To shape dough for rings, attach a 1/2”-inch tip to a metal cookie press. Fill cookie press with dough. (Note: this will not work with a pastry bag – the dough is too stiff). Press dough out onto flat surface in long strands. Alternatively, use a stand mixer sausage stuffer to create the long strips. Cut into lengths to fit the prepared rings. Rolls strands between palms and counter-top to make strips as smooth and even as possible. Place into rings and seal ends. Do not overfill rings or they will be difficult to remove from pan after baking.