Pampered Chef Cookie Press Directions Food

COOKIE PRESS SHORTBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium mixing bowl, cream together butter, confectioners' sugar, and vanilla until smooth with electric mixer. Stir in flour and cornstarch. Pop dough into your cookie press, and away you go! Press cookies out onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or until the peaks are golden.

ALL-OCCASION COOKIES

Steps:

• Pre heat oven to 350°.
• Microwave 2 sticks of the butter on high for 1 minute or until melted.
• Using paring knife, slice remaining butter into 1/2 inch slices; add to melted butter, tossing to coat.
• Allow butter to stand 3-5 minutes or until softened.
• Blend cake mix and flour in bowl and whisk to break up any large lumps.
• Whisk butter until smooth and free of lumps, if necessary microwave for 10-20 seconds or until creamy and pourable.
• Do not melt completely.
• Pour butter, all at once, into dry ingredients.
• Mix until dry ingredients are incorporated and dough is smooth.
• If dough is to stiff to stir knead until smooth.
• Using a small cookie scoop or teaspoons drop cookie dough onto baking sheet 2" apart.
• Bake 15-17 or until very light golden brown.
• Cool three minutes and transfer to cooling rack.
• Variations: Chocolate: Substitute devils food cake mix for the white and bake as directed Peanut Butter: Substitute yellow cake mix for the white cake mix.
• Add flour as directed.
• Whisk 2/3 cup peanut butter into softened butter until smooth; add to dry ingredients as recipe directs.
• Mix ins: Mix in 1/2-1 cup fo any combination of the following ingredients to the dough--Miniature semi-sweet chocolate chips; whole, grated or chopped nuts; rasins; flaked coconut; dried cranberries; miniature candy-candy coated chocolate pieces; chopped candies; chocolate chunks; white chocolate chips or toffee bits.

SPRITZ COOKIES FOR COOKIE PRESS

Steps:

• Step 1: Cream together butter and sugar until light and fluffy.
• Step 2: Add egg and vanilla, mix until smooth. Scrape down the sides of the bowl to ensure all of the ingredients are combined.
• Step 3: Now, split the mixture in half. I press it down evenly in the bowl and then draw a line. Scoop one half into another bowl Not precise, but it works. One half (bowl) will be the classic version and the other half will be the chocolate version.
• Step 4:
• To the Classic version:
• add 1 3/4 cup flour and combine. I start with 1 1/2 cups flour and see if that is enough. We want a soft dough. If I add too much flour it becomes crumbly and won't work in the cookie press. Thus, I start with a lower amount of flour and if needed, add more.
• To the Chocolate version:
• add 1/8 cup sugar, 1 1/2 cups flour and 2 1/2 tablespoons unsweetened cocoa powder.
• Step 5: Add the dough to your cookie press and press the cookies onto a cookie sheet. Decorate with colored sugar and sprinkles. Bake in a 375 degree oven for about 10 minutes; or until the edges are a light golden brown. Let them cool for two minutes and then transfer to a cooling rack.
• As I said earlier, these cookies are not just for Christmas. You can make these all year round by changing the press and decorations. Imagine the possibilities.... recipe from: https://www.funinkeywest.com/2-best-ways-to-make-pampered-chef-spritz-cookie-recipe/.

PAMPERED CHEF GINGERBREAD HOUSE MOLD RECIPE

Steps:

• Lightly spray the mold with nonstick cooking spray; blot out any excess oil using paper towel.
• Combine flour, cinnamon, ginger, baking soda, salt and cloves; mix well.
• In large mixing bowl, beat shortening and sugar until blended. Add molasses and egg; beat until smooth. Gradually add flour mixture; mix well.
• Shape dough into a ball; divide dough into 2 portions. Wrap each portion in plastic wrap; chill 30 minutes. Preheat oven to 350 degrees F.
• Press 1 portion of dough firmly into prepared mold, filling all sections. Holding serrated knife parallel to the surface of the mold cut excess dough from mold.
• Bake 17-20 minutes or until edges are lightly browned.
• Remove to cooling rack. Cool in mold 5 minutes. Carefully remove cookie pieces from mold; cool completely. Cool mold completely before filling with remaining dough.
• Repeat procedure with remaining dough.
• Note: It is only necessary to fill the chimney section of the house once.

ALMOND SPRITZ PRESS COOKIES

Steps:

• Cream shortening, adding sugar in gradually.
• Add unbeaten egg, sifted dry ingredients, flavoring and a few drops of food coloring. Mix well. (NOTE: you must sift the flour first and then measure or you will add too much flour and the dough will be too stiff!).
• Fill cookie press. Form cookies on ungreased cookie sheets using the tree plate. Decorate with tiny multi-colored sprinkles.
• Bake at 400°F for 6-8 minutes. Cool just slightly and remove from cookie sheet to cooling rack. (If you wait too long, they will break when you try to move them.).