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Ginger & Lemon Cookies

CNP's picture

I'm making the Ginger and Lemon Cookies from FC75. I wanted to follow the tip to pipe them as spritz cookies to make them look a little prettier but I'm having a hard time piping the dough (I'm using a pastry bag and not a cookie press). Does Abby or anyone else have a suggestion?


Thanks!


Cynthia

ADodge's picture

(post #67335, reply #1 of 2)

Like all dough that's pushed through a cookie press or piped from a nag, it must be super soft. mind you, not melted, but nice and soft. I'd recommend using a large star tip and filling the bag only one- quart of the way full. This way you aren't pushing on a zillion pounds of dough for each cookie-- while that will certainly work your arm muscles, you won't end up with pretty cookies. Remember, as often is the case with baking, slow and steady wins the race. Small amount of soft dough and a large star tip will get you the results you are looking for.

CNP's picture

(post #67335, reply #2 of 2)

Thanks!