Piped Cookies

Not as precise as pressed cookies, they are formed by squeezing the dough through a pastry bag. The shape and design come from whatever plain or decorative tube you put on the end. Firm doughs are the easiest to pipe because they hold their shape and the bag must be firmly squeezed to force them through. Looser mixtures, such as the batter for ladyfingers, are a little more difficult to pipe because the flow is more difficult to control.