This is the second recipe I tried for use with my new
Hubby, as I said in my previous post, preferred the denser Marcato biscuits (although he found it hard to admit it to me).
Just a note on the cheaper Norpro brand (link shown here):
I received it already. Made of aluminum, it is lighter and thinner than the Marcato I bought earlier (which, interestingly, also bears the Norpro mark on the box, but is made in Italy). I would think it will not be up to denser cookie dough like the Marcato biscuits. However, I think it is still a better option than plastic ones. I will also someday try its butter spritz cookie recipe included in the manual. The light dough below should not be a problem with this cheaper Norpro cookie press.
Wilton's Classic Spritz Cookies
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups butter softened
1 cup granulated sugar
2 tablespoons milk
1 teaspoon clear vanilla extract
1/2 teaspoon no-color almond extract
Makes: 7-8 dozen cookies.
Preheat oven to 350ºF.
In bowl, combine flour and baking powder. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, vanilla and almond extract; mix well. Gradually add flour mixture to butter mixture; 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 brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet; cool completely.