press - Ridge Cookies
Source of Recipe
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You will be using the press plate with peaks.
Kind of looks like a comb. (Normally used for
making ribbons in cake icing).
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You will be squirting out a 3 inch long piece and
then sprinkling chocolate jimmies or sugar on
top. The ridges help hold the toppings in place.
press - Ridge Cookies
6 Tablespoons butter
6 Tablespoons margarine
1 cup granulated white sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
2 Tablespoons rum or more vanilla
3 eggs
1 1/2 teaspoons baking powder
3 1/4 cups, (plus 1/2 to 1 c.) flour
jimmies or sugar sprinkles
small amount of vegetable oil, (anything without
...a strong flavor - corn, etc. NOT regular
...Olive oil but you can use extra light virgin Olive oil,
...and a spray oil works very well)
Mix baking powder and 3/4 cup flour in a separate bowl
and set aside.
Beat butter and margarine until creamy.
Add sugar, beat well until white. Do not be afraid to
overbeat. Add salt.
Add eggs one at a time while beating.
Then add flour mixture slowly.
Let dough rest 10 minutes.
Then add the extra flour; wait 5 minutes between
1/2 cups, to allow dough to stiffen. You want the dough
to be like thick mashed potatoes (thinner for cookie
press shapes, thicker for flat cookies - it's up to you,
and only a matter of easy handling)
Wet hand and inside of cookie press with oil. Fill with
dough. Press out cookies onto....
(no grease on no-stick pans, grease on regular pans).
Add jimmies or sugars before cooking.
Bake at 375 on raised rack, (1/4 from top of oven!),
for 15 minutes or so until edges are just getting golden.
Do not overcook!
Let cool slightly before removing from non-stick cookie
sheets; remove while hot for regular sheets.
Makes 8 dozen.
Note:
These can be frozen - pack so the topping is not crushed.
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