for up to three days, or frozen for longer storage provided they return to room temperature before extrusion. Edges should develop a light golden hue at the eight to eleven minute mark, signaling that internal moisture has evaporated sufficiently to set the structure on the ungreased baking sheet.
