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Cooking Press Tips

proudmama02

Member
Jun 18, 2005
159
0
I bought a cookie press. Any tips/hints to share in making perfect cookies?? Thanks!
 

gmosullivan

Member
Jun 6, 2005
217
0
Use the peanut butter recipe that PC offers in their cookbooks to practice. It works every time. Then practice. I know I need to practice with mine, sometimes the dough would get stuck, but I think I just need to work with it. But you cann't go wrong with the peanut butter cookie recipe. Anyone with some other great tips.
 

Yvonne

Member
Mar 27, 2005
84
0
Choice of Shapes

You def. need to practice, and I would try different discs too as I feel some work better than others. One problem I sometimes have is getting the dough to stick to the stone - rubbing a little of the cookie dough on the stone seems to help!
Yvonne
 
Feb 22, 2005
206
0
I just used my yesterday with the cookie recipe from the Celebrate Cookbook with the cake bater. For the first time ever I actually liked my cookie press. The recipe is the key!!!
 

proudmama02

Member
Jun 18, 2005
159
0
  • Thread starter
  • #5
what was the name of recipe made with cake batter, using the cookie press?
 

pamperedbecky

Legacy Member
May 6, 2005
4,488
0
proudmama02 said:
what was the name of recipe made with cake batter, using the cookie press?
Are those the spritz cookies? I know there's a recipe I used that used the boxed cake mix. Is that what you mean? I'm sorry....I'm probably not much help with this one! :eek:
 
May 3, 2005
6
0
Cookie Press Tips

I found last year when making cookies at Christmas that it works best with the harder douhg, it must be cold. Once the dough gets warm and starts getting soft the shapes don't hold up.

Enjoy!!
 

chefbilyeu

Member
Jul 12, 2005
286
4
Hi everyone,
I just got back from conference, and learned of a great tip when using the cooking press, or baking at all, for that matter...

When measuring out the flour, take your whisk and stir up the flour first. Make sure it's light and fluffy. Then scoop out the flour gently, overfilling the cup. Next, scrape off the excess with a knife to level it out. The difference in this way, versus scooping without stirring can mean everything! They weighed each way, and the unstirred flour weighed 5.25 ounces, when the stirred flour weighed a little over 4! That's a huge difference when measuring three cups for one batch of dough!

Hope this helps somewhat!

Rebecca Bilyeu
Future Director
www.pamperedchef.biz/chefbilyeu
 

Christyinhi

Novice Member
Jul 11, 2005
43
0
I have to refridgerate my cookie dough to get it to work. This is the one tool that I just an not crazy about.
 

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