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Old 12-13-2011, 10:47 AM   #1
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Cookie presses

I have FOUR cookie presses...one that is manual, two that are "shooters," one that is "battery-operated." I CANNOT get any of them to press my grandma's spritz cookie dough (not even the one I inherited from her). I have chilled the dough, chilled the tube, not chilled the dough, not chilled tube, etc. I have been trying to make "S" cookies for 2 days. I am SO frustrated. The dough overflows the "disk" that is supposed to press down, etc. All are going to the Goodwill tomorrow.
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Old 12-13-2011, 11:18 AM   #2
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I use a big cloth pastry bag with a very large "star" tip, like you would use to ice an entire cupcake. I have used a press and they can be very fussy, I find the bag easier, but you need a good strong hand.

I usually make mine in an S-shape
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Old 12-13-2011, 12:29 PM   #3
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That's all I want to do--"S" shaped. Okay, now to find my pastry bags...
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Old 12-13-2011, 12:57 PM   #4
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You need just the right recipe. I don't use either of ours, either.
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Old 12-13-2011, 03:07 PM   #5
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Darn. I bought a cookie press at a yard sale recently. It was pretty cheap, but had no directions included. I've Googled it but didn't get the help I was hoping for and thought someone might post instructions and/or photos and even entertain dumb questions here.

I kind of like the pastry bag idea, because I know where mine is (I think). Any hints on how loose the dough needs to be using a bag would be appreciated. TIA.

Guess it's easy to tell why the cookie press was in the yard sale.
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Old 12-13-2011, 03:35 PM   #6
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I use a cook's illustrated recipe for spritz, it is made for a press, or pastry bag, and I don't alter the recipe at all, and measure very carefully (I use weight measurements). I also make sure that the butter is room temp, that makes it easier to squeeze without it being too soft to hold its shape.
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Old 12-13-2011, 03:43 PM   #7
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Amazon.com: Wilton 2104-4010 Cookie Pro Ultra Cookie Press: Kitchen & Dining
This is the best cookie press I've ever used... mostly I do cheese straws, but that dough is also very dense.
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Old 12-13-2011, 04:55 PM   #8
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Where did you find the giant star tip?

I bought the largest one I could find with a coupler and it still will not produce a cookie similar in size to those found in a bakery. The smaller tips are almost impossible to use for piping this dough.
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Old 12-13-2011, 05:12 PM   #9
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I read recently it is important to grease the tube well. I have never used one but hope that helps!
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Old 12-13-2011, 07:24 PM   #10
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Given the amount of butter in the recipe, I wouldn't think that greasing the tube would be necessary. The recipe is the one my grandma made for over 50 years. It has worked in the past, but her cookie press is giving me problems, so I tried the others I have and it just isn't working. Did other stuff, about to try with the pastry bag..
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