I received a cookie press as a Christmas present a year and a half ago but had never bothered to use it. I didn’t think much of plain butter cookies – seemed a tad boring to be honest. But I’ll be visiting an elderly friend in a few days and she loves plain butter cookies. So I decided to break out my brand new cookie press and get pressing!
Except it didn’t work as it should.
The cap holding the template kept unscrewing itself every time I pressed down – leading to leaking dough everywhere. It was not a pretty sight. At all.
I thought it was me – I didn’t know how to screw the lid on. But after 10 tries of various possibilities and YouTube-ing and googling
and swearing I had to conclude it wasn’t me – it was the press.
And that’s how I got stuck with a batch of spritzer cookie dough with no idea what to do with it. Ended up just rolling it into balls and pressing nuts into them. Still reasonably pretty and tasty – but not like what spritzer cookies were meant to be.
Almonds in front, walnuts in the middle and the few flower shaped spritzer cookies that I managed to wrestle out of the cookie press before giving up.
The dough was lovely and light and buttery though – here’s the recipe. And I wish you all the best with your cookie presses.
225g butter, room temperature
100g caster sugar
1 tsp vanilla essence
295g plain flour
- Preheat oven to 160 Celcius (fan forced).
- Cream butter and sugar together until light and creamy.
- Add egg and vanilla essence – beat until fully incorporated
- Add flour. Roll into a narrow log and insert into cookie press and press onto unlined cookie pans.
- Bake for about 10 minutes or until slightly golden around the edges.
If your cookie press fails – feel free to try out my option.