OXO Good Grips Cookie Press Butter Cookies

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OXO sent me some foodie swag this week and I have to tell you, I couldn’t wait to get my hands on it and use it in the kitchen.  I have a an older cookie press I believe from Williams Sonoma that isn’t that easy to use.  I’ve honestly always shied away from using it because of that fact, again, it’s old.  The OXO Good Grips Cookie Press tube for the cookie dough is huge!  That makes life so much easier!  It comes apart easily for cleaning.  The disks for shapes are so varied and awesome.  I’m in love… like I am with all of their products!  I went with a Valentine theme today in making over 100 cookies.  Yes, I’ll be sharing these with my friends!  I used the recipe for Butter Cookies that comes with the manual.  I made only two adaptations that I note below.  The retail value on the press is around $29 and they did send me their springtime shapes kit as well, which can be purchased separately.  Packaging was phenomenal.  The hard case that holds all of the shape disks is lovely.  Top notch!  Five star review. Here is the link if you’re interested.

http://www.oxo.com/p-1243-cookie-press-with-disk-storage-case.aspx

 

Ingredients:

1.5 cups of butter (3 sticks) – a lot of butter but I used Smart Balance baking sticks and this yields about 12 dozen or more cookies
1 cup of white sugar
1/2 teaspoon of salt
2 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
Hot pink food coloring (I used all natural food coloring that I found on line)
4 cups of all purpose flour (I used King Arthurs)

Directions:

Preheat the oven to 400 degrees.  Use ungreased, unlined baking sheets.

In your stand mixer, blend the butter, sugar and salt.  Beat until fluffy.  Add the vanilla, almond and the eggs (one at a time).  Gradually add one cup of the flour at a time.  Blend after each addition.  Add the food coloring (optional).  Then spoon the dough into your cookie press and go to town 🙂  Add sprinkles (optional) before baking.  Press them down a bit so they stick.

I baked my cookies for 7 minutes and 30 seconds because I wanted them just done without any brown edging.  Those cookies will stay home for my family 😉

Place on a cooling rack and then store in a tupperware container.

— Knead to Cook

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