OK. This whole discussion just cost me $22 (gotta have two - his and hers).
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Zucchini Cheddar Bread (muffins & baby Bundt) with chives, dill and onion. Learning from past experience with this recipe, I used 2 1/2 C flour, not 3, since I seem to measure with a much heavier hand than the blogger. I also learned to not use fresh basil, which overwhelmed a batch a couple years ago. Dried chives (I’m out of fresh) and dried dill are much more tame. These baked 35 minutes. The plan is to use these with scrambled eggs for breakfasts. And freeze some for eventual reheat as a bread side with salmon.
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You won’t regret it!
I should have mentioned, the red handle one has a spear tip, I prefer that one.
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Trying to use up baking supplies before I move (also procrastobaking instead of packing). Bon appetit browned butter toffee cookies, https://www.bonappetit.com/recipe/brown-butter-and-toffee-chocolate-chip-cookies. Some user error here ( and I should know better at this point in my life)… made some smaller and put too close together on the pan… those were greasy and just never set. On the other hand, the big ones with lots of space were great!
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Do your blackberries have a softish torus (stem end)? The blackberries I grew up with were marble size, roundish and had the soft torus. I can’t imagine being able to cut them in half. We had hillsides of them.
Tart du Jour…a similar crust to the tomato tart, this had Asiago cheese and Harissa added. Ricotta with Asiago and pistachios was added to the frozen crust, the green and yellow squash were prebaked and added at the last five minutes along with the tomatoes. A dusting of cheese and fresh herbs were sprinkled over when it was removed from oven. This is definitely a repeat for us!
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My blackberries are oval shaped, not round. They are larger than marbles. I don’t know how to ascertain the relative softness of the stem end.
If people here want to make the cake, but don’t want to cut blackberries in half, leave them whole.
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Wow, this looks amazing!
Thanks, it turned out very tasty, will definitely make again. I just wrote down what I did so I can hopefully repeat.
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Practicing using a cookie press. I got an oxo cookie press for my birthday. These are the more define ones. Instructions says press once but i pressed twice because they look so small. Well now i know.,
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Beautiful! Lucious looking as are all your tarts! Love that you can compress fancy tart recipes into a few sentences yet all the info is there.
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@Elsieb thank you my kids call it my cryptic comments 
. There are more detailed comments over at lunch as Natasha asked for some details.
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how do these taste? i’m in love with the look of cookie press cookies, but i’ve never had any that made me want to eat more. clearly i’ve only had the wrong ones.
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Ditto
I made the butter cookie recipe and instead of vanilla added a teaspoon of fiori di sicilia which is a citrus and vanilla flavour. After cooling they crisped up and have a nice orange hint.
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Oh interesting! I have some of that stuff … maybe I’ll give it a go
Yay! You did it!
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I love making press cookies and have experimented a lot with recipes. Here are 2 that I think are worth eating, both from my Mom’s 1950’s Mirro Press cookbook. I use an OXO press, but the old disks from the Mirro fit in it, too.
Mirro Norwegian Crowns - with almond flavor
Refrigerate dough between fills of cylinder – got too soft when warm. Also, wash cookie sheets between batches – dough needs to cling to sheet, and sheets got “greased” as each batch baked.
Time: 10-12 min. Temp: 375 F
1/2 Cup Butter
1/4 Cup Sugar
1 Egg, unbeaten
1 1/4 Cups sifted all-purpose flour
1/2 Teaspoon almond extract
- Cream the butter and add sugar gradually
- Add the egg and almond extract
3.Add the flour. - Stir until blended well.
- Fill the cookie press, form on ungreased cookie sheets and bake.
Yield 3 dozen
Mirro Snow Flakes - with cream cheese, cinnamon, orange
Time: 12-15 min. Temp: 350 F
1 Cup Shortening
1 3oz pkg Cream Cheese (softened)
1 Cup Sugar
1 Egg Yolk
1 Teaspoon Vanilla
1 Teaspoon finely grated Orange Rind
2 1/2 Cups sifted all-purpose flour
1/2 Teaspoon Salt
1/4 Teaspoon Cinnamon
- Cream the shortening and cheese well. Add sugar gradually and cream the mixture.
- Beat in Egg Yolk, Vanilla and Orange Rind
- Sift flour with salt and cinnamon.
- Add to creamed mixture.
- Fill a MIRRO Cookie press.
- Form fancy cookies on an ungreased cookie sheets
- Decorate with colored sugar, cinnamon sugar or chopped almonds
- Bake
- Remove at once from sheets. Cool on wire cake racks
Yield 6 – 7 dozen
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Thanks, first recipe is similar to what I baked. The other look good and i will note them down.
I like them too and they are a nice addition to a cookie tray. I had a very old cookie press but this new Oxo one is as good as all the reviews.
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