welovepamperedcheftoo

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Here's what the catalog says:

Features a bigger barrel for larger-sized cookies. 16 decorative disks make cookies for any season. Box provides convenient storage.

This is one of those items that I have trouble with. I was so frustrated with it in fact that I tried it out a few times last winter just to make friends with the cookie press. I totally believe it's all about the recipe you use and the disk you use. Some are easier than others.

The recipe I like the best is:

Betty Crocker Peanut Butter cookie bagged mix with 1/4 cup flour added as well as the other ingredients called for on the back of the bag.

Another tip is to not pull the press up right away. Let it set a couple seconds before pulling up. Also don't pull it straight up. You may need to rock it a little. Pull up from one side not directly up.

Michelle

I love the cookie press~

I use it VERY often sometimes weekly. I love the cream cheese spritz cookies (freezes well) and cheese cookies in it. I think they work best!

The only disk I really have trouble with is the Fall Pumpkin! The little stem doesn't connect unless I really let it sit for a few seconds and it distorts the shape a bit.

I have found great success getting a rhythm going, like "click 1-2-lift, click 1-2-lift, and so on..."

I usually use my rectangle stone and large bar pan in the oven at the same time and then two sheets of parchment paper and while one is cooking I am pressing and then rotating.

Good Luck, but I love it!

Barbara Maynard, Recruiter and Trainer
The Pampered Chef, Ltd.
561-542-1901
[email protected]
View our Catalog
www.pamperedchef.biz/cookwithbarb
***********NOW HIRING FOR THE HOLIDAY SEASON!!!***********

I hate to say this, because I love all of my PC stuff, but I threw my cookie press away!!! I Hated that contraption!! If your dough is too soft or too cold it won't press. I tried all the suggestions and no use it just was a pain!!

52+ ways to cross sell at cookie shows�?.

For those of you who think that cookie shows are only to sell the new cookie press....here are some reminders to "think cross-selling" while you are demonstrating

Have you remembered all these products....beyond the cookie press?

*Mini Serving spatula-perfects for dainty, more fragile cookie shapes

*Nylon Tool Spatula (for those of you who can't trust family members with other tools around your non-stick surfaces!)

*Small Scoop for drop cookies and the Med. Scoop for larger drop cookies and for filling up your cookie press

*Large round and/or Rectangular stones with racks

*Non-Stick Cooling Racks (now in a set of 2! Teach them how to put them over the sink and keep counter space clear and easy cleanup and texture drop
cookies by gently pressing inverted rack over dough just before baking…giving them a checkered pattern

*4 Piece Colander and Bowl set---nice deep bowl for mixing dough....

*Classic Batter Bowl & Small Batter Bowl

*Mix N' Scraper & Skinny Scraper for cleaning off beaters

*Apple Wedger--for imprinting cut out cookies (scallop tube---adds petals)

*Apple Corer...for removing dough in center of 2 layer cookies

*Cutting boards...keep cool in freezer and place parchment on them while pressing for transferable surface from counter to stone....rather than moving the hot stones to you.

*Pizza cutter- for cutting apart ribbon cookies quickly and easily

*flour/sugar shaker--for rolled cookies

*bread tubes for rolled cookie cutters

*Deluxe Cheese grater- for nut garnish on top of cookies or to make bird nest cookies

*Food chopper - for chopping up hard candies (peppermint) to sprinkle on frosted cookies

*Family-size quick stir pitcher....for that refreshing drink while you are baking, and serving your cookies!!!!

*Chillzanne Platter--serve your cookies on a nice big tray!

*Celebration Plate---serve cookies on them

*Stoneware gift set....what a perfect gift....so they can get started on perfectly baked cookies, too!

*Nylon pan scrapers & Easy Clean Kitchen brush

*Parchment Paper

*Oven Mitts & Oven Pads

*Dough and Pizza Roller

*Handy Scraper--removing crumbs or picking up the unused dough without over-handling or for leveling off measured ingredients, and separating dough
into 3rds

*Egg Separator-for using egg whites to lightly brush so sprinkles stick

*Pastry brush--for brushing tops of cookies with egg white before sprinkling with decor

*Clock Timer- for making perfect cookies every batch

*Suds pump-for washing up during and after your baking bonanza

*Easy Accent Decorator-For frosting baked and cooled cookies

*Kitchen Spritzer-for new stones

*Adjustable Measuring spoons and scoop---for preparing your dough...(seasonings, if added...the Cinnamon Plus is great!!!! I added it to the yellow cake mix dough! YUM)

*Cinnamon/Cinnamon Spice Plus... holiday flavors along with our other fine spices

*Mini Tart Shaper-for indenting dropped cookies to add frosting or jam in the center

*Patriotic Heart Cookie Mold....for special cookies to give as gifts/chocolate, etc.

*Measure All Cup---for the Peanut butter version of the cookies

*Lemon Zester---for adding zest to make citrus scented cookies

*Vegetable peeler--for chocolate curls to decorate

*Micro Cookers---for melting chocolate for dipping and drizzling

*Crinkle Cutter--for chopping apart chocolate baking squares for quick melting

*Twixit Clips--for securing piping bags, if used

*V-Shaped Cutter--for drizzling glazes or chocolates

*Cake tester-for dragging frosting for delicate featured painted-like cookies (for those of you with lots of time on your hands!)

I hope this give you some great ideas for your shows this will.... without feeling that you are not going to have high sales.... can you think of others that I may have forgotten?

Cheri Anderson

From October 4th Weekly Bites:

Share these tips for holiday baking success with our Cookie Press:

The All-Occasion Cookies and Classic Spritz Cookies recipes were developed specifically for our Cookie Press. Use the exact ingredients in the recipe and measure accurately.

Lightly spoon your flour into a dry measuring cup, and then level it off with the back of a knife or other straight edge. Never pack or "scoop" flour into a measuring cup. This causes too much flour to be used, which results in dry dough that doesn't press well.

Do not substitute vegetable oil spread for margarine. The added water in the spread makes dough elastic, wet and difficult to press.

Do not refrigerate dough before pressing.

You can use pre-packaged, refrigerated cookie dough in the Cookie Press; however, the cookies will have less definition. For best results, soften refrigerated dough for 30 minutes at room temperature, then add 1/4 cup of all-purpose flour and mix until smooth. Press immediately.

Question about the Cookie Press:

My sister got one and was making cookies with one of my daughters last night and you couldn't get the dough to go through AT ALL. I'm thinking it was just too dense, because it would crumble apart if you smushed it between two fingers, but it just wouldn't go through the press. She was using the #9 disc (I think it was a butterfly). Is there a way to "fix" the dough, or just toss it and use cookie cutters on it? I've included the recipe she was using. I can't remember exactly where I got it, but it was in a document called Pampered Chef Cookie Press Cookbook from one of these groups. lol I'm not sure what went wrong, but they followed the recipe correctly. The only thing I can think of was maybe they didn't sift the flour & baking soda and just mixed it instead.

Any help would be appreciated!

FRUITY SPRITZ COOKIES

<o:p></o:p>

4 c Sifted flour                                                           l tsp. baking pwd.
1 1/2 c Butter                                                             1 c Sugar
1 pkg. (3 oz.) Jello any flavor                                   1 Egg
1 tsp. Vanilla

Sift flour with baking powder. Cream butter. Gradually add sugar and Jello, cream well after each addition. Add egg and vanilla; beat well. Gradually add flour mixture, mix after each addition until smooth. Force dough through cookie press onto ungreased baking sheet. Bake @ 375 about 13-14 minutes or until golden brown. Makes 5 doz. cookies.

Has anyone used model magic in the cookie press or something like it???? I work with special needs children and we do not have access to an oven at school. The teacher and I want to make ornaments with the kids that do not require baking the ornament. Any ideas or suggestions would be greatly appreciated. thanks Lynn

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