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Pampered Chef: New cookie press

  1. wadesgirl

    wadesgirl Legend Member Gold Member

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    We made the spritz cookie recipe but I didn't like it. It tasted way to flour-y for me. I didn't make the dough so I don't know if the recipe was followed exactly. But I was thinking of making cookies with my neice and nephew this weekend. Do you think I could just use a regular sugar cookie or peanut butter cookie recipe in it?
     
    Aug 14, 2009
    #1
  2. chefcharity

    chefcharity Advanced Member

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    The Delightful Desserts cookbook has a recipe for Peanut Butter Blossoms and it calls for 1 pkg refrigerated sugar cookie dough, 1/2 c creamy pb and 42 kisses. so I would think the plane sugar cookie dough would work....
     
    Aug 14, 2009
    #2
  3. baychef

    baychef Senior Member Silver Member

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    If you look up a regular recipe for Spritz cookies you will find they taste good. They are kind of a plain cookie, but with enough sprinkles, etc. on them, they can be tasty! And the peanut butter blossoms are very yummy! Peanut butter and chocolate kisses...how can you go wrong?!?!:D
     
    Aug 14, 2009
    #3
  4. scavallero

    scavallero Member

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    Maybe a drop of Jam in the middle would add a little extra something to the cookie. The plain dough is a little bland and dry.
     
    Aug 14, 2009
    #4
  5. wadesgirl

    wadesgirl Legend Member Gold Member

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    Yummy, I think we'll make those!

    We thought that they would have tasted better with sprinkles!
     
    Aug 14, 2009
    #5
  6. chefann

    chefann Legend Member Gold Member

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    Spritz cookies are a very specific type of cookie. If you're used to chocolate chip or other moist cookies, they take some getting used to. I have a cream cheese spritz recipe that's really good.

    Also, because they're very short (more butter than flour), spritz cookies taste best when made with real butter, not margarine. And never use a spread - the increased water in spread will adversely affect the finished product. It's also important not to over-bake spritz. Because there's less moisture in them, they're less forgiving when over-baked.

    Cream Cheese Spritz
    1 cup (2 sticks) butter, softened
    1 package (3 oz) cream cheese, softened
    2 cups all purpose flour
    1/2 cup sugar
    1/2 teaspoon vanilla

    Heat oven to 375˚F. Mix butter and cream cheese in medium bowl. Stir in flour, sugar and vanilla. Place dough in cookie press. Form cookies on ungreased cookie sheet. Bake 8-10 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack to cool.
     
    Aug 14, 2009
    #6
  7. wadesgirl

    wadesgirl Legend Member Gold Member

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    I used the recipe posted on CC for the old press. And we did use real butter, that's the only we use in my house.
     
    Aug 14, 2009
    #7
  8. jetcitysandy

    jetcitysandy Member Gold Member

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    I wonder if adding almond flavoring in place of the vanilla would spruce up the flavor a bit. Has anyone tried that?

    Sandy
     
    Aug 15, 2009
    #8
  9. Triciascucina

    Triciascucina Member

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    I always use Pure Almond extract when making spritz cookies. and I usually use more then it says. I cannot wait to get the new press. I have the old one and it took a while to figure out but irt is still a pain. i have an old wilton one I used but now out it goes when the new one arrives.
     
    Aug 15, 2009
    #9
  10. Bluiydangl

    Bluiydangl Member

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    How did you like the new press?? I HATED it even more than the old one. I tried it yesterday with spritz. There isn't any way to know if you've put enough dough out- I kept turning it too far, and then I wouldn't turn it enough... the dough wouldn't remove from the disk... I tried ALL of the disks and I finally got about 10 butterflies- but one "wing" had more dough than the other... I was so frustrated with it.

    I always add sprinkles before baking Spritz cookies. so I ended up just balling the dough and adding sprinkles to the dough, small scoop is great for these for little hands like my 4 and 2 year old.

    So if anyone has tips for the new press let me know.
     
    Aug 15, 2009
    #10
  11. Judybabe

    Judybabe Guest

    I haven't tried the new one yet, but my 'old' one I've had for years and works great. I melt cheese in the dough and add garlic powder, onion or chili powder to make a neat snack.

    I question the improvements with the new one. just because of it's design. Used to have a metal one similar to the new one and got rid of it. why did they change it anyway?
     
    Aug 15, 2009
    #11
  12. jetcitysandy

    jetcitysandy Member Gold Member

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    I just got the new press yesterday. Can't wait to try it out. I always use almond flavoring and use the bar disk when I make them. Then after making a long strip I take a knife or a spatula and slice them and then pick them up with the spatula to put on the baking sheet. I haven't tried to make the other shapes with the press though.
     
    Aug 15, 2009
    #12
  13. wadesgirl

    wadesgirl Legend Member Gold Member

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    It worked really good when we used it. As far as how much dough, you just get used to how far to twist it.
     
    Aug 16, 2009
    #13
  14. coriatc

    coriatc Member Gold Member

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    LOVE the new cookie press! I always got frustrated with the other one and would threatened to throw it across the room. This one is SO easy to use and fast too! :) I am looking forward to making cookies for the holidays this year! :)
     
    Aug 16, 2009
    #14
  15. kreaser

    kreaser Advanced Member Gold Member

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    haven't tried the new one yet...but I LOVED the old one!! Will never get rid of that one in my house..I hope I like the new one..or I wont be doing cookie demos anymore...Just seems a little "chincy" (SP?) to me....and I loved that I could use a variety of doughs with the old one...I'll give you my opinion when I find time to try the new one
     
    Aug 16, 2009
    #15
  16. Shawnna

    Shawnna Senior Member Gold Member

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    I hated the old one. I could never get it to work correctly. But, the new one seems to big to me. Seems ackward to hold and work...I have small hands.
     
    Aug 16, 2009
    #16
  17. wadesgirl

    wadesgirl Legend Member Gold Member

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    I have small hands too. While the barrel is large, the turning hand is not. And you really aren't holding the barrel when you use it.
     
    Aug 17, 2009
    #17
  18. shelly.nurse

    shelly.nurse Member

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    I watched the product video on this, and it looks like it is meant to sit on the cookie sheet in the little feet while you twist out the dough. I am still waiting for my sample package to arrive, and am anxious to try it!!
     
    Aug 17, 2009
    #18
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