alidafrizzell
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Chef Kearns said:Try the weight watcher cake recipe in it. When it is mixed up it is soooo thick almost like a cookie batter. 1 can of 100% Pumpkin mix with 1 box cake mix (I use chocolate, but you can try Spice flavor also).
If it's anything of a batter consistancy, it will not work in the press.ericadboone said:I tried the weight watcher recipe last night...didn't work. just made a big mess to clean up I tried adding some four and chilling the dough (more like batter) but I just couldn't make it work. I used a large can of pumpkin.
RossDeb2 said:I found this recipe on line. I have not had a chance to try it yet. In the US, you could probably substitute your cinnamon plus spice. Still searching for a shortcut version.
Pumpkin Spritz Cookies Recipe
1 cup butter, softened
1/2 cup granulated sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/3 cup canned pumpkin
1 large egg
1 teaspoon vanilla
2-3/4 cups all-purpose flour
3/4 teaspoon baking powder
additional ground nutmeg
Pre-heat your oven to 400 F.
In a large mixing bowl beat the butter until creamy. Beat in the sugar and spices until well combined.
Mix in the pumpkin, egg and vanilla until well combined.
In a separate bowl, stir together the flour and baking powder. Stir the flour mixture into the butter mixture until well combined.
Place the dough into a cookie press and press out shapes onto an ungreased half sheet pan (for best cookie baking results use a half sheet pan, not a non-stick cookie sheet).
Lightly sprinkle the cookies with additional nutmeg.
Bake 6 to 8 minutes or until set but not browned. Allow the cookies to cool 2 minutes on half sheet pan and then remove them to wire racks to cool completely.
A cookie press is a kitchen tool used to create various shaped cookies by pressing dough through a disc or patterned plate.
Yes, you can use either fresh or canned pumpkin puree for this recipe. Just make sure to drain any excess liquid from the canned pumpkin before using.
Aside from a cookie press, you will also need a baking sheet and parchment paper to make these cookies.
The baking time for these cookies is about 10-12 minutes at 375°F. You will know they are done when the edges start to turn golden brown.
Yes, you can freeze the cookie dough for up to 3 months. Just make sure to wrap it tightly in plastic wrap or store it in an airtight container before freezing. Thaw in the refrigerator before using in the cookie press.