These cookies turned out so bad that I almost wasn’t even going to bother with posting them, but I figured, hey, I’m learning, this is a learning opportunity. Besides, maybe someone will have the same problems that I encountered.
Paul, *sigh*, was attempting to help, but such comments as “You need more water in your dough” were not helping at the time of my frustrational peak. It’s a good thing he surprised me with a NEW CAMERA! He got me a Sony 10.2 Megapixel DSLR. I’m still in shock. Such an amazing, practical present for his blogging girlfriend! Don’t you just love getting presents that you would never buy for yourself? So, in the midst of my cookie breakdown, I was at least able to play with my new toy . . . even though it is so beautiful that I don’t want to touch it . . . I might wreck it!
I have already learned the importance of clean hands + camera= necessity.
Be patient as I learn how to work the camera . . . slightly different than my old point and shoot!
Anyway, back to the Almond Spritz Cookie Press Cookies. As I was saying, these were a bit of a disaster. You might not think so from the picture, but there were 25 others hiding behind the camera that I did not take a picture of. I found it difficult to maintain the proper tension on the trigger while pressing down, and while trying to get the cookie dough to stay stuck to the counter top surface. In reading tips prior to starting, it was mentioned a number of times not use a non-stick surface as the dough needs something to “pull” it out of the tube. I ended up with a couple of trees, candy canes, snowmen/angel looking things . . . and some other undistinguishable shapes.
Another annoyance . . . the sprinkles didn’t stick to the cookies!!!!!!! Grrrrr.
Almond Spritz Cookies
1 cup butter at room temperature
1 cup sugar
1 egg
2 1/2 tsp almond extract
1/4 tsp salt
2 1/4 cups all purpose flour
Preheat oven to 375 F
Combine the butter and sugar in a large bowl. Using an electric mixer set on medium speed, beat until light and fluffy. Beat in the egg, almond and salt. Using a spoon, stir in the flour until well mixed. Pack the dough into the cookie press. Fit with the desired disk design. Press the dough out onto ungreased baking sheet spacing the cookies 1″ apart. Bake until lightly golden, about 10-12 minutes. Gently transfer the cookies to wire rack to cool. Decorate as desired.
