Use and Care Manual

76
RECIPES
Cream Cheese Spritz Cookies *
Yield: About 8 dozen cookies
Ingredients
•
1 cup (2 sticks) unsalted butter, cold
•
1 teaspoon vanilla extract
•
3 ounces brick cream cheese, softened
•
2 ½ cups all-purpose flour
•
1 cup sugar
•
¼ teaspoon salt
•
1 egg yolk
•
½ teaspoon ground cinnamon
Directions
1. Preheat the oven to 350°F.
2. In a large mixing bowl, cream together cubed butter and cream cheese. Add sugar
and egg yolk, beating until light and fluffy. Mix in vanilla.
3. In a separate bowl, mix together the flour, salt, and cinnamon. Gradually add the
flour mixture, beating until well incorporated.
4. Place dough in cookie press with desired disk. Press dough out onto an ungreased
baking sheet.
5. Bake for 12 to 15 minutes or until the cookies are golden brown on the edges.
Rotate baking sheet halfway through baking time.
*Recipe developed in the OXO Test Kitchen
Chocolate Shortbread Cookies *
Yield: About 12 dozen cookies
Ingredients
•
1 ½ cups (3 sticks) unsalted butter,
•
2 large eggs, at room temperature
at room temperature
•
3 ½ cups all-purpose flour
•
1 cup sugar
•
½ cup unsweetened cocoa powder
•
½ teaspoon salt
•
1 tablespoon vanilla extract
Directions
1. Preheat the oven to 375°F.
2. In a large mixing bowl, cream together butter, sugar and salt. Beat until light and
fluffy. Add vanilla and eggs one at a time, continuously beating.
3. Gradually add flour and cocoa powder, beating until well incorporated.
4. Place dough in cookie press with desired disk. Press dough out onto an ungreased
baking sheet.
5. Bake for 8 to 10 minutes or until the cookies are golden brown on the edges.
Rotate baking sheet halfway through baking time.
*Recipe provided by longtime
OXO friend, Fraya Berg
As with all OXO products, we tested and retested the Cookie Press until we got it
right. In the development of this product, the following four recipes were shared and
loved by the OXO family, and now it is our pleasure to share them with you.