These are cookies that Ernie’s mom taught him to bake. They taste best the day after baking, after they’ve been in the fridge overnight. This recipe will yield about 60 to 80 cookies, depending on which cookie cutter mold you use.
Mix the wet ingredients together in measuring cup, stirring thoroughly
2 eggs
1 teaspoon Almond extract
2 tablespoons Evaporated milk
3
Let butter reach room temperature
Leave the butter out for at least an hour so it can soften by reaching room temperature
Very Important!
The butter needs to be just the right amount of softness. Not too soft and not too hard
If it’s too hard, then you’ll find it very difficult to mold the balls that ultimately will be used in the Cookie Press
If the butter is too soft then when you try to stamp out cookies with the Cookie Press they will not form properly and will just look like blobs of dough.
4
Pre-heat oven
Set oven to 400 degrees
5
Mix dry ingredients
Mix these ingredients
1/2 teaspoon of baking powder
5 cups of flour
1 cup of sugar
6
Mix dry & wet ingredients together
Slowly add butter and flour and then the wet ingredients. This will be sticky and messy so be prepared to get hands glommed up.
7
Roll into balls
Like this...
8
Stamp out cookies
Load balls into cookie press. Then stamp out cookies using cookie press
9
Bake cookies
Put the cookie trays into the oven (at 400 degrees) for between 8 hto 10 minutes.
The cookie bottoms will be turning slightly brown when they’re done. Once you know what the ideal time is, just make the remaining batches using that ideal time.
10
Enjoy cookies
The cookies will taste best the next day. Leave them in the refrigerator overnight if possible
Then let them come to room temperature and that’s when they’ll be at peak deliciousness.
