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.
- 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.
- Press out cookies of the desired shape and size directly onto prepared cookie sheets.