Classic Spritz Cookies, Buttery Gingersnap Cookies

Cookie Press manualv4 1/9/09 12:49 PM Page 27

Classic Spritz Cookies

Makes 6 dozen cookies

1 cup unsalted butter, softened 1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract 1/2 teaspoon kosher salt

2 1/2 cups unbleached all-purpose flour

1Preheat oven to 375 degrees.

2With an electric mixer, cream the butter and sugar until uniformly blended, about 1 minute. Scrape bowl.

3Add egg and vanilla and mix for 1 minute. Scrape bowl again.

4Add remaining ingredients and mix on lowest speed just until dry ingredients are incorporated.

5Fill cookie press to MAX line; attach desired disc; press cookies onto foil-lined cookie sheets.

6Bake for 8-10 minutes.

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

Makes 7 dozen cookies

3/4 cup unsalted butter, softened 3/4 cup dark brown sugar, packed 3/4 cup molasses

1 large egg

2 teaspoons vanilla extract 1/2 teaspoon kosher salt

1 teaspoon baking soda

4 cups unbleached all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon ground cloves

2 teaspoons ground ginger 1/2 teaspoon ground nutmeg 1 teaspoon ground allspice

1Preheat oven to 375 degrees.

2With an electric mixer, cream the butter and sugar until uniformly blended, about 1 minute. Scrape bowl.

3Add molasses, egg and vanilla and mix for 1 minute. Scrape bowl again.

4Add remaining ingredients and mix on lowest speed just until dry ingredients are incorporated.

5Fill cookie press to MAX line; attach desired disc; press cookies onto foil-lined cookie sheets.

6Bake for 10-15 minutes.

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef