These cookies are convenient to make because the dough doesn't require chilling before the cookies are pressed out. A small batch is prepared with this recipe, which can be doubled, or make a differently flavored batch each time using various liqueurs; amaretto, butterscotch schnapps, coffee flavored Kahlua, Limoncello, banana, coconut or dark rum, and ginger brandy are some we've tried and had success with here in the test kitchen. If you've used the higher proportion of flour called for above, 1 tablespoon liqueur can be added for stronger flavor.
Combine all ingredients well. Pack into cookie press and press shapes out onto a greased cookie sheet.
Bake in a 350°F oven for 10 minutes, watching carefully as these cookies over-bake easily. Remove when lightly golden brown along edges. Cool on wire racks.
Submitted by: CM
