Use and Care Manual

8
RECIPES (CONTINUED)
Butter Cookies *
Yield: About 12 dozen cookies
Ingredients
•
1 ½ cups (3 sticks) unsalted butter,
•
2 large eggs, at room temperature
at room temperature
•
1 teaspoon vanilla extract
•
1 cup sugar
•
4 cups all-purpose flour
•
½ teaspoon salt
Directions
1. Preheat the oven to 400°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, 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.
Variations:
For Butter Citrus Cookies: Substitute vanilla with 1 tablespoon of grated orange zest
For Lemon Poppyseed Cookies: Substitute vanilla with 2 teaspoons of lemon extract,
and add 2 tablespoons of poppyseeds
Gingerbread Spritz Cookies *
Yield: About 10 dozen cookies
Ingredients
•
1 cup (2 sticks) unsalted butter,
•
3 cups all-purpose flour
at room temperature
•
¼ teaspoon salt
•
½ cup packed light brown sugar
•
½ teaspoon ground nutmeg
•
½ cup molasses
•
1 ½ teaspoons ground cinnamon
•
1 teaspoon vanilla extract
•
¼ teaspoon ground cloves
•
1 large egg, at room temperature
•
2 ½ teaspoons ground ginger
Directions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, cream together butter and sugar. Add molasses, vanilla
and egg, continuously beating.
3. In a separate bowl, mix together the flour, salt, nutmeg, cinnamon, cloves and
ginger. Gradually add the flour mixture, beating until well incorporated.
4. Refrigerate dough for 30 minutes.
5. Place refrigerated dough in Cookie Press with desired disk. Press dough out onto
an ungreased baking sheet.
6. Bake for 5 to 7 minutes or until the cookies are lightly browned on the edges.
Rotate baking sheet halfway through baking time.
*Recipe developed in the OXO Test Kitchen
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*Recipe provided by longtime OXO friend, Fraya Berg