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Bagged

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
Bagged or pressed cookies are made from soft doughs. The dough must be soft enough to be forced through a pastry bag but stiff enough to hold its shape. For stiffer doughs, you may want to double-bag the dough (for example, put a disposable bag inside a cloth bag) for extra strength.
  1. Fit a pastry bag with a tip of the desired size and shape. Fill the bag with the cookie dough. Review for tips on the use of the pastry bag.
  2. Press out cookies of the desired shape and size directly onto prepared cookie sheets.

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