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?

j

"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?

"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 thought maybe if someone had a good one, I could use that as a standard to
judge consistency of batter, etc. Of course, it could just be that I need
more experience but the holidays are coming up and I would love to have some
pretty and delicious cookies. Seems I can always meet one criteria or the
other but never both

j

"Julianne" > wrote in message
news:H1ijb.90313$k74.48801@lakeread05...
>
> "Vox Humana" > wrote in message
> ...
> >
> > "Julianne" > wrote in message
> > news:17bjb.89705$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.

Using a cookie press requires some practice. You have to be able to judge
if the dough is the right consistency. If it is too sticky, refrigerating
it often helps. When I think "cookie press" I think of Spritz cookies and
Christmas holidays as a kid. Here is my favorite Spritz cookie recipe:

Makes about 3 1/2 dozen 2-inch cookies


1/2 cup blanched sliced almonds
3/4 cup sugar
1 cup unsalted butter
1 large egg
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups bleached all-purpose flour
pinch of salt
optional glacé cherries, sugar sprinkles, or dragées

In a food processor with the metal blade, process that almonds and sugar
until they are ground powder fine. Cut the butter into a few pieces and add
it with the motor running. Process until smooth and creamy. Add the egg
and extract and process until incorporated, scraping the sides of the bowl.
Add the flour and salt and pulse until just blended.

Load into a pasty bag or cookie press and form cookies about 2 inches apart.
Decorate with optional glacé cherries, sugar sprinkles, or dragées.
Bake for 10 to 12 minutes, depending on the size, or until pale golden. For
even baking, rotate the cookie sheets from top to bottom and front to back
halfway through the baking period. Transfer to wire racks to cool
completely,

Store in an airtight container at room temperature, or in the refrigerator
or freezer.

Keeps on month at room temperature or several months frozen.
From "Rose's Christmas Cookies" by Rose Levy Beranbaum.

Thanks, I will try this on Saturday.

j
"Vox Humana" > wrote in message
...
>
> "Julianne" > wrote in message
> news:H1ijb.90313$k74.48801@lakeread05...
> >
> > "Vox Humana" > wrote in message
> > ...
> > >
> > > "Julianne" > wrote in message
> > > news:17bjb.89705$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.
>
> Using a cookie press requires some practice. You have to be able to judge
> if the dough is the right consistency. If it is too sticky, refrigerating
> it often helps. When I think "cookie press" I think of Spritz cookies and
> Christmas holidays as a kid. Here is my favorite Spritz cookie recipe:
>
> Makes about 3 1/2 dozen 2-inch cookies
>
>
> 1/2 cup blanched sliced almonds
> 3/4 cup sugar
> 1 cup unsalted butter
> 1 large egg
> 1 teaspoon vanilla extract
> 1 teaspoon almond extract
> 2 cups bleached all-purpose flour
> pinch of salt
> optional glacé cherries, sugar sprinkles, or dragées
>
> In a food processor with the metal blade, process that almonds and sugar
> until they are ground powder fine. Cut the butter into a few pieces and
add
> it with the motor running. Process until smooth and creamy. Add the egg
> and extract and process until incorporated, scraping the sides of the
bowl.
> Add the flour and salt and pulse until just blended.
>
> Load into a pasty bag or cookie press and form cookies about 2 inches
apart.
> Decorate with optional glacé cherries, sugar sprinkles, or dragées.
> Bake for 10 to 12 minutes, depending on the size, or until pale golden.
For
> even baking, rotate the cookie sheets from top to bottom and front to back
> halfway through the baking period. Transfer to wire racks to cool
> completely,
>
> Store in an airtight container at room temperature, or in the refrigerator
> or freezer.
>
> Keeps on month at room temperature or several months frozen.
> From "Rose's Christmas Cookies" by Rose Levy Beranbaum.
>
>

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.

Julianne wrote:
>
> 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?
>
> j

This doesn't make a big batch, so I usually double the recipe.
This is a very crumbly cookie. Spritz dough should be kept cold prior
to baking because it contains so much butter it will spread too far if
you try to shape it at room temp.


Holly Wreaths (makes ~ 2 dozen)

1/2 c. butter
1/2 3oz. pkg. cream cheese
1/4 c. sugar
1/2 tsp. vanilla
1 cup sifted all-purpose flour

1. Cream together well butter, cream cheese and sugar. Beat in
vanilla. Gradually add flour.

2. Fill cookie press. Form cookies on ungreased cookie sheet using
star-shaped plate. Form wreath by moving press in a circle as dough
is
extruded. Gently press ends together to form a wreath. Sprinkle with
green sugar crystals if desired. (Of course you can make these
any shape you wish.)

3. Bake at 375 deg. F. for 8-10 min. (They will not brown much.)
Remove at once to cooling rack. You can pipe on a red bow and holly
berries with that little tube of icing gel if you wish.

gloria p

Odd that both you and the previous poster mentioned colder batter. I will
let you know how it all turns out after this weekend. I know you won't be
able to sleep until then

Seriously, thanks!

j
"Puester" > wrote in message
...
> Julianne wrote:
> >
> > 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?
> >
> > j
>
> This doesn't make a big batch, so I usually double the recipe.
> This is a very crumbly cookie. Spritz dough should be kept cold prior
> to baking because it contains so much butter it will spread too far if
> you try to shape it at room temp.
>
>
> Holly Wreaths (makes ~ 2 dozen)
>
> 1/2 c. butter
> 1/2 3oz. pkg. cream cheese
> 1/4 c. sugar
> 1/2 tsp. vanilla
> 1 cup sifted all-purpose flour
>
> 1. Cream together well butter, cream cheese and sugar. Beat in
> vanilla. Gradually add flour.
>
> 2. Fill cookie press. Form cookies on ungreased cookie sheet using
> star-shaped plate. Form wreath by moving press in a circle as dough
> is
> extruded. Gently press ends together to form a wreath. Sprinkle with
> green sugar crystals if desired. (Of course you can make these
> any shape you wish.)
>
> 3. Bake at 375 deg. F. for 8-10 min. (They will not brown much.)
> Remove at once to cooling rack. You can pipe on a red bow and holly
> berries with that little tube of icing gel if you wish.
>
> gloria p

Julianne wrote:
>
> Odd that both you and the previous poster mentioned colder batter.

I gave away my cookie press because any cookies I made with it came
out the same blob shape no matter what die I used. Obvious to me
after this thread, I should have chilled the dough. Oh, well.

nancy