I have a fair bit of experience with several different types of cookie
presses- from the automatic guns (my least favorite) to the old fashioned twist
barrel (tried and true)- what's your problem? Maybe I can help?

*smiles brightly*

The most important thing (besides using the proper dough and quality baking
sheets) is to use _cool_ ungreased cookie sheets or the dough won't stick for
beans. The sheets don't have to be chilled, but they must be at least room
temp. You can use one of those silicone baking pad-things to spitz on as well
as long as the pan beneath it is cool but you may have to hold it down until
you get enough dough on it to weight it so it doesn't lift up with your press
as you pull away.

The dough should also be room tempish --not too cold or it won't stick right.
Knowing how much dough to press out just takes practice and can vary from
template to template and dough to dough. I'd do practice sheet with your dough
to get a feel for it.

I definitely recommend quality professional baking sheets otherwise you will
get hot spots during baking. Spritz cookies really need even heat and
shouldn't be brown on the bottom (or top) at all just barely light golden at
the very most.

I make a wide variety of spritz cookies every year for the holidays- if you'd
like some recipes, let me know!



Barb