Well yes, even I couldn’t resist this tool to make beautiful cookies. Already on the first try, following the manufacturer’s instructions, I managed to prepare delicious treats. As usual, I made some changes, but sticking to the recipe for a whipped shortbread, the cookies were well-formed and kept their shape during baking. That said, if you want to try too, I assure you the quantities are right; two presses and the Shortbread Cookies with Cookie Press will be perfect!
Other recipes
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 40 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups all-purpose flour (sifted)
- 1/4 cup rice flour
- 3/4 cup powdered sugar (sifted)
- 1/3 cup hazelnut flour
- 3/4 cup butter (soft)
- 1 egg (medium)
- 1 tsp baking powder (level)
- 1 tsp lemon zest (grated)
- 1 pinch fine salt
- 1 packet vanillin
- 10 candied cherries (halved)
- 10 toasted hazelnuts
- 1/3 oz dark chocolate chips
- 1.75 oz dark chocolate
Tools
- Kitchen Scale
- Cookie Press
- Electric Whisk
Steps
Beat the soft butter with the powdered sugar (using the electric whisk) until you get a cream. Continue with the whisk to add the egg, grated lemon zest, and a pinch of salt.
Start adding, a little at a time, the sifted all-purpose flour with baking powder, rice flour, and lastly hazelnut flour, and using a spatula, finish mixing. Pour onto a work surface and quickly form a dough.
Take a portion of the dough and insert it into the cookie press ready to be used, with the decoration you prefer. Press directly onto the tray WITHOUT BAKING PAPER because the dough must adhere, and with the paper, it wouldn’t detach from the tool. For the right size, I press twice. If you’re using cherries and chocolate chips, you can already add them. As you fill the trays, keep them in the fridge for 30 minutes.
Bake at 350°F and cook for 12 minutes. Check that it takes color only at the base and just on the edges. Wait for them to cool before touching them to remove them from the tray. Once cooled, they will detach easily, but do it gently as they are very crumbly. Now they are ready to be decorated as you like with chopped hazelnuts and melted dark chocolate. To store them, keep them closed in a metal box.
