I needed a few gifts for my team at work, so decided I should bake. Because I needed quite a few cookies, I decided that using my spritz cookie press would be a good idea.
If you haven't used a cookie press before, they are pretty cool. Here's a picture.
You place your dough into the barrel, add a disc, and out come your cookies in nifty little shapes.
Well, in theory.
I have made them before, with Ms. Scarlett's assistance, and they were a smashing success. She is very good with her hands and dough. Me, not so much. I am going to recommend this recipe for spritz cookies with a few caveats.
If you aren't mechanical, for the Love of Pete, do not lose the Wilton people's instruction manual which is probably very helpful. Mr. L had to assemble the gun and dry-fire it for me.
If you live somewhere humid (ahem, Hilo, Hawaii), chill your dough. In fact, keep it in the refrigerator until it's time to fill the barrel for the next batch. In fact, install air conditioning. Toward the end of my session, there was no making the cute shapes anymore. They were spritz blobs. I might have been able to cease production and chill the dough, but that would have meant preheating the oven again and postponing my 8:45 bedtime.
When the Wilton people tell you to use an "ungreased cookie sheet," they are not just jerking your chain. I had to wash the sheets in between batches, because any previous cookie sheen would cause the incoming spritz not to stick.
It takes a little practice to get rolling. Once you do, though, you can crank out cookies at the speed of light.
All in all, though, I was very happy with the end product gifts (photo below) and the recipe is just delicious.
Because avocados are my favorite food, I am JUST A LITTLE BIT EXCITED about this year's crop. Guacamole, anyone?
Two avocados, cubed and lightly mashed
1 tablespoon minced shallot
1 small tomato, chopped
1 teaspoon of garlic
Two "shakes" of Tabasco Sauce
1 squeeze lime