love the blue tin cookies. also choco chip, peanut butter cookies not store baked or bought. make myself from scratch

Here are some spritz cookies that I made just the other day, and they came out just right. http://www.recipelink.com/msgbrd/boa.../DEC/6718.html It's from a recipe booklet that came with a Mirro Cookie press in the 1950's. I used the flower design and put half a candied cherry in the center of each one. They look and taste very festive. I had to immediately hide them in the freezer or they'd be gone by now.

Do not use parchment because it will pull up as you lift the press, and do not grease the cookie sheet. The finished cookies do not stick on the sheet, and the dough needs to cling as you lift the press each time. Watch them closely as they bake because they tend to brown faster than the recipe said. Enjoy!

Here's one we love and make every year. It gets better after a few days when the flavors have time to blend.



Egg Nog Cookies

Recipe By :
Serving Size : 52 Preparation Time :0:00
Categories : Cookies, Drop

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter -- softened
3/4 cup sugar
1 egg
3 cups all-purpose flour
1 1/4 teaspoons ground nutmeg
2 teaspoons rum extract
2 teaspoons vanilla extract
Vanilla Rum Frosting
1/4 cup butter
3 cups sifted powdered sugar -- divided
2 tablespoons milk
1 teaspoon vanilla extract
1 teaspoon rum extract

Cookies:

Cream butter; gradually add sugar, beating until light and fluffy. Add egg; mix well. combine flour and 1 1/4 teaspoons nutmeg; add to creamed mixture, mixing until blended. Stir in the flavorings.

Shape dough into medium sized balls. (I like to press them with a fork making a criss cross design.) Place 2 inches apart on an ungreased cookie sheet. Bake at 350 degrees for 12 minutes or until lightly browned. Cool on wire racks.

Spread frosting on cookies and sprinkle with nutmeg. Store in an air tight container. Makes 4 1/2 dozen.

For frosting: Cream butter; gradually add 1 1/2 cups sugar, beating well. Add remaining ingredients and remaining sugar. Beat until smooth. Makes 1 1/2 cups.

Description:
"Yum! Yum!"
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My Mother always made these with her Mirro Cookie Press...I sure wish you could still find them. All the 'new" type just dont work like her old Mirro !!! I have probably 3 cookie press's and not a one works like the old hand crank Mirro she had.

I very rarely buy cookies in the store but these are ones that I do buy. So gooooood. My friends and I are doing a cookie bake this weekend. I'll make my biscotti and take them with me so that it speeds up the process since one gal has to go back to NC the same day. I'm so looking forward to it.

You might have some luck finding one in an "antique" store. I'm not pulling your leg! Also, there are hundreds of them on eBay right this minute. If it doesn't have the booklet, you can find it online here: http://anna-gastronomy101.blogspot.c...ro-cookie.html

I had an electric cookie press for a number of years, but eventually went back to the old one because the electric one had a very narrow tube and was more trouble to fill and clean.

I'm pretty sure that any dough that works in a press will also work well with cookie stamps or the bottom of a glass, and that might be the most efficient way of making molded cookies when you take into account assembly time and the fact that the old cookie press isn't supposed to go into the dishwasher.

I'm editing to add that you can also use a disc from one of these presses as a stamp. I saw that idea in a magazine one time, and it's a time saver over using the press, or rescues your effort when for some reason the press won't work right for you. It's not the same look, but some of them, such as the Christmas tree, dog, camel and wreath (or flower?), look quite nice. Just press the disc on a small dough ball until a little of the dough comes through and lift straight up.

I buy every one I can find at garage sales, estate sales, auctions, and antique shops. I figure I have enough to last me till I die. I sent one to my daughter's house and one to my granddaughter's. They live 10 hous away from me but when I go to visit, I can make cookies with them. and, they do break sometimes so that's why I have extras. Every time I buy another one, my DH says, don't you have one of those? If I die first he'll have a few to get rid of cause he loves to eat those cookies but doesn't have a clue about how to make them.... ha ha

One of my family's favorites

[h=3]Molasses Chocolate Lace Cookies <o:p></o:p>[/h]Cookies
2/3 cup butter (do not use margarine)
2/3 cup Pillsbury’s Best All Purpose or Unbleached Flour
2 cups quick-cooking rolled oats
1 cup sugar
¼ teaspoon salt
¼ cup milk
¼ cup molasses
1 teaspoon vanilla

Filling
1 (11 ½ oz.) package (2 cups) milk chocolate chips

Heat oven to 375º F. Line cookie sheets with foil. Melt butter in medium saucepan over low heat; remove from heat. Lightly spoon flour into measuring cup; level off. Stir flour and remaining cookie ingredients into melted butter; mix well. Drop by level teaspoonfuls about 3 inches apart onto foil-lined cookie sheets; spread thin with rubber spatula.

Bake at 375º F for 5 to 7 minutes or until lacy and golden. Cool completely on cookie sheet (at least 15 minutes). Peel foil away from cookies.

Melt chocolat chips in small saucepan over low heat, stirring constantly. Spread thrin layer of melted chocolate on flat side of half the cookies. Top with remaining cookies. 3 ½ dozen sandwich cookies. <o:p></o:p>

Another favorite:

Venetians

8 ouncesalmond paste
<LABEL><INPUT id=cbxIngredient name=ctl00$CenterColumnPlaceHolder$recipeTest$reci pe$ingredients$rptIngredientsCol1$ctl02$cbxIngredi ent type=checkbox>1 1/2 cupsbutter, softened
</LABEL>
<LABEL><INPUT id=cbxIngredient name=ctl00$CenterColumnPlaceHolder$recipeTest$reci pe$ingredients$rptIngredientsCol1$ctl03$cbxIngredi ent type=checkbox>1 cupwhite sugar
</LABEL>
<LABEL><INPUT id=cbxIngredient name=ctl00$CenterColumnPlaceHolder$recipeTest$reci pe$ingredients$rptIngredientsCol1$ctl04$cbxIngredi ent type=checkbox>4eggs, separated
</LABEL>
<LABEL><INPUT id=cbxIngredient name=ctl00$CenterColumnPlaceHolder$recipeTest$reci pe$ingredients$rptIngredientsCol1$ctl05$cbxIngredi ent type=checkbox>2 cupssifted all-purpose flour
</LABEL>
<LABEL><INPUT id=cbxIngredient name=ctl00$CenterColumnPlaceHolder$recipeTest$reci pe$ingredients$rptIngredientsCol1$ctl06$cbxIngredi ent type=checkbox>1 teaspoonalmond extract
</LABEL>

• <LABEL><INPUT id=cbxIngredient name=ctl00$CenterColumnPlaceHolder$recipeTest$reci pe$ingredients$rptIngredientsCol2$ctl01$cbxIngredi ent type=checkbox>1/4 teaspoonsalt
  </LABEL>
• <LABEL><INPUT id=cbxIngredient name=ctl00$CenterColumnPlaceHolder$recipeTest$reci pe$ingredients$rptIngredientsCol2$ctl02$cbxIngredi ent type=checkbox>4 dropsred food coloring
  </LABEL>
• <LABEL><INPUT id=cbxIngredient name=ctl00$CenterColumnPlaceHolder$recipeTest$reci pe$ingredients$rptIngredientsCol2$ctl03$cbxIngredi ent type=checkbox>4 dropsgreen food coloring
  </LABEL>
• <LABEL><INPUT id=cbxIngredient name=ctl00$CenterColumnPlaceHolder$recipeTest$reci pe$ingredients$rptIngredientsCol2$ctl04$cbxIngredi ent type=checkbox>1 1/2 cupsapricot jam
  </LABEL>
• <LABEL><INPUT id=cbxIngredient name=ctl00$CenterColumnPlaceHolder$recipeTest$reci pe$ingredients$rptIngredientsCol2$ctl05$cbxIngredi ent type=checkbox>1 poundsemisweet chocolate, chopped
  </LABEL>

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<!-- Directions, Prep/Cook/Ready Times, KitchenView button -->[h=3]Directions[/h]

1. Grease 3 - 13 x 9 inch pans. Line with wax paper. Preheat oven to 350 degrees F (180 degrees C).
2. Combine almond paste, sugar, butter, egg yolks and almond extract. Beat for 5 minutes until light and fluffy. Beat in flour and salt.
3. In a separate bowl, beat egg whites until stiff peaks form. With a wooden spoon, fold into the almond mixture.
4. Divide dough into 3 -1 1/2 cup portions. Add red coloring to one of the portions, and green to the another. Spread the batter in the 3 separate prepared pans (keeping the colors separate).
5. Bake for 15 minutes, or until edges are golden brown. (Each layer will be 1/4 inch thick). Remove cakes from pan immediately. Cool thoroughly.
6. Stack layers in a 9 x 13 inch pan, spreading apricot jam between layers (no jam on top layer). Place second 9 x 13 inch pan on top and weigh down with two 5 pound bags of sugar or flour. Refrigerate overnight.
7. Melt chocolate over hot water and spread over cake. Allow to set. Trim edges and cup into 1 inch squares.

I stumbled across the Betty Crocker website. There is a white chocolate macaroon cookie that is addictive and scrumptious. You take their pouch of sugar cookie mix and add coconut, butter, white baking chips and coconut extract to. After cooled you melt some more white chips and a spoon of shortening together and drizzle a glaze over. Hubby who HATES coconut can't get enough of these babies. Another good recipe is this section is the mint chocolate chip cookies.