When I was about 8 or 9, I was (still) not allowed to use the big girl mixer or oven on my own, so I mixed the cookies by hand with a wooden spoon. With the oven, well, I had help from my mom or grandma Lucy (who lived across the driveway).
A few nights ago I was looking for my mom’s cookie press. She has a Mirro Aluminum Cookie Pastry Press, and from what I could find online it was made between 1950-1955. The prices that I’ve found online for this vintage cookie press goes between $35 to $85. That’s crazy! This is a high quality cookie press that I suspect my grandmother gave to my mom and hopefully I can keep the tradition going.
Unlike the newer cookie press models, this one doesn’t have a rubber coated press inside, so, some of the cookie dough goes above the press and the outcome is that by the end, you get a little bit of dough that’s just not enough to get it through the press. Over the years, I learned that with that little dough, you can do a test batch and adjust your baking times! Since this is a original recipe, I baked the test batch of cookies (just round patties with sugar on top) and saw that I needed to adjust the baking time by adding a minute. I highly recommend that with that little extra dough you test your baking times.
Spicy Molasses Chocolate Spritz Cookies
A Foodies’ Kitchen Original Recipe
Yield: 50-60 spritz cookies
½ cup of butter, room temperature
½ cup sugar, plus more for sprinkling
¼ cup of molasses
1 tablespoon of milk
2 cups of all-purpose flour
6 tablespoons of unsweetened cocoa powder
½ teaspoon of cinnamon
¼ teaspoon of ginger
¼ teaspoon of all-spice
¼ teaspoon of cayenne pepper
¼ teaspoon of cloves
¼ teaspoon of nutmeg
¼ teaspoon of salt
¼ teaspoon of baking soda
- Preheat the oven at 375ºF and prepare your cookie press.
- Sift all-purpose flour, ginger, all-spice, cloves, nutmeg and salt. Set aside.
- Cream butter and sugar until combined. Bean in one at the time and scraping the sides of your mixer’s bowl the egg, molasses and milk.
- Add by tablespoons the sifted ingredients to the mix, scraping the sides.
- Fill in your cookie press and form your cookies on ungreased cookie sheets. Sprinkle them with sugar.
- Bake the cookies for 7-8 minutes.
- Remove from cookie sheets and cool completely on cooling racks.