Cake Central › Cake Forums › Cake Talk › Cookies! › Spritz Cookies- UGH!
New Posts  All Forums:Forum Nav:

Spritz Cookies- UGH! - Page 2

post #16 of 27
I was glad to find this thread because I was think about getting the Wilton Cookie Pro-- is that the one someone above used? Anybody else? And will the NFSC recipe work? AFter reading these posts, I have my doubts, but have never made press/spritz cookies before.
post #17 of 27
I don't know about the pro, I have the Wilton comfort grip cookie press. I use the Classic Spritz Cookie recipe on the box and bake on ungreased pans. Don't chill it. It needs to be soft and warm.

I love pressed cookies to give as co-worker gifts. It takes just a few seconds to press out a sheetfull and a quick sprinkle of colored sugar is all the decoration they need. Quick, easy and delicious!
Beverly
Reply
Beverly
Reply
post #18 of 27
I don't make these often but i had the same experience with the cookies not sticking to the pan to come off the gun.

Then one time i forgot to line my alumimum cookie sheet and ended up shooting my first cookie right on the pan!! Lo and behold, it worked perfectly!! You must use a regular cookie sheet with no lubricant (non-stick, parchment, grease) in order for the cookie to stick to the sheet and slice off the cookie gun.
post #19 of 27
^^^^Yup, this was happening to me too BUT i figured it out. Just press them right onto a ungreased, unlined cookie sheet..sticks like a charm, doesn't burn if you watch them.
post #20 of 27
I have never had success using my cookie press. I use a large pastry bag with large tips (4B, 8B, 1B) with my spritz cookie recipe. I saw a pastry chef use this method about 3 years ago and I have been doing them this way since. They come out great and my family loves them.
post #21 of 27
I just made about 60 dozen spritz in the last 2 weeks. I use commercial parchment sheets, not the roll you can buy from Reynolds. The roll is too slippery. I do have the occasional stubborn cookie that refuses to stick, but for the most part, I've got it down. My dough is soft and a little sticky, be sure not to add too much flour. I use it right off the mixer, no refrigeration. I have the Cookie Master electric one as well as the first Cookie Pro. I think they have changed the Cookie Pro since I got mine. I have the pump to 1 1/2 notches on the Pro and the count on the Master to about 2-3 seconds. Growing up, my mom always made them directly on the cookie sheets. She had 2 going, so she could put new dough on the cooled pan while the other one was in the oven. If the pan is hot, forget it!
One other thing I have found for inconsistent cookies is if there is an air pocket between the dough in the tube. I pack it in as tightly as I can. I know spritz are a pain for most, bu they are so darn good! To me, it's not Christmas without them! icon_biggrin.gif
Take a BITE out of your competition!
www.wordofmouthcookieco.com
Reply
Take a BITE out of your competition!
www.wordofmouthcookieco.com
Reply
post #22 of 27
I made some of these the other night. Thought I'd be smart and do them on parchment paper, I wouldn't have to clean the sugar off the cookie sheets, nope wouldn't work. Then I couldn't get my Wilton press to work right, so I switch to one of the older, turn the top ones, and still didn't work. That is when I figured out that the dough wasn't right. It was too stiff/dry. I added some more orange juice (my recipes calls for it already) and it worked.

I had a note on the recipe not to add all the 5 cups of flour, but stupid me went ahead and did it. If the dough is dry it won't stick to your sheets and release from the press.
My Weight Loss Support Group is The Chunky Monkeys!
Reply
My Weight Loss Support Group is The Chunky Monkeys!
Reply
post #23 of 27
I think my problem is the darn no-stick cookie sheets. I think I'll buy some foil ones just to check.
DD does love Spritz, and misses them since her Aunt moved to Arizona.
Tommy's favorite song? Roll roll roll your goat
Reply
Tommy's favorite song? Roll roll roll your goat
Reply
post #24 of 27
It depends upon the recipe--some say chill, some you can use from the mixing bowl--and don't use parchment or a Silpat. I have one of the Wilton ones, I do two squeezes onto a chilled sheet and use the dough direct from the bowl. If it gets too soft, I will chill it a bit. Press down onto the pan directly at 90°.

Don't give up! Once you get them down pat, there are so many shapes, you can color the dough and get alot of cookies done quickly.
Afflicted by Zaxapoaphobia
Reply
Afflicted by Zaxapoaphobia
Reply
post #25 of 27
Do you lift up after the first sqeeze and then do another over it or do you do 2 sqeezes without lifting?
post #26 of 27
Luv do two squeezes before lifting--one at "full" strength and the other just gently--too mich dough and it will squeeze up over the top of the gun/press and not stick to the sheet.
Afflicted by Zaxapoaphobia
Reply
Afflicted by Zaxapoaphobia
Reply
post #27 of 27
I do the same. I put my sprtzer directly on the cookie sheet, squeeze once and then half a squeeze and they do perfect. Although it depends on how full of a cookie you want as to wheter I squeeze 1.5 or 2 times. I have the Wilton one and a KitchenAid one. I love the Wilton. The KA is way to big and it takes double recipes just to fill the tube. I use the Land O Lakes recipe fr a choc one and for a buttery one I use a recipe that takes cornstartch and they are both my favorite. I have to watch making them cause I can eat them all. icon_redface.gif
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cookies!
Cake Central › Cake Forums › Cake Talk › Cookies! › Spritz Cookies- UGH!