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Cookie Press Non-Cookie Recipes

In summary, this conversation is about sharing non-cookie recipes that can be made using a cookie press. The original poster is looking for ideas and thanks anyone for their input. A few different recipes are shared, including a versatile dough for all occasion cookies, flavor variations for Snazzy Snickerdoodles, and a recipe for chocolate zebra cookies. Another non-cookie recipe for cheese straws is also shared, as well as a two-ingredient fudge recipe that can be made using a cookie press or easy accent decorator.
JenAZ
39
Anyone have any Cookie Press non-cookie recipes that they would like to share? Thanks for any ideas!
 
All Occasion CookiesAll Occasion Cookies
1 pound (4 sticks) butter or margarine, divided
(do not use vegetable oil spreads)
2 3/4 Cups (11 oz.) Flour
1 pkg. White Cake Mix

Preheat oven to 350 degrees. In small batter bowl, microwave 2 sticks of
the butter on HIGH 1 minute or until melted. Using Paring Knife, slice
remaining butter into 1/2-inch pieces; add to melted butter, tossing to coat using Classic Scraper. Allow butter to stand 3-5 minutes or until softened.
Meanwhile, accurately measure flour into large Colander Bowl by lightly
spooning flour into Adjustable Scoop. Level off surface by scraping off
additional flour using Handy Scraper. (For most consistent results, use Kitchen Scale to weigh flour.) Add cake mix to flour; blend well using Stainless Steel Whisk to break up any large lumps. Using Stainless Steel Whisk, 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 Batter Bowl using Classic Scraper. Using Bamboo Spoon, mix until dry ingredients are incorporated and dough is smooth. (If dough is too stiff to stir, knead until smooth by hand on Cutting Board.) Shape dough, bake and decorate as desired.

Flavor Variations:

Chocolate: Substitute one package devil's food cake mix for the white
cake mix. Add flour and butter as recipe directs.

Spice: Substitute one package yellow cake mix for white cake mix. Add 1
Tablespoon Pantry Cinnamon Plus Spice Blend. Add flour and butter as
recipe directs.

Peanut Butter: Substitute one package yellow cake mix for the white
cake mix. Add flour as directed. Whisk 2/3 Cup Peanut Butter into softened
butter until smooth; add to dry ingredients as recipe directs.

This dough is versatile, can spread cream cheese on top, and add pie
filling.
 
Snazzy SnickerdoodlesSnazzy Snickerdoodles

1 3/4 cups flour 1 cup plus 2 Tbls sugar, divided
1 tsp cream of tartar 1 egg
1/2 tsp baking soda 1 tsp vanilla
1/8 tsp salt 1 tsp Pantry Korintje Cinnamon
1/2 cup butter or margarine, softened

Preheat oven to 375. Combine flour, cream of tartar, baking soda and salt in Small Batter Bowl; mix well and set aside. In Classic Batter Bowl, mix butter and 1 cup of the sugar until well blended and creamy using Bamboo Spoon. Stir in egg and vanilla. Add flour mixture, stirring until soft dough forms; do not refrigerate. Combine remaining 2 tablespoons sugar and Cinnamon in Flour Sugar/Shaker. Fill Cookie Press fitted with disk #2, #4 or #5 with dough. Press dough onto flat Baking Stone, 1 inch apart. Sprinkle cookies generously wit sugar-cinnamon mixture. Bake 9-11 minutes or until cookies are set. Remove immediately to Nonstick Cooling Rack. Cool completely. Repeat with remaining dough. Makes about 3 dozen cookies.
 
Chocolate Zebra CookiesChocolate Zebra Cookies


1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter or margarine, softened
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
2/3 cup semi-sweet chocolate morsels
4 ounces white chocolate for baking, melted

Preheat oven to 350°F. In Small Batter Bowl, combine flour, cocoa powder, baking soda and salt; mix well. In Classic Batter Bowl, beat butter and sugar until creamy. Add egg and vanilla; beat well. Add flour mixture and chocolate morsels; mix well. Using Large Scoop, drop 6 scoops of dough, 3 inches apart, onto Rectangle Stone. (Cookies will spread while baking.) Bake 14-16 minutes or until cookies are almost set and cracked on top. (Centers will still be moist. Do not overbake.) Cool 5 minutes on Stone; transfer to Stackable Cooling Rack. Cool completely. Repeat with remaining dough. Chop white chocolate using Food Chopper. Place chocolate in Small Micro-Cooker®. Microwave on HIGH 1-2 minutes or until chocolate is melted and smooth, stirring every 30 seconds. Drizzle cookies with melted chocolate; allow chocolate to set completely.

Yield: approximately one dozen large cookies
 
Here is a NON-cookie recipeCheese Straws
1 lb. extra sharp cheese
2 scant cups self-rising flour
2 slicks of oleo or butter
Dash cayenne pepper
Grate cheese and mix in other ingredients. Put through star of cookie
press. Bake on cookie sheet at 350* until golden brown. The self-rising
flour is the "secret ingredient." Should be stored in an airtight
container.-OR-Cookie Press Fudge (2 ingredient version)
1 pkg. (11.5 oz) milk chocolate chips
1 container (16 oz) milk chocolate cake frosting
Melt Chocolate chips, add frosting, and continue to melt. Allow mixture to cool a bit until it thickens some. Then place mixture into barrel of cookie press or Easy Accent Decorator. Disperse candy
on parchment paper (or waxed). If using cookie press, it works best
with disk #1. If using easy accent decorator, use open star tip. You
can also use mini-muffin pan, filled with mini-cupcake papers, and fill
with fudge mixture.
 
ChefKeender [U said:
Cookie Press Fudge[/U] (2 ingredient version)
1 pkg. (11.5 oz) milk chocolate chips
1 container (16 oz) milk chocolate cake frosting
Melt Chocolate chips, add frosting, and continue to melt. Allow mixture to cool a bit until it thickens some. Then place mixture into barrel of cookie press or Easy Accent Decorator. Disperse candy
on parchment paper (or waxed). If using cookie press, it works best
with disk #1. If using easy accent decorator, use open star tip. You
can also use mini-muffin pan, filled with mini-cupcake papers, and fill
with fudge mixture.
I did this recipe this weekend with the easy accent decorator...huge hit!!
 
ChefKeender said:
Cookie Press Fudge (2 ingredient version)
1 pkg. (11.5 oz) milk chocolate chips
1 container (16 oz) milk chocolate cake frosting
Melt Chocolate chips, add frosting, and continue to melt. Allow mixture to cool a bit until it thickens some. Then place mixture into barrel of cookie press or Easy Accent Decorator. Disperse candy
on parchment paper (or waxed). If using cookie press, it works best
with disk #1. If using easy accent decorator, use open star tip. You
can also use mini-muffin pan, filled with mini-cupcake papers, and fill
with fudge mixture.


Made these last year with white chocolate and vanilla frosting, added a bit of peppermint and gr. coloring for a more festive look and flavor. mmmm mmmm

hmmmmm mini-muffins, have to try this one
 
Cheese StrawsWhat happen to the Cheese Straw recipe that was posted on here with the fudge recipe?
 
ditto
jrstephens said:
What happen to the Cheese Straw recipe that was posted on here with the fudge recipe?

was lookign for that. my family would love these.
 
I found the one that I had printed off FINALLY!

1 lb extra sharp cheese
2 scant cups self rising flour
2 sticks of oleo or butter
Dash of cayenne pepper

Gate cheese and mix in other ingredients. Put through star of cookie press. Bake on cookie sheet at 350 degrees until golden brown. The self-rising flour is the "secret ingredient." Should be stored in an airtight container.
 
jrstephens said:
I found the one that I had printed off FINALLY!

1 lb extra sharp cheese
2 scant cups self rising flour
2 sticks of oleo or butter
Dash of cayenne pepper

Gate cheese and mix in other ingredients. Put through star of cookie press. Bake on cookie sheet at 350 degrees until golden brown. The self-rising flour is the "secret ingredient." Should be stored in an airtight container.
Thanks Jennifer :)
 

What are some non-cookie recipes that can be made with a cookie press?

Cookie presses can be used to make a variety of savory dishes such as cheese straws, crackers, and even mashed potato swirls. You can also use it to make desserts like churros, cream puffs, and even macarons.

Can I use a cookie press to make gluten-free or vegan recipes?

Yes, you can! Pampered Chef offers a variety of gluten-free and vegan recipes that can be made with a cookie press. Just make sure to use the appropriate ingredients and follow the instructions carefully for the best results.

What is the difference between a cookie press and a piping bag?

A cookie press is a tool specifically designed for pressing dough through various shaped discs, while a piping bag is used to pipe frosting or batter. Cookie presses are perfect for making consistent and evenly shaped cookies, while piping bags are better for decorating or filling pastries.

How do I clean my cookie press?

Cleaning your cookie press is simple. First, disassemble the parts and wash them with warm soapy water. Then, use a brush to clean any leftover dough in the discs. Rinse and dry all parts thoroughly before reassembling. Do not put the cookie press in the dishwasher, as it can damage the parts.

Can I use my cookie press with thick or chunky dough?

No, cookie presses work best with dough that is soft and pliable. Thick or chunky dough can clog the press and make it difficult to use. If your dough is too thick, try adding a little bit of liquid to make it more workable. Alternatively, you can also use a hand mixer to soften the dough before using the cookie press.

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