- 3 ½cups all-purpose flour
- 1teaspoon baking powder
- 1teaspoon kosher salt
- 1 ½cups (3 sticks) unsalted butter
- 1 ¼cups granulated sugar
- 3large eggs
- 1teaspoon vanilla extract
- Coarse or decorative sugar, sesame seeds or poppy seeds
- Nutritional Information
Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by DiningAndCooking.com
Nutritional analysis per serving (24 servings)
220 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 0 grams dietary fiber; 11 grams sugars; 2 grams protein; 53 milligrams cholesterol; 105 milligrams sodium
- Heat oven to 325 degrees. In a large bowl, whisk together flour, baking powder and salt.
- In another bowl, using an electric mixer, beat together butter and sugar on medium-high until the mixture is superlight, fluffy and pale, about 5 minutes. Scrape down sides of the bowl and add in two eggs, one at a time, and vanilla extract and beat until everything is well combined, about 2 minutes.
- Add in dry ingredients and beat just to blend, about a minute. Load dough into cookie press and make shapes as desired, pushing dough onto a parchment-lined baking sheet and spacing cookies 1 inch apart.
- Beat remaining egg with 1 teaspoon water. Using a pastry brush, coat cookies with egg wash and sprinkle with sugar (pearl, sanding and colored sugars all work here), black or white sesame seeds, or poppy seeds. Bake until golden brown and baked through, 12 to 15 minutes.
- Cookie dough can be made 5 days ahead, refrigerated (bring to room temperature before pressing them). Cookies can be baked 2 days ahead, wrapped tightly and stored at room temperature.