Equipment Needed
- Cookie press (a reliable, metal one works best)
- Stand mixer or electric hand mixer
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling racks
Step-by-Step Instructions
My process begins with the butter and sugar. I place the properly softened butter and granulated sugar in the bowl of my stand mixer fitted with the paddle attachment. I cream them together on medium speed for a full 2-3 minutes. This isn’t the time to rush. You want the mixture to become very pale, light, and fluffy. This step incorporates air, which gives the cookies their lovely, delicate texture. I scrape down the sides of the bowl halfway through. Then, I add the room-temperature egg and my chosen extract—I almost always use almond for that classic flavor—and mix until just combined, smooth, and creamy.
Now, I turn the mixer off and add the flour and salt all at once. Here’s a crucial tip I learned the hard way: I put a clean kitchen towel over the mixer and bowl before turning it on to the lowest possible speed. This prevents the famous “flour cloud” from coating my entire kitchen! I mix just until the flour is fully incorporated and the dough comes together in a soft, cohesive ball. It should feel pliable but not sticky. If I pinch it, it should hold together easily. The moment it looks uniform, I stop mixing. Over-mixing here will make the cookies tough.
This next step is the secret to successful pressing: chilling the dough. I divide the dough into two or three portions, wrap each tightly in plastic wrap, and refrigerate them for at least 30 minutes. This firms up the butter just enough so the dough will grip the inside of the cookie press and release cleanly. While it chills, I preheat my oven to 375°F (190°C) and line my baking sheets with parchment paper. I also load my desired disc into the cookie press. The classic wreath, tree, and star shapes are my holiday favorites.(See the next page below to continue…)