This recipe was just perfect ! I was desperate because I couldn't find a recipe that worked with my cookie press, and as I pressed my first cookie I was soooo happy I almost cried ! ;) I followed the recipe and the cookies are beautiful and delicious!

Clearly I have done something wrong. The dough was so stiff that it would not release from the cookie press. So I took another reviewer's advice and decided to use for roll out cookies. Unfortunately, I did not have time so refrigerated to dough overnight. Uh-oh. The dough turned into two lovely buff-colored cannonballs, never to soften again. Any suggestions?

This is an excellent recipe and very easy to use! For those who threw away the dough because it was too stiff---WHY didn't you just roll it out and use cookie cutters? Threw away the dough????

This recipe is amazing! The dough mixed up easily, passed through the cookie press perfectly, and the cookies taste incredible! I took the advice of another commenter, and added 1 tsp. of almond extract to the dough when I added the vanilla. The only other thing I'd add is that they took closer to 11-12 minutes in my oven, rather than the 7-10 minutes advised in the recipe. This recipe will have a permanent place in my repertoire! Well done, Martha! :)

I'm confused by the negative comments! I've literally made this recipe hundreds of times and it is always perfect. One tip: I beat the heck out of the dough at the end, this keeps it pliable and smooth. I use an Italian aluminum press, which I have had for about 15 years, I think I even bought it from Martha, and it has never let me down.

The dough as is was too stiff to get through my Pampered Chef cookie press. I added 2 tbsp. of milk and it worked much better.

I think Cooks Illustrated Spritz Recipe is more consistent in a Cookie Press:
Ingredients
1 large egg yolk
1 tablespoon heavy cream
1 teaspoon vanilla extract
1 cup unsalted butter (2 sticks), softened (about 70 degrees)
2/3 cup sugar (about 4-3/4 ounces)
1/4 teaspoon table salt
2 cups unbleached all-purpose flour (10 ounces)
Bake 375 degrees for 10-12 minutes rotating sheet half way through for even browning.

I read the comments before baking, adding the extra butter and taking away some of the flour. It was like working with wet mashed potatoes, very hard to get a decent shape from my press. Very buttery and crumbly, lovely but I'll try the less butter more flour next time. Cookies, very yummy!!

I read the comments before baking, adding the extra butter and taking away some of the flour. It was like working with wet mashed potatoes, very hard to get a decent shape from my press. Very buttery and crumbly, lovely but I'll try the less butter more flour next time. Cookies, very yummy!!

I had to throw away the dough. It was way too stiff. I wish I would have read the comments first. THe few cookies that I managed to get through the press were delicious.

I increased the butter by 1/2 cup making it 2 cups butter and decreased the flour to 2 1/4 cups and this was perfect, also added 1 tsp almond extract and they were gone as I was taking them out of the oven.

Use only 2 3/4 cups sifted flour. Remove from oven when slightly golden brown around edges. Remove from pan to rack immediately or they stick. These were great!

Use only 2

It is important to sift the flour. If you don't you are adding more flour then the recipe is actually calling for. This will make your dough to thick. Hope it helps! :)

I'll have to agree with janebev. The dough had a good flavor but it was so stiff it wouldn't 'press' properly. I ended up baking them like a drop cookie.

I found the dough to be just right and it made 3-4 dozen beautiful cookies!

There was no way the dough would even go through my press. This recipe had way to much flour. I would not reccomend thsi to anyone!