An old-fashioned kitchen tool still has use today for forming perfect cookies. the Mirro cookie pastry press holds soft cookie dough in the chamber. A twist of the dial at the top extrudes the dough through the shaped disc on the tip. The design in this disc determines the style of cookie which comes out. A cookie press is required for making pressed spritz cookies, popular at Christmas. Substitute pastry dough for cookie dough to create delicate-shaped pastry.
- Skill level:
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Things you need
- Baking tray
- Mirro cookie press
- Cookie dough
Preheat the oven as directed in your recipe.
Place the baking tray in the freezer for 10 minutes to chill the pan.
Insert the desired disc into the end of the cookie press.
Remove the dial end and fill the chamber ¾ full with soft cookie dough.
Screw the end of the cookie press onto the back, and remove the baking tray from the freezer.
Hold the cookie press in your left hand perpendicular to the baking tray with the legs of the press against the baking tray.
Twist the dial with your right hand to the right until you see cookie dough coming out around the edges of the bottom of the press.
Stop turning with your right hand and twist your left hand holding the cookie press to the left to shut off the flow of dough.
Lift the press straight up away from the baking tray as you twist with your left hand to leave behind a cookie.
Repeat making the cookies, spacing them one inch apart on the baking tray and bake immediately.
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