Kuhn Rikon CLEAR COOKIE PRESS Manuel D'utilisation Et Recettes page 7

GINGER SPICE COOKIES
2½ cups plain fl our, sifted
1½ tsp. ground ginger
1 tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. salt
1 cup unsalted butter,
at room temperature
¾ cup fi rmly packed golden
brown sugar
1 tbs. grated orange zest
1 egg
CHEESE STRAWS
8 oz. sharp cheddar cheese,
grated
12 tbs. margarine, softened
1 egg
½ tsp. Tabasco sauce
1¾ cups plain fl our, sifted
½ tsp. paprika
1 tsp. salt
¼ tsp. cayenne pepper
With your cookie press, it's easy to turn out attractively
shaped cookies in minutes. Formed into holiday patterns
and decorated with coloured crystal sugars or confectioners'
sugar icing, they're just the thing for a special occasion.
Preheat oven to 350 °F.
Sift together the fl our, ginger, cinnamon, cloves and salt into
a bowl; set aside. Combine the butter, brown sugar, orange
zest, and egg in a large bowl. Using an electric mixer set on
medium speed, beat until light and fl uffy. Reduce the speed
to low, add the fl our mixture and mix until well blended.
Pack the dough into a cookie press. Fit with the desired
disk design.
Press the dough out onto ungreased baking sheet, spacing
the cookies 1 inch apart. Bake until just fi rm to the touch,
about 12-15 minutes. Transfer the cookies to wire racks
to cool.
Store in an airtight container at room temperature for up
to 5 days.
Makes about 4 dozen cookies.
Preheat oven to 400 °F.
Blend cheese, margarine, egg, and Tabasco sauce; set
aside.
Sift fl our, paprika, salt, and cayenne pepper together. Sift
fl our mixture gradually over cheese mixture; either use food
processor fi tted with a metal blade or work like pastry,
kneading until soft and well blended.
Pack the dough into cookie press according to the instruc-
tions.
Use small star-shaped cookie disk. Holding cookie press at
an angle, press the trigger twice, dragging the press away
to make a 3-inch long straw or press continuously to make
one long straw and cut later into smaller pieces. Space the
straws 1 inch apart.
Bake 10-13 minutes or until golden brown. Remove immedi-
ately to cooling rack. Cool completely before storing.
Makes about 5 dozen straws.