New Cookie Press
I just bought the Kuhn Rikon cookie press mentioned in the December issue of Bon Appetit (piece on tools for baking cookies). I have never even been in the vicinity of a cookie press. The directions seem pretty clear, but I have a feeling it's one of those things that takes some practice. Any suggestions on technique or any special recipe tips? Do you actually chill your cookie sheets first? Are some of the disks easier to work with that others (maybe I'll start with those)? Thanks for any tips you may have.
Incidentally, the article said it was available at Sur La Table, but I happened upon it at Whole Foods today. They actually had quite a few nice, well-priced baking items.
I've been using cookie presses for over 30 years. They're great for shaped cookies. But they are ALL temperamental. I've had to repeatedly put the press into the fridge to get the right consistency dough. Once you get the dough right, have several sheets ready and shoot those puppies out as quickly as possible.
One last note - though not related to the press itself. Bake the cookies for less time than you think is necessary. You'll get a more tender cookie if you just brown the bottoms lightly instead of waiting to see them brown around the eges.
I love Spritz cookies - especially during holiday season. So I have been through a few cookie presses in 43 years. I bought a cheap electric one a couple of years ago. It works great. Everyone I have had though takes a while to get started making decent looking cookies. But then they really start cranking them out. D.
My sister and I found it pretty easy. Just shoot with quick sure strokes and the shapes will be fine.
Actually, we did have one problem. After a disk change, my sister didn't screw the cap back on tightly and the shapes came out very muddled. We thought it was the disk until we thought to double check how we put it together.