It also depends on how greasy the cookie dough is. Most of the cookie press recipes that I've made have been greasy enough that I didn't need to grease the pan.
(P.S. This is what a cookie press looks like.)
I agree, Bethara, that most traditional recipes for cookies put through a press have more than enough fat. This particular dough however benefits from a buttered pan. ;o) P.S. Love that photo! I have a cookie press but rarely use it, and have never tried some of the discs. I'm inspired now to play with it more.
That makes sense, AntoniaJames. I just Googled 'cookie press' and grabbed a random photo. You should play with your cookie press, you can do a lot with it.
In addition to AntoniaJames' suggestion for rolling the dough into balls, to get closer to the shape shown, you can also just roll the dough out thinly and cut it into strips (or use cookie cutters).
I'd never seen the Brer Rabbit Molasses ones AJ, thanks for pointing that out -- there are just a few small differences in the ingredients between the two.
A cookie press is a tube fitted with an end plate that you push the dough through shape the cookie. Some of the plates make little wreaths and others designs. Cookie presses are great for soft doughs, especially Spritz cookies, which are full of cream cheese (a Christmas favorite in our house).
That said, this recipe is, except for the use of the cookie press and the way the instructions are phrased, identical to the recipe that's been on the side of the Brer Rabbit Molasses jar at least since I was a young girl. The cookies can also be made by rolling the dough into one-inch balls, rolling the balls in sugar, placing them on a buttered cookie sheet 2" apart, and baking for 6-8 minutes. Let the baked cookies stand for a minute before removing to a cooling rack.
If rolling instead of pressing, chill the dough for at least an hour or two, which will make it easier to roll. ;o)
P.S. Buttering the cookie sheets is key. The great Mimi Sheraton, writing in the New York Times over 35 years ago, irrefutably makes the case for doing so: "Nothing else does so much for the finish and flavor." ;o)
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(P.S. This is what a cookie press looks like.)
I'd never seen the Brer Rabbit Molasses ones AJ, thanks for pointing that out -- there are just a few small differences in the ingredients between the two.
That said, this recipe is, except for the use of the cookie press and the way the instructions are phrased, identical to the recipe that's been on the side of the Brer Rabbit Molasses jar at least since I was a young girl. The cookies can also be made by rolling the dough into one-inch balls, rolling the balls in sugar, placing them on a buttered cookie sheet 2" apart, and baking for 6-8 minutes. Let the baked cookies stand for a minute before removing to a cooling rack.
If rolling instead of pressing, chill the dough for at least an hour or two, which will make it easier to roll. ;o)
P.S. Buttering the cookie sheets is key. The great Mimi Sheraton, writing in the New York Times over 35 years ago, irrefutably makes the case for doing so: "Nothing else does so much for the finish and flavor." ;o)