Cookie Press manualv4 1/9/09 12:49 PM Page 23

Savory Cheddar Cheese Straws

Makes 4 dozen straws

INGREDIENTS

12/3 cups unbleached all-purpose flour

1tablespoon dry mustard powder

1teaspoon cayenne pepper (or to taste)

1teaspoon onion powder, optional

2 teaspoons kosher salt

1 large egg

1/2 cup unsalted butter, softened

8 ounces extra sharp cheddar cheese, shredded

1/2 teaspoon extra kosher salt, for sprinkling on tops

METHOD

1Preheat oven to 425 degrees.

2In bowl of food processor combine all ingredients except for last measure of kosher salt in order listed.

3Pulse until a dough ball forms. Then, process for 30 seconds until dough is uniformly smooth and no visible bits of cheese remain.

4Fill cookie press to MAX line. Attach a disk which has a large opening (Try #5 or #6).

5Press onto foil-lined cookie sheets and sprinkle tops of each straw with a bit of the reserved kosher salt.

6Bake 15-20 minutes or until deep golden brown and crisp.

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

Lemon Butter Cookies

Makes 6 dozen cookies

INGREDIENTS

21/4 cups unbleached all-purpose flour 3/4 cup powdered sugar

1/3 cup granulated sugar

1 cup unsalted butter, softened 1/2 teaspoon kosher salt

1/4 teaspoon baking soda 4 large egg yolks

1 tablespoon fresh lemon zest, very finely grated using a microplane 1 tablespoon fresh lemon juice

1 teaspoon pure lemon oil or extract

METHOD

1Preheat oven to 350 degrees.

2Combine ingredients in food processor in order listed. Pulse until a smooth dough forms.

3Fill cookie press to MAX line. Attach a disk which has a large opening (Try #5 or #6).

4Press cookies onto foil-lined cookie sheets.

5Bake 8-10 minutes.

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

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Wolfgang Puck BECP0020 manual Savory Cheddar Cheese Straws, Lemon Butter Cookies

BECP0020 specifications

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