Peanut Butter Spritz Cookies

I got a cookies press a few weeks ago and have not used it due to feeling a bit intimidated by it thinking it would not work. I was even searching online for more information and read horror story after horror story. However, to my surprise, my cookies turned out fabulous and it was incredibly easy. I am now in love with my cookie press. This little baby makes cookies fast, delicate and as pretty as if I picked them up from a gourmet bakery. When making these cookies I have put in the directions to not pre-heat your oven until after you made your dough. I have found this is key by allowing the dough some time in the fridge to stiffen up. In between batches, re-place the dough back into the fridge.

Here is a picture of each cookie I made. I still had about 5 more designs I did not use.

1/2 cup shortening
3/4 cup smooth peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1-1/2 cups all-purpose flour

1. In a large mixing bowl, add shortening peanut butter and sugars. Blend well with a spoon. Add egg, vanilla and flour. Continue stirring until dough forms. Place dough in fridge.

2. Pre-heat oven to 375 F. Fill cookie press with dough and press cookies onto ungreased cookie sheet, allow to bake for 10 minutes.

Yields: 3-1/2 dozen

4 Responses to Peanut Butter Spritz Cookies

  • Noor says:

    Thanks a lot I had fun with it :) .
    I had a cookie press that was pretty cheap I guess you get what you pay for right and it was the worst thing ever. But I got a good one and I love it, I can not believe I made cookies by hand when I could have pretty ones like this :)

  • They do look nice and I will try this recipe–my kids love peanut butter cookies and the ease of cookie press makes me actually want to bake. I do want to mention that they are far too dark for Spritz cookies–they should have no colour at all except a slight golden on the bottom (under the cookie)–I would lower the temperature to 350–you have to be careful when you have brown sugar in a recipe–they tend to go darker than all white sugar.

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