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.
Measure flour carefully; too much may make cookies firm, dry and tough.
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Most cookie doughs may be refrigerated or frozen, then baked later. When placed in airtight…
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