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Pampered Chef: Cookie Press problems

  1. ktate

    ktate Silver Member

    I have a customer that has had terrible luck with her cookie press. She can't get the cookies to come out right. She has tried the PC recipes. She has tried chilling the dough and letting it get to room temperature. Any suggestions, or similiar problems?


    Kristy Tate
    Aug 23, 2005
  2. laad


    call test kicthens

    I remember when I was in there for a tour that Rubia mentioned certain types of flour work best! I don't remember which she recommended, but I bet if you e-mailed them they would tell you!

    Aug 23, 2005
  3. kitchenqueen

    kitchenqueen Member

    Try a search

    There 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. :p
    Aug 23, 2005
  4. Ann F

    Ann F Advanced Member Gold Member

    My friend learned at conference that it matters how you measure your flour! Spoon it into your measuring cup instead of scooping it out of the canister.
    Aug 23, 2005
  5. dianevill

    dianevill Senior Member Gold Member

    Cake Mix

    I 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.

    Aug 23, 2005
  6. pamperedmom2owen

    pamperedmom2owen Member

    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! :eek:

    HTH! I know it made a difference for me!
  7. its_me_susan

    its_me_susan Senior Member

    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?
    Aug 23, 2005
  8. 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.
  9. ktate

    ktate Silver Member


    Thanks for all your help.

    I have printed several things I will give to my customer. :)

    Aug 29, 2005
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