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1 Cookie Press Cookies

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Cookie Press Cookies

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Ingredients

60 portion(s)

Cookie Ingredients

  • 250 g soft butter
  • 80 g icing sugar
  • 360 g plain flour
  • 120 g Corn Flour
  • 1 teaspoon vanilla
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Recipe's preparation

    Butter Cookie Ingredients for use in a Cookie Press

  1. Turn oven on 180 degrees.  I grease the baking trays and then add baking paper so as the paper doesn't lift when you raise the cookie press.

    Add butter and sugar to TM bowl, cream 20secs sp 4.

    Add the rest of the ingredients to the bowl, 10secs sp 6. 

    Scrape sides, 10 secs sp 6.

    Spoon into cookie press. 

    Cook each tray for 10-12mins, till slightly brown.  Cool on wire rack. 

    These cookies will melt in your mouth.

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Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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Tip

You can add some Almond Essence or Cocao for different flavours.

Eat on a plate, these are very soft melt in your mouth cookies.

You can also use buttercream icing to stick cookies together, they are very soft cookies though.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Wish I'd read the other comment first... totally...

    Submitted by misskaty on 3. February 2018 - 22:16.

    Wish I'd read the other comment first... totally agree, the dough was way too thick for the cookie press.
    I ended up adding more butter/icing sugar/cornflour until the consistency was okay to be pressed.

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  • (No Subject)

    Submitted by Denky on 30. September 2017 - 17:06.

    This recipe doesn’t work, it’s too thick to go through the cookie press, I added an egg which helped. Sadly the cookies tasted floury and unpleasant. Would not make again.

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