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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

2817.0. "COOKIES: Cookie Press Trouble" by MCIS1::NANCYZ () Wed Dec 19 1990 13:26

    I need help trying to get the right consistency for my cookie press
    Christmas cookies.  I've done a dir/title and don't find my problem
    addressed.
    
    I have one of the older versions of the metal crank type Mirro cookie
    presses.  Last year I can remember getting very frustrated as I went
    into my Christmas cookie baking marathon because the dough just was 
    too sticky, or too loose or too something to make satisfactory cookies.
    In past years I've cranked these little suckers out by the dozens but
    lately I've lost my touch. I've tried refrigerating the dough first,
    adding more flour, adding less flour, etc. ad nauseum.  Anyone got a
    foolproof method for using these cookie presses?

T.R	Title	User	Personal Name	Date	Lines
2817.1	Chill the press??	CARTUN::MANDALINCI		`Thu Dec 20 1990 13:39`	7
	Now you know why I don't make any cookies with a cookie press!! I think the main trick is to use the recipe that comes with the press. I have an aunt who is the cookie press wiz and she also chills the press itself and uses small amount of dough in the press at a time. I leave the pretty cookies to her!!! Andrea
2817.2	This year it worked!	TRLIAN::VAIL		`Fri Dec 21 1990 07:43`	30
	Once a year I get out the old manual cookie press and make the cookies. I have been frustrated many times so I am not sure what the secret is, but I do the following: I make the dough using the "Quick Mix Spritz cookies" in the recipe book that came with the press. I beat the mixture until it is crumbly. I then chill the dough overnight. I get the dough out about 1/2 hour before I start so the dough is not too hard for the press. I don't use the non-stick cookie sheets but regular old metal ones. I wipe the sheets between batches because I have trouble getting the cookies to come off the press and stick to the sheet if there is any grease on the sheet from the previous batch. Like the aunt in reply 1, I don't put too much dough in the press at any one time. I hope this helps, but I can't promise success. Each year when I start this I wonder if it will work. Good Luck. Nancy
2817.3	another hint	VIDEO::BENOIT		`Fri Dec 21 1990 09:11`	4
	Probably obvious and done, but not mentioned so I will. The cookie sheets should cool before putting more cookies on them. Pat
2817.4	A Different Cookie Press	CSG002::WEINSTEIN	Barbara Weinstein	`Thu Dec 27 1990 08:28`	15
	I can empathize with you on this one. I make pressed cookies every year for Christmas and each year, swear I will never do it again. I have all the same troubles getting them out. Last year I finally canned my 15 year old Mirro Cookie Press and bought a new one. The manufacturer is something like Sawa, but I know there's another letter somewhere in the word. They sell them at William Sonoma, and I got mine at the kitchen store in Harvard Square, Cambridge. The mechanism in this one is a crank, rather than something that you need to turn. If it's any help, it is SLIGHTLY EASIER to release the cookies than the other Mirro. I still use the recipes that came with the Mirro press, my favorite being Snowflakes -- the one that is made with cream cheese. Thanks to all the other suggestions posted here. I still have some post-Christmas cookies to make, and I'll see if they help.
2817.5	Good recipe!	WMOIS::LECLAIR_S		`Thu Dec 27 1990 09:26`	16
	Here is the recipe that I use for my Xmas cookies in the cookie press. I've never had a problem. 2 1/4 cups flour 1 cup butter 1/2 tsp. baking powder 1/8 tsp. salt 1/2 tsp. vanilla 1 egg 3/4 cup sugar Cream butter and sugar and egg and vanilla together. Gradually add flour, baking powder and salt. I do mine in the Kitchen Aid. Sprinkle with green or red sugar spriggles before baking. Bake at 400 degrees for about 10 minutes or until lightly brown.