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Pampered Chef: Cookie Press Tips

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  1. DebPC

    DebPC Legacy Member Staff Member

    3,040
    407
    COOKIE PRESS MAGIC
    From Eileen Paul
    These are a combination of my ideas plus others!

    1) If you have not already done so, read the Use and Care flyer that comes
    with your cookie press. It contains a lot of valuable information that could
    save frustration on your part

    2) No matter what cookie dough recipe you use, THE KEY is the consistency of
    the dough. It shouldn't be too sticky or too stiff (too dry). How do you
    know when it is the right consistency? If you were to knead your dough
    (which you don't need to do!), it would stick a little to your hands and
    come off. If it is not sticking (or very little is sticking), it is too dry
    (add a small amount of butter). If it is too sticky (sticks to your fingers
    and doesn't come off), add a little flour at a time until the right
    consistency is reached! A soft dough is needed.

    3) It is best to weigh your flour. It is much more consistent. One-fourth
    cup flour = one ounce. If that's not possible measure flour accurately with
    a DRY measure and level off; DON'T pack the flour.

    4) Recipes created for use in a cookie press are much easier to use than
    adjusting other recipes. However, both refrigerated cookie dough and
    commercial cookie mixes can be used if approximately 1/4 cup (1 oz.) of flour
    is added. Brand-names are much better when possible. Off-brands are less
    consistent and tend to produce dryer dough, but remember it is the
    consistency that is important!

    5) Do not use chilled dough. Refrigerated dough should be brought to room
    temperature. Do not use a warm stone. Dough sticks better to a cool stone.
    If baking a lot of cookies and using a hot stone, use the parchment paper
    method in #8.

    6) Be sure the number disks are facing number-side-out. Fill Press no more
    than 3/4 full.

    7) When making cookies, after you have pressed the trigger and it clicks,
    don't lift up immediately. Before lifting the press, count to 2 or 3 and
    then lift. Count the same number in between presses for a consistent sized
    cookie. Some disks will require a count to 3 or 4 such as the pumpkin.
    Experimenting will help.

    8) To press cookies onto parchment paper, use paper curled-side up. It's
    more difficult, but it's the better of the two sides. Hold the parchment
    paper down as you lift the press (or place a small amount of raw dough or
    icing in each corner and press onto counter). Once the parchment paper is
    full, just slide it onto your stone for easy baking.

    9) Everyone seems to be getting different results with margarine and butter,
    but be sure NOT TO USE vegetable spreads (70 percent oil) as the water in the
    product makes the dough too elastic. For the All-Occasion recipe melt two
    sticks of butter and then cut in the other two sticks; stir until it is
    lump-free and the consistency of thick cream.

    10) Foolproof Recipe is the All Occasion dough: 1 pound butter (butter is
    BEST), 2 ¾ cups all-purpose flour, 1 package FRENCH VANILLA or white or yellow cake mix.
    Combine flour and cake mix. Melt 2 sticks butter in micro-cooker. Cut 2
    sticks butter into the melted butter. Stir well until smooth. Combine with
    flour mixture and blend well. (Can add flavorings like vanilla, almond
    extract, anise, and cocoa.)
     
    Oct 15, 2004
    #1
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