On Wed, 15 Oct 2003 15:24:02 -0500, "Julianne" >
wrote:

>
>"Vox Humana" > wrote in message
.. .
>>
>> "Julianne" > wrote in message
>> news:17bjb.89705$k74.84259@lakeread05...
>> > I bought a new cookie press at Wal-Mart this weekend shortly after
>avowing
>> > that I would buy no more useless kitchen gadgets. As of yet, I haven't
>> > found any recipes I like. Does anyone have any suggestions?
>>
>> What don't you like about the recipes you have found?
>
>I have no expience with good recipes. None came with the gizmo (isn't that
>odd) and the ones I looked up on the net were not quite right. The first
>was a cinnamon type and the taste was devine but it was too sticky to be
>fully operational in the press. The second one was just plain bad. It
>tasted horrible and it was messy and (I think), too thick for the press.

I made cookies with a press years (and years) ago, and found chilling
the baking sheets helped the cookies stick to the sheet instead of the
press. In fact, chilling the dough might help, too, 'though not for
the 'too thick' recipe.

"Frogleg" > wrote in message
...
> On Wed, 15 Oct 2003 15:24:02 -0500, "Julianne" >
> wrote:
>
> >
> >"Vox Humana" > wrote in message
> .. .
> >>
> >> "Julianne" > wrote in message
> >> news:17bjb.89705$k74.84259@lakeread05...
> >> > I bought a new cookie press at Wal-Mart this weekend shortly after
> >avowing
> >> > that I would buy no more useless kitchen gadgets. As of yet, I
haven't
> >> > found any recipes I like. Does anyone have any suggestions?
> >>
> >> What don't you like about the recipes you have found?
> >
> >I have no expience with good recipes. None came with the gizmo (isn't
that
> >odd) and the ones I looked up on the net were not quite right. The first
> >was a cinnamon type and the taste was devine but it was too sticky to be
> >fully operational in the press. The second one was just plain bad. It
> >tasted horrible and it was messy and (I think), too thick for the press.
>
> I made cookies with a press years (and years) ago, and found chilling
> the baking sheets helped the cookies stick to the sheet instead of the
> press. In fact, chilling the dough might help, too, 'though not for
> the 'too thick' recipe.

I have chilled the baking sheets and that can help. I doubt that chilling
the press would be of any utility. Some dough with high butter content
benefits from being chilled, especially if the kitchen is hot. In the end,
I think that you just have to get a feel for your cookie press. You have to
know how much dough to extrude and how fast to pull it away from the sheet.