As I mentioned earlier in the week, I went to a friend’s bachelorette party over the holiday weekend. I wanted to bring something sweet to share with everyone, but was also something easy to snack on and not to filling. A few years back, my brother-in-law gave me a cookie press for Christmas. I didn’t really know a whole lot about it, but love using it now. For the past few years, I have made these cookies at Christmas time, but once I thought about them realized they would be perfect for the bachelorette party. They were a hit (they must have gone good with wine and champagne
Here is the link for the cookie press that I have. It comes with all sorts of attachments, so you can make lots of different shapes. The secret ingredient in this recipe is the almond extract. A little bit goes a looooong way.
I just use a hand mixer to combine all of the ingredients, but I’m sure you could use a stand mixer. As with most recipes, it is best to have the butter at room temperature (I always seem to forget to take it out of the fridge and then either wait around or use a rolling pin on it.)
To load the cookie press, I take the dough and just roll it into a size that is slightly smaller than the chamber. Next, put the attachment you want on. Then, you just place it down on the cookie sheet where you want to cookie and pull the trigger – the cookie trigger It’s pretty easy once you get the hang of it. The trick with these cookies is not to grease your cookie sheet – I repeat, do NOT grease your cookie sheet. I usually use parchment paper for cookies, but with these they won’t actually stick to the cookie sheet if you use parchment or cooking spray. I learned all of this the hard way.
I have a convection option on my oven, so I use it when I bake. It automatically adjusts the temperature to where it should be once you input what the recipe usually calls for. Then I usually just half the time because I don’t trust ovens and I hate over-cooking baked goods.