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Pampered Chef: What am I doing wrong?

  1. Liquid Sky

    Liquid Sky Advanced Member

    Used the new cookie press for the first time a few mins ago. The cookies looked really nice when pressed onto the cookie sheet. When I cooked them they became blobs of.....i dunno...dough blobs. It's not like you can easily tell what the shapes are, esp. if you were not the person who made them.

    Is this "normal"? I am figuring not....what am I doing wrong? We don't have to use any specific cookie dough are we? I mixed up a Betty Crocker sugar cookie mix and used that in the press.
    Dec 11, 2009
  2. Sheila

    Sheila Legend Member Gold Member

    You have to use the recipe on the product card that came with the cookie press. ;)
    Dec 11, 2009
  3. Monty060609

    Monty060609 Member

    ya you have to use recipes that are specifically written for cookie presses. It has to do with the consistency of the dough. There's the one that came with the press on the white care instructions card thingy and there are others out there.
    Dec 11, 2009
  4. Liquid Sky

    Liquid Sky Advanced Member

    Ah....I figured I'd could only use the recipe that came with the u&cg. Hmmm...maybe I should pay more attention to those things. LOL
    Dec 11, 2009
  5. straitfan

    straitfan Veteran Member Gold Member

    I've had great luck with the cake mix recipe I found on here!
    Dec 11, 2009
  6. Shell Northway

    Shell Northway Member

    When I used mine I had to remember to just turn a 1/4 of a turn. Otherwise it will be a blob. Good Luck
  7. smspamperedchef

    smspamperedchef Veteran Member Silver Member

    Made some p. Butter ones the other day and they were great. Use a entire pillsbury ref. Sugar cookie dough and mix together 1/2 cup p. Butter. Whole thing fits inside press and works great!
  8. Ginger428

    Ginger428 Legacy Member Gold Member

    Now THIS sounds Easy Enough....:D
    Dec 11, 2009
  9. StacieB

    StacieB Veteran Member Gold Member

    I have found too that if you use your stone you can not reuse the stone till it cools as the dough wont stick.
    Dec 11, 2009
  10. cookingwithdot

    cookingwithdot Advanced Member Gold Member

    I pull out all of my cookie sheets and stones and circulate them ... once the first ones cool down, use them again. I also found it helpful to add a bit of water to the PC Spritz recipe on the card ... it really is all about the "perfect " consistency or they get globby ... :)
  11. esavvymom

    esavvymom Legend Member Staff Member

    I did a roll of refrigerated sugar cookie dough tonight- to make sure it worked before a demo tomorrow. It worked just fine- now if I did too much of a turn (1/3 vs 1/4) then I pressed out just a tad too much and there was less shape-definition. But otherwise, they seemed to work ok. My dough was REALLY soft too...so that I'm sure didn't help. But I was tickled that I could make a shaped cookie without the work! I'm going to do it for my demo tomorrow- and depending on how they turn out, I'll be sure to explain the 'tricks' to the customers.
    Dec 11, 2009
  12. shorelinecef

    shorelinecef Novice Member

    sometimes, to preserve a cookie's shape, you can put it in the freezer for about 10 minutes before baking. Press the cookies onto parchment sheets and then you can just trade out sheets when the pans are ready. Good luck!:thumbup:
    Dec 12, 2009
  13. Liquid Sky

    Liquid Sky Advanced Member

    Thanks for all the tips! I am excited to try it again with a more suitable dough. I think the sugar cookie dough I used today was too buttery, which made the cookies spread a lot while cooking. I'll try the pre-mixed, refrigerated dough and the Spritz dough next time.
    Dec 12, 2009
  14. pcchefjane

    pcchefjane Senior Member Gold Member

    I used the Pillsbury Sugar Cookie Dough today at my KITK and everyone loved it! I could tell them that the 32 oz one is on sale at the Walmart here in town and makes 60 cookies! The kids decorated them with red or green sprinkles and icing if they wanted. The snowmen turned out so cute! I sold 4 Cookie Presses today since everyone thought they were so adorable!
    Dec 12, 2009
  15. kam

    kam Legacy Member Staff Member

    I don't know if this will help since you were using a mix...

    But I have a very old cookie press (non-pc - all metal) that is just like the new one that PC just came out with -maunal turn crank.

    I have always been able to use various cookie recipes that have been handed down in our family with no problem - so I am not anticipating any problems with our new cookie press. In fact, I can't wait to try it this year!

    But, here's what we have always done:

    We always use the minimum amount of flour (or a little under) that the recipe calls for and press a test cookie and bake it. If it spreads too much, I add a little more flour to the dough and do another test cookie. I do this until they bake and hold their shape. It is time consuming - but I usually only waste a few cookies.

    I also wonder if sometimes moisture in the air might affect the amount flour that I need to add.
    Dec 12, 2009
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