I have used this Betty Crocker recipe for years with great success and one change. I add 1/4 to 1/2 teaspoon of salt with the flour. They are especially good when glazed with a simple confectioner's sugar icing after they have cooled. Cook's Illustrated has an excellent recipe that uses cream cheese. One more tip: make sure the cookie sheet is not warm when you press the dough out or the shaped dough won't release from the press; the same thing hapens if you line the cookie sheet with parchment. A bare, ungreased cookie sheet is best.
Spritz - Pressed Cookies
Minxie Posted: 01/01/14