Peckish Sister's Reviews
2 recipe(s) reviewed. Showing 1 to 2Sort by: Title | Date | Rating
Website: Wilton
These are our favorite spritz cookies, very important for Christmas, Easter and Valentines Day. The secret ingredient is almond extract. The secret for well formed cookies for me is to get them extruded as quickly as possible as you shouldn't refrigerate the dough and the longer it sits the harder it is to makeperfect cookies. I used to put a lot of food cooling into the dough, but now I don't and just use colored sugar. I like my Wilton press as it makes a lot of small cookies, and has great shapes for the holidays - hearts, trees, ducks, rabbits, boys, girls, dolphins! These are also great beacuse the taste of the butter comes through.
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Very cheesy crackers that make up quickly once you are done finely grating the 1 pound of sharp cheddar. The dough seemed stiff and dry - unusual for my climate, but worked fine. The dough strained my small plastic cookie press, but worked great in my Mom's old aluminum one. The crackers were incredibly cheesy and the other flavorings worked well. The cookie press patterns that made a flat cookie turned out very crisp, and the thicker had a creamy center. At first I thought it would be best to have them all crisp, but the variety was very nice. I found this recipe while looking for our favorite cookie recipe that I could share on cookbooker. I couldn't resist trying this recipe instead to bring to my son away at college. I think it would be a great dish to bring to a party. I used white sharp cheddar and the crackers still had a great color.
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