KCPChef
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kam said:I have not used our newly designed one, but it is the same exact style (crank-style) that I have been using for years.
One thing that most of my cookie press recipes have are ranges of flour measurements. I always start at the low end of the flour and test a cookie. If it spreads when baked, I add a little more flour. Each time testing a cookie and adding a little flour as needed until the cookie just holds its shape. It can take several cookies until I get the right amount of flour.
If the recipe doesn't have a range of flour measurement, I start with a liitle less flour than the recipe calls for and follow the same procedure of testing and adding flour. You can add flour, but not take it away.
Make sure the cookie recipe is designed for use in a cookie press.
I have used various Spritz cookie recipes over the years and never had an issue using with a crank-style Cookie Press.
lesliec said:I have been doing the PB recipes at shows- 1c of PB, 1 c of sugar, and an egg. Sometimes I add about an extra Tbsp of Sugar if it seems dry.
It is a no fail recipe and allows you to get the feel of the cookie press itself, without dealing with the cookie press in combination of the finickey-ness of the dough too.... if that makes sense.
LeslieSGI said:This is awesome and practical advice! I guess I've always been lucky making my cookies and cheese straws. Of course, it is always so damp here and that may have something to do with my luck, too.
Teresa Lynn said:use the betty crocker sugar cookie mix that comes in a red pouch, add 1/4 c flour always works especially with the old press. also, make sure the # on the disc is facing the right way
babywings76 said:My problem with the press using the PB cookie recipe, is that sometimes the dough doesn't stay down on the pan I'm using. I've tried the metal cookie sheet, parchment paper on it, and also a plain stone. Sometimes it works great, and then the next one won't stay. I have to over-express it a little, so it's a fuller shape, but so far that's the only trick I can do to get it to come off w/o having to scrape off the dough and re-stuff it back in the press later.
ShelbyMichalek said:I tap the side of the press just a little, like you would to get food off the sides of the food chopper. The best part about the PB cookie dough is you can knock it into your hand if you have to and set it down, it stays it's shape pretty well.
A cookie press is a kitchen tool used to make cookies in various shapes and sizes. It works by pressing dough through a disc with a design, creating a shaped cookie. Simply load the dough into the press, choose a disc, and press the trigger to dispense the dough onto a baking sheet.
Yes, you can use a cookie press for other types of dough such as cheese straws, churros, or even mashed potatoes. Just make sure the dough is soft enough to pass through the disc and adjust the settings on the press accordingly.
If your cookie dough is sticking to the press, it could be too soft or warm. Try chilling the dough in the refrigerator for about 10-15 minutes before using the press. You can also lightly dust the dough with flour or powdered sugar to prevent sticking.
It is not recommended to wash your cookie press in the dishwasher as it can cause damage to the parts and affect its performance. Instead, disassemble the press and wash the parts in warm, soapy water. Rinse and dry thoroughly before reassembling.
To prolong the life of your cookie press, make sure to clean and dry it completely before storing it. Once dry, disassemble and store it in a cool, dry place. Avoid storing it in direct sunlight or near sources of heat to prevent damage to the parts.