• reattach@lemmy.world
    4·
    3 days ago

    I feel this. Growing up, it was an annual struggle to find a decent cookie press for my mom’s spritz cookies - it feels like we bought her a new one every year, only to have it break or work as poorly as the last one.

    While I wouldn’t recommend it for reasons other than quality, my wife has been successfully using the Pampered Chef cookie press for several years, so there is hope that a quality cookie press is out there. Either that, or her cookie recipe is softer than the one we used growing up.

    • proudblond@lemmy.worldEnglish
      1·
      3 days ago

      I have given up on cookie presses altogether because I have had such trouble with them. I didn’t when I was a kid; my mom’s just worked. But I’ve never been able to recreate that experience. Now I just roll cookies out and save myself the frustration, even if it takes longer.

    • CrimeDad@lemmy.crimedad.workOPMEnglish
      1·
      3 days ago

      The thing is that there are a lot of potential variables including dough viscosity, which I think can vary with temperature, sheet temperature, sheet condition (the non-stick ones disconcertingly stop working as well with use), and technique. It was a battle to use the previous one we had for years, but we always managed to figure it out. However, it also broke last year. At least it wasn’t ostensibly my fault that time.

    • CrimeDad@lemmy.crimedad.workOPMEnglish
      5·
      3 days ago

      Yes, it’s called a cookie press. Pushing the lever is supposed to ratchet the plunger and force the dough through the die onto the cookie sheet. Apparently, I pushed the lever too hard.