What Type of Dough Should Be Used with a Cookie Press?

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Discussion Overview

The thread explores various types of dough suitable for use with a cookie press, particularly focusing on the new model and its capabilities. Participants share their experiences with different recipes and the functionality of the press.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, mentions that a specific type of dough is recommended for the cookie press, particularly "spritz" recipes.
  • Another participant shares their positive experience using the new cookie press with a Spritz Butter cookie recipe, noting its similarity to their mother's old press.
  • Several users mention that they have successfully used various types of dough, including peanut butter cookies, with the new press.
  • One participant notes that the new press can accommodate several types of dough, including savory recipes and potatoes, based on information from a product representative.
  • Some participants express that the new press is more versatile than the old model, which was limited to certain recipes.
  • Another participant highlights that chocolate chip cookies may not work well with the press due to chips getting stuck in the discs.

Areas of Agreement / Disagreement

There appears to be a mix of opinions regarding the types of dough that can be used with the cookie press. While some participants emphasize the use of "spritz" recipes, others note that the press can handle a variety of doughs.

Contextual Notes

Participants share personal experiences and recipes, reflecting a range of baking practices and preferences. The discussion is informal and centered around individual insights rather than formal guidelines.

Who May Find This Useful

Consultants interested in exploring the capabilities of the new cookie press and those looking for diverse recipe ideas may find this discussion beneficial.

I'm okay with making drinks at shows. I usually only pour a small sampling...and I am definately not playing bartender and making it more than once. What killed the sampling was the fat content of the half and half and it was 2:00. I don't see how some people can tolerate drinking in the daytime.

As for the theme lately...I think it's great! I'm getting a whole new demographic of buyers that always thought PC was too domesticated for them. If they are willing to plop down $40 for 4 wine glasses, $20 for an opener and tons more for the dishes then I am happy to sell it to them.

This particular crowd has been to 50+ (could be 80 or more) shows of mine over the last 10 years. It was fun doing something completely different!

Now, I seem to remember the peanut butter cookie recipe being extremely simple...Like 1 cup peanut butter, 1 cup sugar and 1 egg...but that doesn't seem right...

There is also a recipe for the press using a brownie mix. They were not official recipes...Just word of mouth/email recipes.
 
Okay, I understand. I am not necessarily against just, but was just curious.
As for the cookie press, I like this one much better.
 
Here's just one website that has several cookie press recipes.

Cookie Press Cookies, Cookie Press Cookies recipes

From their home page:
Cookie Press Cookies
A cookie press is used to force cookies through a disk with a hole in the center of it , giving the cookie a shape such as a star, a Christmas tree, a heart, etc.


Recipes:
Almond Cream Spritz
Angel Whispers
Brown Sugar Spritz
Candy Bar Cushions
Chocolate Chip Spritz
Chocolate Dipped Orange Cookies
Chocolate Pillows
Chocolate Spritz
Eggnog Spritz
Gingerbread Spritz
Lebkuchen Spice Spritz
Mint Kiss Spritz
Mocha Hearts
Pina Colada Spritz
Pumpkin Spritz
Snowflakes
Sour Cream Spritz
Spritz
Whipped Shortbread

And I found this one at Cooks.com - Recipe Search and More

PEANUT BUTTER PRESS COOKIES

1/2 c. creamy peanut butter
1/4 c. butter, softened
1/2 c. granulated sugar
1/2 c. brown sugar, packed
1 egg
3/4 c. all-purpose flour
1 tsp. baking soda

Cream first 4 ingredients; beat in egg. Add flour, soda and a dash of salt; add to cream mixture. Chill 10 minutes. Using half of the dough at a time, force through cookie press on ungreased cookie sheet. If desired; sprinkle with finely chopped nuts. Bake at 400 degrees about 8 minutes.
 
Here is something that I found.... it's a pdf but I'm copying and pasting the web page with it, so hopefully it'll work. It's is the instruction and recipe booklet for the Wilton Cookie Press.... Lot's of great recipes, more savory ones, which I was looking for...

http://www.wilton.com/downloads/productinstructions/2104-4008cookiemasterplus.pdf
 
KimoMakano said:
Sorry to hijack here but this has stirred up something in me that I have noticed and was wondering if it is just me. It seems like a lot of the new products are more geared towards drinking and entertaining than cooking or baking. I am wondering if there is any correlation here between the product line and the new owners (Berkshire/Hathaway)?
Click to expand...
Never concern yourself with hijacking a thread. It's tradition here.Most of my customers aren't drinkers, so I market "off label" uses for many of the items.
Wine Stopper/Pourer - use for oils, vinegars, or dish soapWine Glasses - great for dressing up any meal if you fill them with juice, soda, Martini Glasses - they're extra large, so they work for desserts, shrimp cocktail, or appetizers (fill with nuts or mints, or put a dollop of dip in the bottom and stand stick-style veggies like carrots, peppers, snow peas, and celery, in them)Martini Shaker - great for making protein drinks, fair-style lemon shake-ups, or omelets​
Entertaining is big, especially among my younger customers. Many people don't really cook today, and this helps them to present things in an attractive way. I think it's also a great introduction into our products. They fall in love with the Martini Glasses, so they come to another show and see how easy it is to make a few of our recipes. Ta da! Cooking convert.
 

Frequently Asked Questions

What type of dough is best for a cookie press?

The best type of dough for a cookie press is a soft, slightly sticky dough that holds its shape when pressed. Sugar cookie dough and butter cookie dough are popular choices as they are easy to work with and produce consistent results.

Can I use refrigerated cookie dough in a cookie press?

Refrigerated cookie dough is generally too firm for a cookie press. It's best to use dough that has been mixed and is at room temperature, allowing it to be soft enough to flow through the press easily.

Should I chill the dough before using a cookie press?

Chilling the dough is not recommended for cookie presses, as it can make the dough too firm. However, if the dough becomes too soft while working with it, you can briefly chill it to make it easier to handle.

Can I use gluten-free dough in a cookie press?

Yes, you can use gluten-free dough in a cookie press, but it may require some adjustments to the recipe. Look for gluten-free cookie recipes specifically designed for pressing to ensure the best results.

What happens if my dough is too thick for the cookie press?

If your dough is too thick, it may not come out of the cookie press smoothly, resulting in uneven shapes. To fix this, you can add a small amount of liquid (like milk or water) to the dough to achieve a softer consistency that works better with the press.

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