Wilton Butter Press Cookies Recipes

Steps:

• Preheat oven to 400°F.
• Thoroughly cream butter and sugar.
• Add egg, milk, vanilla and almond extracts; beat well. Sift the flour and then measure by spooning the sifted flour into the measuring cup. (Using too much flour will make the dough too dense to come out the press. I have found out the hard way that sifting the flour is important!).
• Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough.
• DO NOT CHILL.
• Place dough in cookie press and press cookies on to ungreased cookie sheet.
• Bake for 6-8 minutes.
• Remove cookies from sheet and cool on rack.
• Makes 6 dozen cookies (but they're very small).

Steps:

• Heat oven to 350°F In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, flour, salt, and vanilla. Mix thoroughly.
• Fill a cookie press with the dough, and turn out cookies 1 to 2 inches apart onto an unbuttered baking sheet. Sprinkle cookies with colored sanding sugars.
• Bake until the cookies are lightly browned, 7 to 10 minutes. To ensure even baking, rotate sheet halfway through the baking process. Transfer to a wire rack, and let cool.

Steps:

• Make the Peanut Butter Coconut Cream:
• In a high-speed blender, combine the dates, peanut butter, and coconut. Blend together on high speed, gradually adding in the almond milk, ¼ cup at a time (you may not need it all). The mixture should be very creamy. Continue to blend and scrape down the sides of the blender until that smoothness is achieved. Cover and set aside.
• Make the cookies:
• Preheat the oven to 350°F and line a cookie sheet with parchment paper.
• In a medium bowl, combine the peanut butter, maple syrup, and vanilla. Mix together until smooth.
• In a separate medium bowl, whisk together the oat flour, almond flour, baking powder, and salt.
• Combine the flour mixture and the peanut butter mixture, and then add the almond milk to help everything come together. The dough should be pliable and easy to roll into balls.
• Create 1- to 2-inch balls of the dough and place them some distance apart on the lined cookie sheet. Flatten the cookies gently with your hands until they are ¼ to ½ inch thick. (You want them fairly thin to create the sandwiches.) Bake for 13 to 15 minutes until the cookies have risen, and are golden around the edges. Then let them cool on the sheet slightly before transferring to a wire rack to cool completely.
• Once the cookies are completely cooled, take 2 equal-size cookies and flip them over so the flat side (the bottom) is facing up.
• Spread 1 to 2 tablespoons or more (depending on how thick you want the filling!) of the Peanut Butter Coconut Cream on one of the cookies and place the second cookie, flat side down, right on top of it. Do this for the rest of the batch until all the cookie sandwiches are assembled. Sprinkle with confectioners' sugar, if desired, before serving.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Sift together the flour and salt; set aside.
• In a medium bowl, cream together the butter and sugar. Stir in the egg yolks, almond extract and vanilla extract. Gradually blend in the sifted ingredients. Fill a cookie press with dough and shoot cookies about 1 1/2 inches apart onto an ungreased cookie sheet. If you like, decorate with sugar or sprinkles at this time.
• Bake for 6 to 8 minutes in the preheated oven.

Steps:

• Cream together the butter and sugar until light and fluffy. Mix in the egg yolks, 2 tablespoons water, flour, salt and vanilla. Chill the dough.
• Preheat the oven to 400 degrees F (205 degrees C).
• Fill the cookie press and shape the cookies on an ungreased baking sheet. Brush the top of each cookie with the egg whites mixed with 2 tablespoons of the water. Decorate as desired.
• Bake at 400 degrees F (205 degrees C) until the cookies are golden brown on top, about 10 minutes.