Cool your pan a little in the fridge if you have room. Or cool your counters a bit by setting something cold on them and put your parchment on that and press them out. Then add one comes out you can slide another sheet on and keep baking and pressing cookies out. My sister and I made hundreds of these every Christmas and gave them as gifts. Add a little peppermint to the dough and then dip the cooled cookies in chocolate. It's heavenly 🤤
I have NEVER been successful with these, but now I think it's because I put the plate on backwards like you did at first. I'm going to try these again using your tips!!
Thank you for doing this. I have had the same press for 20 years -- and have never had success. My PC friend, whom I bought this from, never could understand why -- although she never baked with me. I've long ago misplaced the (not detailed) recipe card, but will try the recipe above with your tips. :)
Also I had never even heard of a cookie press till a month ago so I was checking to see how others use theirs so thanks for letting letting learn with you
i also chill my dough (10-15 min) and press out quickly for a crisper image. Parchment paper works really well. Love my press as it is a Christmas tradition. Loved your video!
Thanks for posting this. I have many types of presses, and tried to make the shamrocks for St. Patrick's Day. The plus about this pampered chef press is that the cookies are bigger than most and the discs are more usable year round. Very hard to find discs that say holiday with other presses. My instructions with my pampered chef press say to put the numbered side of the disc away from the dough. Each disc has both a letter and number on it, and the numbered side faces down, away from the dough. While you shouldn't chill the dough, you will find that as the kitchen warms up, your dough will not stick to the pan as well. You need clean, cold cookie sheets for these to stick. One click does it, but it's a big click and a thick dough. Some presses give you thickness options, not so with Pampered Chef. Let the cookie sheets cool once you remove the cookies. Found it amazing how well you silicon pad worked with the cookies. Makes me want to try one. Hope you find success with your cookie press. They aren't hard, but I find this press quite cumbersome, and I have made hundreds of spritz cookies at a time for church coffees with mercado or sawa presses, with no problems at all. Add sprinkles before you bake, if you like that sort of thing.
Usual ingredient order with the creaming method for cookies is butter, sugar, mix until fluffy and lighter in color, eggs, vanilla, mix until combined, flour (with other dry ingredients sifted into flour) added in three to five portions. Mix each portion until almost combined, hand mix the last bit until just combined, do not over mix or cookies may be toughened by gluten. The order of mixing can affect texture also because the only leavening for this cookie is the air beaten in with the butter and sugar combo.
Hi I love this video, I went on eBay and found a cookie press just like yours and it was brand new too. This is the first time ever owning and using a cookie press. I'm excited about this cookie press. It's high quality plastic too. Thanks for the video also if a recipe doesn't have salt in it that means to use salted butter.
I do two pulls (but mine is a different brand of press, dont know if that actually makes a difference) and let it set a second before moving the press..... But mine come out perfect if I take my time if I don't they do exactly as yours was doing, so after pulling count to maybe three or four then mov3 to the next spot.....
Just bought this cookie press at the thrift store for $2 and it was brand new! I was so excited to give it a try but my first time has been a total disaster. The cookies came out ok but it was a lot of work and I could barely get the cookies to come out of the press. However, you're video was very informative so I think I'm going to give it another try. I have the exact same recipe but the directions I had were in a different order, I'm thinking that might be where I went wrong.
Cold pan. I put pan in freezer. No parchment paper. Put colored sugar or sprinkles on them. Large sanding sugar. I like your larger cookie recipe. Most recipes don’t have but 2 sticks of butter and 2 1/2 cups flour. You can butter your pan before freezer but you don’t have to.
@AdventuresinEverydayCooking happy holidays bake to you. OK I followed your recipe to the T, what I learned is it has nothing to do with chilling the dough or chilling the pan, it also doesn't matter if you use a silicone mat or putting them directly on the pan. It has to do with the filling tube. Let me explain. When filling the tube, you must gently pack each scoop down flat and fill that entire area with dough, then add the next and gently fill that piece of the tube, repeat until tube is filled. Oh, you asked a couple of great questions. Let me answer the first: How do I pack the dough in enough to fill each portion of the tube? You start with first scoop of dough falling to the bottom of the tube, now you take the plunger that should be sitting aside with plunger already pushed down as low as it can, gently put it in the tube while you are holding the tube down flat on surface, now carefully ,,not to much pressure but enough for the dough to fill the area right to the edge of the tube. Now, to answer the second question, but it's all going to push out through the design on the disk. How do I stop this from happening? It could easily be solved if a disk was included with no design on it but you can allow what ever amount to squeeze out, not a big deal,continue holding the tube down as you continue to add dough, flatten,and so on. You will probably want to raise the plunger from time to time. When the tube is completely full, there are no empty pockets in the tube, and now simply lift the tube to swipe off the excess dough and any excess dough on the work surface. Put the plunger on the tube. Watch the magic happen with any design you choose.
Has anyone had a cookie press break/ crack on them? Working on my third batch the screw part on the handle end started crack. These parts were plastic and this was the my 3 press in for the passed 7 or so Christmas season. I switched to a metal one a few years ago but missed placed it so have to use the plastic one and sure enough it cracked. I feel my dough is a soft and moldy enough as ppl make them on here. Any one make their dough pretty sticky or more like play dough texture?
I tried both ways and all different temps for the dough. It just will not come out of the press. I click and click and nothing happens. I am so frustrated! I have tried everything. Followed recipe and the directions. arggg I made them with my mom when I was young and she never had an issue. She is no longer with us.
use almond extract in our Spritz. I've made them since I was a little girl, I still use the vintage press my mom had so I don't know how to use your style press. Yes, every few presses will come out funky- but you did fantastic!!! Your first batch was slightly overcooked though- no brown bottoms :) Second batch was perfecto. I love the pumpkin, I don't have that plate.
Your dough is too wet, add some flour and it's easier to refill the press by rolling a tubular shape of dough, then dropping it into the press. trying to spoon it in is too slow and cumbersome
Total waste of money ! Never worked for us. Total disappointment and ruined Christmas fun. Had to use old fashioned steel cookie cutter. I would never buy this from Pampered Chef!
Cool your pan a little in the fridge if you have room. Or cool your counters a bit by setting something cold on them and put your parchment on that and press them out. Then add one comes out you can slide another sheet on and keep baking and pressing cookies out. My sister and I made hundreds of these every Christmas and gave them as gifts. Add a little peppermint to the dough and then dip the cooled cookies in chocolate. It's heavenly 🤤
Thank you!!! Hope you had a great Christmas and I'm wishing you a happy new year!!
I put my pans outside after each use. The pan gets really cold and cookies stick to it
I have NEVER been successful with these, but now I think it's because I put the plate on backwards like you did at first. I'm going to try these again using your tips!!
You can do it!!! Hope you had a great Christmas and I'm wishing you a happy new year!!
Thank you for doing this. I have had the same press for 20 years -- and have never had success. My PC friend, whom I bought this from, never could understand why -- although she never baked with me. I've long ago misplaced the (not detailed) recipe card, but will try the recipe above with your tips. :)
Also I had never even heard of a cookie press till a month ago so I was checking to see how others use theirs so thanks for letting letting learn with you
Thanks for the great video. Much appreciated how you showed all the steps, including mistakes
You’re welcome! I have so much fun! ;)
i also chill my dough (10-15 min) and press out quickly for a crisper image. Parchment paper works really well. Love my press as it is a Christmas tradition. Loved your video!
Thank you!! Hope you had a great Christmas and I'm wishing you a happy new year!!
Thanks for posting this. I have many types of presses, and tried to make the shamrocks for St. Patrick's Day. The plus about this pampered chef press is that the cookies are bigger than most and the discs are more usable year round. Very hard to find discs that say holiday with other presses. My instructions with my pampered chef press say to put the numbered side of the disc away from the dough. Each disc has both a letter and number on it, and the numbered side faces down, away from the dough. While you shouldn't chill the dough, you will find that as the kitchen warms up, your dough will not stick to the pan as well. You need clean, cold cookie sheets for these to stick. One click does it, but it's a big click and a thick dough. Some presses give you thickness options, not so with Pampered Chef. Let the cookie sheets cool once you remove the cookies. Found it amazing how well you silicon pad worked with the cookies. Makes me want to try one. Hope you find success with your cookie press. They aren't hard, but I find this press quite cumbersome, and I have made hundreds of spritz cookies at a time for church coffees with mercado or sawa presses, with no problems at all. Add sprinkles before you bake, if you like that sort of thing.
Thanks for all the tips!!
Usual ingredient order with the creaming method for cookies is butter, sugar, mix until fluffy and lighter in color, eggs, vanilla, mix until combined, flour (with other dry ingredients sifted into flour) added in three to five portions. Mix each portion until almost combined, hand mix the last bit until just combined, do not over mix or cookies may be toughened by gluten.
The order of mixing can affect texture also because the only leavening for this cookie is the air beaten in with the butter and sugar combo.
Cookie presses were specifically designed to keep everyday bakers humble...and frustrated. The joy of Christmas.
HAHAHAHA I love this.
Hi I love this video, I went on eBay and found a cookie press just like yours and it was brand new too. This is the first time ever owning and using a cookie press. I'm excited about this cookie press. It's high quality plastic too. Thanks for the video also if a recipe doesn't have salt in it that means to use salted butter.
I do two pulls (but mine is a different brand of press, dont know if that actually makes a difference) and let it set a second before moving the press..... But mine come out perfect if I take my time if I don't they do exactly as yours was doing, so after pulling count to maybe three or four then mov3 to the next spot.....
Just bought this cookie press at the thrift store for $2 and it was brand new! I was so excited to give it a try but my first time has been a total disaster. The cookies came out ok but it was a lot of work and I could barely get the cookies to come out of the press. However, you're video was very informative so I think I'm going to give it another try. I have the exact same recipe but the directions I had were in a different order, I'm thinking that might be where I went wrong.
Make sure the disc design goes upward into the tube, instead of out!
Cold pan. I put pan in freezer. No parchment paper. Put colored sugar or sprinkles on them. Large sanding sugar. I like your larger cookie recipe. Most recipes don’t have but 2 sticks of butter and 2 1/2 cups flour. You can butter your pan before freezer but you don’t have to.
Hola that's how I was lastnight when making my cookies I can't get the hang of the cookie press
You turned the disk around. How do you know which way is correct? Thank you.
I didn't know... but then I found out that you need to put the beveled side going UP into the tube.
everybody in the kitch getting
tipsy
I'm wondering if you should have the dough slightly chilled, only a thought. I wasn't to give mine another try, so far I've not been too successful
That is what another commenter said... I will try it! (and a chilled pan). Hope you had a great Christmas and I'm wishing you a happy new year!!
@AdventuresinEverydayCooking happy holidays bake to you.
OK I followed your recipe to the T, what I learned is it has nothing to do with chilling the dough or chilling the pan, it also doesn't matter if you use a silicone mat or putting them directly on the pan.
It has to do with the filling tube. Let me explain.
When filling the tube, you must gently pack each scoop down flat and fill that entire area with dough, then add the next and gently fill that piece of the tube, repeat until tube is filled.
Oh, you asked a couple of great questions. Let me answer the first: How do I pack the dough in enough to fill each portion of the tube? You start with first scoop of dough falling to the bottom of the tube, now you take the plunger that should be sitting aside with plunger already pushed down as low as it can, gently put it in the tube while you are holding the tube down flat on surface, now carefully ,,not to much pressure but enough for the dough to fill the area right to the edge of the tube.
Now, to answer the second question, but it's all going to push out through the design on the disk. How do I stop this from happening?
It could easily be solved if a disk was included with no design on it but you can allow what ever amount to squeeze out, not a big deal,continue holding the tube down as you continue to add dough, flatten,and so on.
You will probably want to raise the plunger from time to time.
When the tube is completely full, there are no empty pockets in the tube, and now simply lift the tube to swipe off the excess dough and any excess dough on the work surface. Put the plunger on the tube.
Watch the magic happen with any design you choose.
How do you make the swirls? I can't find anything on UA-cam that shows that. We make swirls and we don't decorate them.
Do you mean swirls, as in the different colored cooking? Half white, half green, etc? Let me know!
I never had luck with the press!
I had so much fun with it! The comments have been great! giving me a lot of tips to make them come out easier!
Has anyone had a cookie press break/ crack on them? Working on my third batch the screw part on the handle end started crack. These parts were plastic and this was the my 3 press in for the passed 7 or so Christmas season. I switched to a metal one a few years ago but missed placed it so have to use the plastic one and sure enough it cracked. I feel my dough is a soft and moldy enough as ppl make them on here. Any one make their dough pretty sticky or more like play dough texture?
Oh noo! I will be very careful with mine then since they aren't being sold anymore! Maybe that is why?
I tried both ways and all different temps for the dough. It just will not come out of the press. I click and click and nothing happens. I am so frustrated! I have tried everything. Followed recipe and the directions. arggg I made them with my mom when I was young and she never had an issue. She is no longer with us.
I think the correct way is with the texture, pattern towards the INSIDE of the machine. Makes sense NOW... lol
use almond extract in our Spritz. I've made them since I was a little girl,
I still use the vintage press my mom had so I don't know how to use your style press.
Yes, every few presses will come out funky- but you did fantastic!!!
Your first batch was slightly overcooked though- no brown bottoms :)
Second batch was perfecto.
I love the pumpkin, I don't have that plate.
Thanks for the tips!! So you don't want brown bottoms then? Good to know! Hope you had a great Christmas and I'm wishing you a happy new year!!
@@AdventuresinEverydayCooking I suppose to each their own :) Happy New Year to your family as well!
Maybe 15 min. Dough in refrigerator 11:14
Your dough is too wet, add some flour and it's easier to refill the press by rolling a tubular shape of dough, then dropping it into the press. trying to spoon it in is too slow and cumbersome
Put bowl of dough into refrigerator 30 mins.
Total waste of money ! Never worked for us. Total disappointment and ruined Christmas fun. Had to use old fashioned steel cookie cutter. I would never buy this from Pampered Chef!