Cookie making has never been my strong suit. In fact, I once made cookies that were so bad, my sister compared them to brickbats and our dog, Roxie, turned her nose up at them. I resorted to buying packaged cookies.
Then Mister developed a peanut allergy and we were instructed to avoid peanuts and tree nuts. Do you have any idea how hard it is to find packaged cookies that don’t include nuts or haven’t been made in a facility or on equipment with nuts? Oi vey! I need to learn to make cookies that are edible. I started off with cake mix cookies (cake mix, oil, and egg), but cake mixes that don’t violate the allergists instructions are hard to find. I need to go old school and make my own. I mean really make my own. Wilton to the rescue!
Surely with a Wilton Cookie Pro Ultra II Cookie Press I could make cookies that were edible… maybe even good. The Cookie Press comes with a spritzer cookie recipe that is recommended for the press. It lists almond extract as an ingredient, so I modified it a bit and added extra vanilla.
After I made the cookie dough, I weighed it to see how much it was, then I used the cookie press to press one cookie onto a plate to weigh it, so I could calculate the calorie content of each cookie.
Then on to the cookie sheet and into the oven for the recommended bake time. Out came perfect little flower shaped cookies. The real test, though, would be if my children would eat them.
Oh MY. I did it. I did it! Not only were they good, but they bore a taste similarity to a certain packaged cookie that I adore. A happy dance may be a little extreme, but you have no idea what an accomplishment being able to make an edible cookie, that my kids will enjoy, really means to me. So, yeah, I went extreme and did a little happy dance.
These vanilla spritz cookies are the perfect any day treat!
- 1 1/2 cups butter
- 1 cup Splenda (use granulated sugar, if desired)
- 1 egg
- 2 tablespoon milk
- 3 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- Preheat oven to 375F.
- Thoroughly cream butter and Splenda.
- Add egg, milk, and vanilla. Beat well.
- In separate bowl, stir together flour and baking powder.
- Add flour mixture to creamed mixture gradually, mixing to make a smooth dough.
- Do NOT chill.
- Place dough into Cookie Pro Ultra II Cookie Press and press cookies onto ungreased cookie sheet.
- Bake 10-12 minutes or until lightly browned around edges.
- Remove cookies from sheet and cool on rack.
- Makes 7-8 dozen cookies.
These turned out well enough, I am going to
*product samples were provided to facilitate article