Help! Cookie Press Issues - Kristy Tate in Seligman, MO
Click For Summary
Discussion Overview
The thread centers around issues experienced with the Pampered Chef cookie press, particularly difficulties in getting cookies to come out correctly. Participants share their personal experiences and suggestions regarding flour measurement, dough preparation, and recipe variations.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant, identifying as a consultant, mentions a customer struggling with the cookie press and seeks suggestions for improvement.
- Another participant recalls a recommendation from a tour about specific types of flour working better with the cookie press.
- One user suggests searching previous discussions for tips and recipes related to the cookie press, describing it as "unpredictable."
- A participant shares that proper flour measurement is crucial, advising to spoon flour into the measuring cup rather than scooping it directly.
- One consultant provides a detailed cookie recipe that has worked well for them, including variations for different flavors.
- Another participant notes that conference discussions indicated that most cookie press issues stem from incorrect flour measurement, emphasizing the importance of technique.
- One participant expresses confusion about the differences in measuring techniques and their impact on cookie press performance.
- A user mentions that cookie presses, in general, can be temperamental, suggesting simpler designs yield better results.
Areas of Agreement / Disagreement
Views differ on the specific techniques and factors affecting cookie press performance, with no clear consensus on the best approach to resolve the issues raised.
Contextual Notes
Participants share a variety of personal experiences and insights related to using the cookie press, highlighting the challenges and nuances involved in its operation.
Who May Find This Useful
Consultants and users of the Pampered Chef cookie press may find the shared experiences and tips relevant to their own usage and troubleshooting efforts.
kitchenqueen
- 420
Try a searchThere was a discussion about the cookie press sometime ago. I just did a search and lots of things came up including tips and recipes. Go to the search bar by clicking on search at the top and type in "cookie press". That should give you some helpful tips to give to your customer. To me, the cookie press is "unpredictable"! I haven't used it for a show yet...I think I need to practice more. 
Ann F
Gold Member
- 680
dianevill
Gold Member
- 2,499
Cake MixI use the following recipe. There are some variations at the end that I use, too. I've never had a problem when I use this recipe, and I use it often:
Basic Butter Recipe
1lb. (4 sticks) butter, divided
1 pkg. (18.25 oz) white cake mix
2 ¾ cups (11oz) all-purpose flour
Preheat oven to 350 Deg. F. In small bowl, microwave 2 sticks of butter on high, 1 minute or until just melted. Slice remaining butter into ½ inch pieces; add to melted butter tossing to coat. Allow butter to stand 3-5 minutes or until softened. Meanwhile, measure flour, add cake mix, and blend to break any lumps. Whisk butter until smooth and free of lumps. If necessary, return butter to microwave for 10-20 seconds or until creamy and pourable. Do not melt completely. Pour butter all at once into dry ingredients, thoroughly scrape butter from bowl. With mixing spoon, mix until dry ingredients are incorporated and dough is smooth. Fill Cookie Press and press cookies onto baking stone or parchment paper. Bake for about 15 minutes. Cool 3 minutes on baking stone, the remove to cooling rack. Makes approximately 8 dozen cookies.
Flavor Variations: Use Devils Food Cake Mix instead of White Cake Mix. Or add a few drops of mint extract and green food coloring and use the Christmas tree disk. Or use a yellow cake mix and add a tablespoon of the Cinnamon Plus Spice blend to make a great spice cookie.
HTH,
Diane
Basic Butter Recipe
1lb. (4 sticks) butter, divided
1 pkg. (18.25 oz) white cake mix
2 ¾ cups (11oz) all-purpose flour
Preheat oven to 350 Deg. F. In small bowl, microwave 2 sticks of butter on high, 1 minute or until just melted. Slice remaining butter into ½ inch pieces; add to melted butter tossing to coat. Allow butter to stand 3-5 minutes or until softened. Meanwhile, measure flour, add cake mix, and blend to break any lumps. Whisk butter until smooth and free of lumps. If necessary, return butter to microwave for 10-20 seconds or until creamy and pourable. Do not melt completely. Pour butter all at once into dry ingredients, thoroughly scrape butter from bowl. With mixing spoon, mix until dry ingredients are incorporated and dough is smooth. Fill Cookie Press and press cookies onto baking stone or parchment paper. Bake for about 15 minutes. Cool 3 minutes on baking stone, the remove to cooling rack. Makes approximately 8 dozen cookies.
Flavor Variations: Use Devils Food Cake Mix instead of White Cake Mix. Or add a few drops of mint extract and green food coloring and use the Christmas tree disk. Or use a yellow cake mix and add a tablespoon of the Cinnamon Plus Spice blend to make a great spice cookie.
HTH,
Diane
pamperedmom2owen
- 92
At conference they said that 95% of the problems with the cookie press has to do with measuring the flour. Stir it first, then spoon it into the measuring cup and level it off. On average if you scoop it out you are getting 6oz flour, doing it the way they told us is 4oz of flour (per cup)! That's like an 3 cups of flour rather than 2 if your not measuring right! 
HTH! I know it made a difference for me!
HTH! I know it made a difference for me!
its_me_susan
- 2,049
pamperedmom2owen said:At conference they said that 95% of the problems with the cookie press has to do with measuring the flour. Stir it first, then spoon it into the measuring cup and level it off. On average if you scoop it out you are getting 6oz flour, doing it the way they told us is 4oz of flour (per cup)! That's like an 3 cups of flour rather than 2 if your not measuring right!
HTH! I know it made a difference for me!
I'm not getting how these are different ot how they would make a difference.. Maybe I'm not seeing it. My cookies just don't leave the press too well. Should it be cold or warm?
Pamperedatlast
- 17
This was mentioned at our cluster meeting not long ago. It's not just the PC cookie press, they're all tempermental. Apparently the more simple the design you're pressing out, the better luck you'll have. There were specific pattern numbers that were mentioned at the meeting, but unfortunately I don't remember what they are. Perhaps call head office and see if they can tell you.
Frequently Asked Questions
What should I do if my Pampered Chef cookie press is not working properly?
If your cookie press is not working, first check to ensure that it is assembled correctly and that the dough is not too thick. If the dough is too stiff, try adding a little bit of milk or water to soften it. Additionally, ensure that the plunger is moving freely and is not stuck.
How can I clean my cookie press after use?
To clean your Pampered Chef cookie press, disassemble it and wash the parts in warm, soapy water. Avoid using abrasive cleaners or scrubbers to prevent scratching. Rinse thoroughly and allow all parts to dry completely before reassembling.
What type of dough works best with the cookie press?
The best dough for a cookie press is a soft, slightly sticky dough that is not too thick. Recipes specifically designed for cookie presses often work best. Avoid using doughs that are too dry or crumbly, as they may not hold their shape when pressed.
Can I use my cookie press for other types of dough besides cookies?
Yes, you can use your cookie press for other types of dough, such as spritz cookies, meringues, and even some types of cheese straws. Just ensure that the dough is suitable for pressing and will hold its shape after being extruded.
Where can I find replacement parts for my Pampered Chef cookie press?
You can find replacement parts for your Pampered Chef cookie press on the official Pampered Chef website or by contacting your local Pampered Chef consultant. They can help you order the specific parts you need to get your cookie press back in working order.
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