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Molded or pressed
These three-dimensional cookies are great favorites everywhere, but especially in Europe where women are artists at shaping dough. The dough for molded and pressed cookies is quite short (rich in butter and shortening). There are three basic ways to handle it:
1. Roll into chunky logs (a la refrigerator cookies), chill until firm, slice thin and bake.
2. Never fill a cookie press or pastry bag more than 1/2 to 2/3 full; the heat of your hands will make dough too soft.
3. Never try to press dough containing nuts or fruit - this will clog the press.
4. Always press dough on cool or cold sheets.
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