Nostalgia CDP200PINK Instrucciones Y Recetas página 16

MAPLE COOKIES
• 1 Cup Butter
• ½ Cup Real
Maple Syrup
• 2 Cups All- Purpose Flour
• ¼ Tsp. Salt
PUDDING COOKIES
• 1 Cup Buttermilk
Baking Mix
• 1 (3-oz.) Package
Instant Pudding Mix
(lemon, chocolate,
coconut, pistachio,
banana, or your
flavor of choice)
• 1 Egg
• ¼ Cup Vegetable Oil
• / Cup Granulated,
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3
White Sugar
CREAM CHEESE COOKIES
• 1 Cup Butter,
softened
• 1 (3 oz.) Package
Cream Cheese,
softened
• 1 Cup White,
Granulated Sugar
• 1 Egg Yolk
• ½ Tsp. Pure
Vanilla Extract
• 2½ Cups All-
Purpose Flour
Preheat an oven to 350˚ F (180˚ C).
Beat the butter and maple syrup together with an
electric mixer in a large bowl until smooth.
Stir the flour and salt together in a separate
bowl; gradually mix the flour mixture into the
butter mixture until just incorporated.
Put dough through cookie press and
arrange onto a baking sheet.
Bake in the preheated oven until lightly
browned, 10 to 12 minutes.
Do not overcook.
Preheat oven to 350˚ F (180˚ C).
Mix baking mix, pudding, egg and oil in
a large bowl until dough forms.
Roll dough into 1" balls. Place balls 2"
apart on the cookie sheets.
Dip ELECTRIC COOKIE PRESS into sugar. Press onto
dough ball and flatten into ¼" thick cookie.
Bake until just golden brown on the edges, about 10
minutes. Transfer to racks and cool completely.
Preheat oven to 325˚ F (165˚C).
In a large bowl, cream together butter, cream
cheese, and sugar until light and fluffy.
Beat in egg yolk and vanilla. Stir in flour until well blended.
Put dough through cookie press and
arrange onto a baking sheet.
If using floral cookie press design, make an
indentation in the center with a thimble, fill
with preserves, or press candy into center.
Bake for 15 minutes in preheated
oven. Cookies should be pale.
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