Wolfgang Puck BECP0020 - Manual (Page 13)

24
Lemon Butter Cookies
Makes 6 dozen cookies
INGREDIENTS
2 1/4 cups unbleached all-purpose flour
3/4 cup powdered sugar
1/3 cup granulated sugar
1 cup unsalted butter, softened
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
4 large egg yolks
1 tablespoon fresh lemon zest, very finely grated using a microplane
1 tablespoon fresh lemon juice
1 teaspoon pure lemon oil or extract
METHOD
1 Preheat oven to 350 degrees.
2 Combine ingredients in food processor in order listed. Pulse until
a smooth dough forms.
3 Fill cookie press to MAX line. Attach a disk which has a large
opening (Try #5 or #6).
4 Press cookies onto foil-lined cookie sheets.
5 Bake 8-10 minutes.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
23
Savory Cheddar Cheese Straws
Makes 4 dozen straws
INGREDIENTS
1 2/3 cups unbleached all-purpose flour
1 tablespoon dry mustard powder
1 teaspoon cayenne pepper (or to taste)
1 teaspoon onion powder, optional
2 teaspoons kosher salt
1 large egg
1/2 cup unsalted butter, softened
8 ounces extra sharp cheddar cheese, shredded
1/2 teaspoon extra kosher salt, for sprinkling on tops
METHOD
1 Preheat oven to 425 degrees.
2 In bowl of food processor combine all ingredients except for last
measure of kosher salt in order listed.
3 Pulse until a dough ball forms. Then, process for 30 seconds until
dough is uniformly smooth and no visible bits of cheese remain.
4 Fill cookie press to MAX line. Attach a disk which has a large
opening (Try #5 or #6).
5 Press onto foil-lined cookie sheets and sprinkle tops of each straw
with a bit of the reserved kosher salt.
6 Bake 15-20 minutes or until deep golden brown and crisp.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Cookie Press manualv4 1/9/09 12:49 PM Page 23