For Christmas, I received a cookie press kit and I have to admit I had NO idea what to do with it. Luckily, it came with a few recipes, one of which I tried tonight. These are light cookies that are good plain or would be even better with a little lemon frosting - or filling if you make them into sandwich cookies. I would add the frosting, but I don't need to extra sugar! While making these cookies, I've learned a few things about my handy dandy little cookie press:
1) If the recipe calls for zest, make sure to use one of the discs with larger holes. My first attempt ended in the zest getting stuck in the holes and then the cookie wouldn't form correctly.
2) You have to clean the grease off the cookie sheets between batches. If there is the grease (butter) from the previous set, the dough won't stick to the cookie sheet.
3) Don't refill the cookie press if there is still a seal of dough at the disc - you end up with a big air pocket in the middle and the cookies again don't form correctly.
4) This is totally my fault - if your cookie sheet comes with instructions to reduce ALL recipes by 25 degrees, don't forget. My first batch got a little OVER baked. Oh well.
1 C Butter, softened
3 oz Cream Cheese, softened
1 C Sugar
1 egg yolk
1 tsp Vanilla
1 1/4 tsp lemon zest (I used 1 lemon, will use at least 2 next time)
3/4 tsp Lemon Extract
2 1/2 C flour
1/2 tsp salt
Cream together butter and cream cheese. Add sugar and mix until fluffy. Add egg yolk, vanilla, lemon zest, and lemon extract. Mix well. Gradually add flour and salt and mix completely. DO NOT CHILL DOUGH.
Set up cookie press (select disc) and put dough into press. Press cookies onto UNGREASED, COOL cookie sheet.
Bake at 350 for 12-15 minutes.
***Extra's: dough can be colored by any food coloring, or you can use a mix of colors by creating various small colored logs that are placed into cookie press together. These will be great around holidays or other events where you can play with various shapes and colors.