Spritz Sugar Cookies

Yesterday one of the boys was home sick. To take advantage of the unexpected free time I decided to make sugar cookies using my cookie press. I did two new things this time. I substituted almond extract for the vanilla. And I dipped half of the cookies in chocolate. Sugar cookies freeze well so these went straight in to the frozen tea party stash.

Sugar Cookies

1 cup butter (or 2 sticks)

3/4 cup sugar

1 egg

1 tsp vanilla

2 1/4 cup flour

1/2 tsp baking powder

1/2 tsp salt

Cream butter and sugar, add egg and vanilla. Then add dry ingredients. Fill cookies press and place rest of dough in fridge. Refrigerate your pans before you press the cookies onto them. This is a new trick that I just discovered that works well. I also use tin foil on my pans. It makes for easy clean up and the cookies don't stick.

Cook at 375 for 10/12 minutes.

Baking Marathon

I did a baking marathon this weekend. I made pumpkin bars from Martha Stewart for my Twin Moms meeting on Tuesday. Then I decided to make holiday cookies with the kids. I had intended to use cookie cutters but then at the last minute decided to try my cookie press. I have owned a cookie press for about 6 years but never opened it. I never even took it out of the box.

Well let me tell you a cookie press is so much fun. The boys and I had a blast trying out each of the designs and then delighting in the shapes that came out. We made so many that I had to break out the spare cookie sheets. Did you know you can bake cookies on tin foil. I didn't. Makes clean up a lot easier.