If you know about using a cookie press, think again because in this blog I am going to share with you the best ways of using a cookie press. A cookie press enables you to customize the color, flavor, and shape of your cookies, making it one of the easiest ways to bake a wide variety of cookie designs all at once. Use different disk designs to press the cookies, then top with your choice of colorful sugars, sprinkles, nuts, and more!
Here are some instructions to do so.
1 - Fill Before using, wash press in warm, soapy water. Dry thoroughly. Turn plunger rod and pull until the center rod is all the way up. Unscrew ring at end of the press. Shape dough into a log and place it inside the press.
Select cookie disk and place on the end of the press with the smooth side out (most models will indicate on the disk which side needs to face out). Screw ring back on press.
2- Use Hold press upright with the bottom ring resting firmly against a cooled ungreased cookie sheet. Do not tilt the press or hold it above the cookie sheet. Squeeze the trigger to form a cookie. Repeat for the remainder of the dough in the press, then refill. To change cookie designs, change disks.
3 - Decorate: Before baking, add toppings like cherries, almonds, colorful sugars, or nonpareils.
If preferred, after baking, pipe with icing or drizzle with melted candy melts.
4 - Bake: Bake cookies according to the recipe.
5 - Clean: Twist barrel off counterclockwise for easy cleaning. When twisting, be sure to grip the barrel and not the outer casing. wash with warm, soapy water and dry thoroughly.
Using a Cookie Press
When it comes to using a cookie press, it takes a little practice to get into a rhythm so that your cookies are comparable in size and appearance. Here are some tips whether you're using a manual or electric cookie press.
Allow sufficient time. Once you get the hang of using a press it's a quick process. But if you're starting out, allow lots of time for set-up, reading your cookie press manual, experimenting, and clean-up.
Use only cookie press recipes. The right consistency dough is crucial to successful cookie press cookies. There are lots of recipes available and avoid adding mix-ins like nuts, chocolate chips, and raisins—they do not press.
Don't grease your cookie sheet. The pressed dough must adhere to the cookie sheet to form properly. Avoid using parchment paper—a bare baking sheet is best.
Remove air from the press. Press a little to remove air and bring the dough or icing closer to the disc or tip. When filling the shaft, press it down as you add the dough.
Hold the press flat on the baking sheet. Avoid tilting the press or "dropping" batter. To press and adhere to the baking sheet, the dough needs consistent, even pressure directly overhead.
Don't overload the cookies. It may look like a little batter with spaces between motif cut-outs, but it can still bake into a full, delicate-looking cookie. Pressed cookies should denote their shape after baking; overloading them fills in the design too much and they will just look like a round cookie.
Practice. Your first cookies may not look as nice and can even have a dragged look. Just scrape that batter off the baking sheet and return it to the dough bowl. You'll get the hang of it in no time.
Pause before lifting. Before lifting the press and moving to the next cookie, give it a second after stopping the press action to allow the released dough to grab the cookie sheet. You'll have fewer "strings" of dough to return to the bowl.
Allow space between the cookies. They do rise but you don't need as much as some other cookies. Just leave about 1 1/2 inches in between.
Cool the cookies. Let the cookies cool on the baking sheet before removing them to a cooling rack or plate. The baked cookies are fragile, so you'll need a very thin cookie spatula (metal is best).
Allow clean-up time. Cookie presses have lots of parts. Though some are dishwasher safe, you can avoid losing small parts by hand washing and drying completely before storing.
Notes:
Butter is recommended when making spritz cookie dough. If margarine or solid vegetable shortening is used, the dough may turn out too soft to release from the press properly. The correct consistency of the dough will give you perfectly formed cookies.
Use Icing Color Gel or Color Right colors to add color to the dough after all ingredients have been mixed.
If the dough is sticking to the bottom of the press instead of adhering to the pan, the dough may be too soft. Refrigerate the dough for 3-4 minutes, just long enough to bring it back to room temperature and its proper consistency.
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