I was so excited about getting to use a cookie press i quickly made up a batch of batter to put in my press. It took me a while to get a hang of it, and the cookies looked so pretty when they squirted out, when they started cooking in the oven they started spreading, and came out really thin. So i’m on the hunt to find a a recipe that will give a more decent sized cookie and doesn’t come out waffer thin.
1 cup butter
1/2 cup caster sugar
1 egg
2 cups plain flour
1 tsp lemon zest
1/2 teaspoon saltPreheat oven to 200 degrees C.
In a medium bowl, beat together butter and sugar until light and fluffy, then add egg. Stir in the lemon peel, flour and salt until well combined. Beat in as much flour as you can. Stir in any remaining flour with a wooden spoon. Do not chill dough.
1/2 cup caster sugar
1 egg
2 cups plain flour
1 tsp lemon zest
1/2 teaspoon saltPreheat oven to 200 degrees C.
In a medium bowl, beat together butter and sugar until light and fluffy, then add egg. Stir in the lemon peel, flour and salt until well combined. Beat in as much flour as you can. Stir in any remaining flour with a wooden spoon. Do not chill dough.
Pack dough into a cookie press. Force dough through press onto ungreased baking sheets.
Bake for 5 to 8 minutes or until light brown. Allow to cool on baking sheets for 1 minute and then remove to wire rack to cool.