Vanilla Cookie Gun Cookies
Oct
Cookies made with a cookie gun or cookie press are known as "spritz cookies." They require a recipe formulated specifically for a press. Cookie dough that is meant to be rolled will be too stiff for a press. Similarly, cookie press dough should never be chilled—that also stiffens it. When baking pressed cookies, do not line or grease your cookie sheets. The dough has to stick to the pan to release from the press—don’t worry, the cookies will release after baking as they contain plenty of fat. Bake pressed cookies just until firm—don’t allow them to brown.
In large bowl, beat margarine and sugar with electric mixer until light and fluffy.
Add egg, orange juice, vanilla extract; mix well.
Gradually add flour to mixer; beat until combined. Do not chill.
Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet.
Bake 10-12 minutes or until edges are light golden.
Cool 2 minutes on cookie sheet on cooling rack.
Remove from sheet; cool completely.
If you like, you can change the flavor of these cookies by adding 1-2 teaspoons of cinnamon to the dough or 1-2 teaspoons of maple or lemon extract. You can make the same cookie in a variety of flavors. You might also like to sprinkle them with colored sugar or chocolate chips before baking.
