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Using a cookie press takes practice and patience. If your first few attempts don’t work, scoop up the dough and try again. Use ungreased baking sheets and be certain to use only butter, not margarine, in your dough. It’s very important to chill the dough thoroughly, and chill the baking sheets, too—never use them hot from the oven.
Biscotti is derived from "bis" (twice) and "cotto" (cooked). This crunchy confection has its…
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To tint cookie dough easily and evenly, add food coloring as the liquid ingredients are being…
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