Experts and BHG readers answer.
Why won't my spritz cookies release from the cookie press?
My dough is warm and my pan cold. Why do my cookies still not release from the press? I just get blobs.
Try using our recipe (below). Make sure you are using real butter, as substitutes contain water and will make the dough softer.
Prep: 25 minutes Bake: 8 minutes per batch Oven: 375°F
Makes: about 84 cookies
1-1/2 cups butter, softened
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon almond extract (optional)
3-1/2 cups all-purpose flour
Colored sugar (optional)
1. Preheat oven to 375°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg, vanilla, and, if desired, almond extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
2. Force unchilled dough through a cookie press onto an ungreased cookie sheet. If desired, sprinkle cookies with colored sugar. Bake in the preheated oven for 8 to 10 minutes or until edges are firm but not brown. Transfer to a wire rack and let cool. If desired, drizzle cookies with Powdered Sugar Icing.