I decided to bring my cookie press back into action today, with some butter shortbread cookies. My recipe will make 72 cookies, so doubling the amount will make a good 144, which is ideal for a family. Double pressing the cookie press also makes larger cookies, so a smaller number will be achieved. But the usual size which pop nicely into the mouth are just about the perfect size.
For mine I did mostly the small size and a few of the double size and they all worked out very nicely. I varied the shapes too, just for effect.
Some people like to sprinkle coloured sugar or other things on the top before baking but I resisted that, just putting some halved glace cherries in the middle of a few larger ones.
They go very well indeed with a cup of tea. They are also a nice size, for popping into the mouth. So all in all I am very pleased with the result.
Butter Cookies – made using a cookie press – Video
- 170g unsalted butter
- 250g plain flour
- 100g sugar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 medium egg(large in USA)
- Preheat the oven to 190c/170C Fan/375 F
- Sieve the flourand salt together
- Cream the butter, then add the sugar and cream it again.
- Add the egg and vanilla extract and beat until all combined.
- Gradually add the flour mixture and fully combine.
- Load the batter into a cookie press, with the plate of your choice.
- Press out the cookies onto baking sheets which have been cooled in the fridge and that are neither greased or lined with paper.
- Bake in the oven for 8 to 10 minutes until fully cooked.
- Remove from the oven and allow to cool for two minutes, then transfer to a wire rack to cool completely.