My new addiction: Cookie press cookies - 5 dozen in 40 minutes!

My Mum used to have one of these when I was I think pre-teen and it would invariably come out at Christmas time.  I don't remember actually using it, but I remember the cookies and I remember the press.  On Saturday I picked one up in Canberra for $20 I thought I'd give it a go... and I wasn't prepared for the fun that I could have!  It's like having a new toy.  You can make heaps of cookies in no time!

I found the one I got at Peters of Kensington for $18
or a Kaiser one from cooks.com for US$17

I think this press is PERFECT when you need to make cookies in a hurry.  You know, when you realise at 9pm you have nothing for the cake stall or the lunchbox, or Nana's coming for a visit.  Unlike many cookie doughs, it doesn't need chilling or rolling and you can pump them out quite quickly too, plus they don't take long to bake.

These are widely known as 'spritz cookies' and would impress any Nanna I'm sure and I think I'm going to experiment with flavours, colours and decorations and make some cute ones as gifts too!  The taste is like a light fluffy shortbread.


Ingredients:
190g butter, at room temperature
1/2 cup caster sugar
1 egg yolk
1/2 tsp lemon essence (or almond/vanilla what ever you feel like!)
1/2 tsp baking powder
1 3/4 cups plain flour


Method:
Preheat oven to 190 degrees c (fan) (200 no fan)
Cream butter and sugar together until light and fluffy
Add egg yolk and essence/colour and whip into thoroughly.

Lastly add the baking powder and plain flour and mix well.  It should form a soft dough.

Fix the top part of the cookie press together and ensure the 'pusher' (i.e. the disc that pushes the dough down is at the highest setting so you can fit as much dough as possible.  Fix your template disk in and screw the bottom on.

Click a few times until the dough is compacted in the tube and full biscuit shape comes out.

You don't need to grease your baking trays,there's enough butter in the dough, turn the press onto the tray and do a full squeeze of the handle (i.e. as hard as you can)

Continue until you tray is done, refill as necessary.

Place in the oven for 10 minutes and remove, cool on tray for 10 minutes before removing and cooling completely on a rack or plate.

Store in airtight container up to 1 week or 2 months in airtight container/bag in freezer.

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