answersLogoWhite

0


Best Answer

Take some frustration out of the process by chilling the dough for at least 1 hour before putting it into the press. After loading the tube, put the remaining cookie dough back in the refrigerator to keep it chilled. Room temperature dough does not separate well. Chilled dough 'breaks off' easier. Next, do not use warm/hot cookie sheets or baking stones. The dough won't stick to a warm sheet/stone very well. Next, pull the press straight up - not to the side. Lastly, work quickly while the dough is still chilled.

User Avatar

Wiki User

βˆ™ 15y ago
This answer is:
User Avatar

Add your answer:

Earn +20 pts
Q: Pampered chef cookie press too frustrating to use?
Write your answer...
Submit
Still have questions?
magnify glass
imp