Catching up from my holiday baking... My brother and his girlfriend got me a cookie press a couple years ago and I've been wanting to try it but it seems so intimidating!! These cookies were tedious but very pretty! I'll make these again but they are special occasion cookies and not ones I'd want to make every day.Don't bother using your nice silpats or new nonstick pans. Our old burnt cookie sheets worked best for this! It took some practice but by the end the dough was the right temperature and the cookies were coming out smoothly.
These were dainty and light cookies that can be changed for the holiday based on the sprinkles you use!
adapted from Williams - Sonoma
makes 100ish cookies
2 sticks unsalted butter, at room temperature
1 cup sugar
1 egg
2 1/2 tsp vanilla extract
1/2 tsp salt
2 1/2 cups sifted all-purpose flour
Colored sugars or icings for decorating
Preheat an oven to 375°F.
Using a stand mixer, combine the butter and sugar. Beat on high speed until light and fluffy, scraping down the sides of the bowl as needed. Add the egg, vanilla and salt and continue beating until well mixed. Using a spoon, stir in the flour until blended. Let chill about 30 minutes.
Pack the cookie dough into a cookie press according to the manufacturer's instructions. Fit with the desired-shaped cookie plate and press the dough out onto ungreased baking sheets (count to 5 and pick straight up), spacing the cookies 1 inch apart. Cover with sprinkles.
Bake until the cookies are light golden, about 10 minutes.
Transfer the cookies to wire racks and let cool. Decorate with icings as desired. Store in an airtight container at room temperature for up to 4 days.
1 cup sugar
1 egg
2 1/2 tsp vanilla extract
1/2 tsp salt
2 1/2 cups sifted all-purpose flour
Colored sugars or icings for decorating
Preheat an oven to 375°F.
Using a stand mixer, combine the butter and sugar. Beat on high speed until light and fluffy, scraping down the sides of the bowl as needed. Add the egg, vanilla and salt and continue beating until well mixed. Using a spoon, stir in the flour until blended. Let chill about 30 minutes.
Pack the cookie dough into a cookie press according to the manufacturer's instructions. Fit with the desired-shaped cookie plate and press the dough out onto ungreased baking sheets (count to 5 and pick straight up), spacing the cookies 1 inch apart. Cover with sprinkles.
Bake until the cookies are light golden, about 10 minutes.
Transfer the cookies to wire racks and let cool. Decorate with icings as desired. Store in an airtight container at room temperature for up to 4 days.
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