Is there a fool-proof recipe for using a cookie press?

[schel]

I have a lot of upcoming shows with people wanting to use the cookie press.
I have in the past had problem with the dough not coming off the press or only 1/2 coming off the press. I also have had some past guests complain of
the same thing and then I don't know what to tell them.
Any help much appreciated!
Could it be my recipe?
If so,...
does anyone have a recipe which works well with the cookie press?
Thanks.
Schel

 

[BNORCROSS]

My cookie press did the exact same thing, it is frustrating as heck...especially when you have a lot of cookies to do...LOL

 

[letscook04]

I found this on this site hope that this helps you out:

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.)

 

[schel]

Thanks!
I'll give it a try!
Schel

 

[Staci]

zie

Hi Schelzie,

I'm sorry to hear that you and your guests have been having trouble with the cookie press. It can definitely be frustrating when the dough doesn't come off or only partially comes off the press. I would suggest trying a few things to troubleshoot the issue.

First, make sure that the dough is the right consistency. If it's too dry, it won't stick to the press and if it's too wet, it will stick too much. You want a dough that holds its shape but is still pliable.

Secondly, try chilling the dough for about 30 minutes before using the press. This can help the dough stick to the press better and come off more easily.

If those two tips don't seem to help, it could be an issue with the recipe. I recommend using the recipe that came with the cookie press or one that is specifically designed for it. You can also try searching online for recipes that have been tested and reviewed by other cookie press users.

I hope these suggestions help and that you and your guests have a better experience with the cookie press at your upcoming shows. Happy baking!

Best,

Pampered Chef Consultant