| Marge Volk's Christmas Press Cookies | |
Innkeeper Dotty Kyle
Innkeeper Comments:
It's named in honor of a neighbor, over 50 years ago, in Maplewood, New Jersey, who made these and shared an old German family recipe with me when I was a teenager. I've been making them ever since and haven't found anything that comes near to topping them. They're easy, make lots of cookies, and taste -- well, just try them!
Over the years, I have tried a number of different kinds of cookie presses, including mechanized and electric cookie shooters. The best I have found is an inexpensive screw-type press, with a fairly sizeable container (6" x 3") for the dough. The secret is in using a cold cookie pan, so the dough sticks a bit to it and comes free from the press.
Ingredients:
Mix well. You'll be best off with a heavy-duty mixer. If one isn't available, you'll have to get into it with your hands, as this is a very stiff dough.
Put through a cookie press, using Christmas designs; stars, trees, ribbons, etc. I use the disc which makes a 1/2 rope to make wreaths, candy cane shapes and sticks which, after baking, I dip in melted chocolate chips and then into non-pariels or sprinkles. Colored sugars and cinnamon candies can be used to decorate the cookies before baking.
Bake on ungreased cookie pans for 8 to 10 minutes, until just golden, at 350 degrees F.
These cookies keep well in an air-tight container -- if they haven't been eaten up immediately.
West Hill House Bed and Breakfast
1496 West Hill Road
Warren, Vermont 05674
(800) 898-1427
Instructions: