An Introduction To The Cookie Press... Classic Spritz Cookies

My parents made a trip to Value Village and found a brand new Pampered Chef cookie press—I thought that because I am only a child and I'm a beginner chef that it should be called pampered chefette. I decided that today I would like to try it out. I have never used a cookie press before today. I used the recipe from the box and I followed the directions very thoroughly, but when we tried it the cookie press wouldn't drop the dough.

We thought, and thought, but we couldn't figure out why it wouldn't work. My dad then had a solution: the dough was too thick. Next time I use this recipe I won't add the full amount of flour but I will use a little less. My Dad then put the dough back in the mixer and added a little bit of oil, and after that they turned out great!

I wanted to let my Dad choose the style of nozzle so he chose the maple leaf! :)

We at them with chai tea, which was an excellent combination.

Classic Spritz Cookies

1 1/2 cups butter

1 cup sugar

1 tsp vanilla

3 1/2 cups flour (Jasmine's Pro Tip: You may not need this much so start with 3 cups and then add the last 1/2 cup by the spoonful as the dough is mixing until it reaches the needed consistency)

coloured sugar or sprinkles (optional)

1. Preheat oven to 375 F. In classic batter bowl, beat butter on medium speed of electric mixer until creamy. Add sugar, egg and vanilla; beat well. Add flour 1 cup at a time; mix well. (Dough will be soft; do not refrigerate.)

2. Fill cookie press, fitted with disk of your choice, with dough using medium scoop. Using cookie press, press the dough onto flat baking stone, 1 inch apart. Decorate cookies with coloured sugar or sprinkles, if desired.

3. Bake 11-13 minuets or until firm but not brown. Cool 2 minutes on Baking Stone; remove to Nonstick Cooling Rack. Repeat with remaining dough.

Yield: 6-7 dozen cookies