Clear Cookie Press & Storage Box
Tips for using Kuhn Rikon Cookie Press:
One thing that sometimes happens is that the dough can be slightly too thick, which can cause the top part to “pop” away from the barrel. Often this can be remedied by adding just 1-2 drops of liquid to the dough (either water or milk). You want the dough to have a sticky consistency, which allows it to stick to the baking pan surface. Here are some additional tips:
- Be sure to press the entire base on the sheet. The cookies do not fall off the press, but stick to the sheet and are pulled off in a straight upward motion.
- The best recipe for consistently perfect cookies is the Vanilla Cookie recipe.
- If the cookie shapes are spreading out too much when they bake, chances are that the cookie sheet was not cold enough or the oven was not sufficiently hot. Try chilling the whole sheet with the cookies on it before baking.
- If the shapes are coming out of the press as “blobs”, it may be that you’re clicking more than once for each cookie.
- To change disks mid-barrel, be sure to press the small metal release button at the front of the trigger mechanism. This will prevent the dough from coming out while you change the disk. Simply unscrew the bottom white ring, remove the disk and replace with next disk.
Courtesy of Kuhn
- Extremely easy to assemble discs and fill barrel with dough
- Very easy to operate
- Made 30 cookies with one barrel full
- Cookies were mostly uniform and distinct in shape
- Comes with storage container
- Not dishwasher safe
What’s nice about the Kuhn Rikon Clear Cookie Press is that it comes with a plastic storage box to organize all of the pieces. And with 14 discs, piping tips, and piping bags included, it sure will come in handy. The clear barrel holds enough dough for about 24 cookies that can quickly be pressed out by squeezing the stainless steel trigger mechanism. Just be aware that not all of our cookies came out uniform and some were sharper looking than others. Also, this press must be washed by hand.
How We Tested: We evaluated seven cookie presses in this test. We evaluated them each for its ability to prepare spritz cookies using a recipe from The All New Good Housekeeping Cookbook. Among the performance criteria were the number of cookies each press produced and the uniformity and appearance of the cookies. The cookies were also rated on how distinctive their patterns appeared after baking. Ease of use criteria included how easy it was to assemble the discs and fill each press with dough as well as to operate and clean each press.
Reviewed: December 2013
Price When Reviewed: $30.00
Tried and True Eats
I recently bought a Kuhn Rikon cookie press (Amazon, $14.95). I am loving it so far. I can’t believe how easy it is to use. It is much easier than scooping up cookie dough and plopping it on the pan though you cant use it on just any cookie dough. For example, chocolate chip dough and egg-white based dough will make for a disastrous event.
Well, the cookie press has an ample amount of shapes to choose from, but unfortuanly it does not have the pumpkin shape which is a really fun shape! The press also comes with decorating tips though it seems complicated to use (I have not tried it). The first recipe I tried doing was an almond-flavored cookie that I found on the Internet. It was too soft and so the cookies ended up flattening, thus losing shape. But I saved the remaining dough by adding more flour. Your best bet, however, is to follow the recipes that Kuhn Rikon provides (even though there are only four) and then branching out. Anywho, I tried the chocolate spritz cookies from Kuhn Rikon: a very tough dough but it works perfectly. It’s tasty but not as chocolaty as I would like. Nevertheless everyone in my family ate them up quickly and I think I will do them again, maybe ice them next time. The recipe comes with the Kuhn Rikon cookie press but for your convenience here it is
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 Tablespoons milk or water
2 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1/4 cup cocoa
2 1/2 cups all-purpose flour, sifted
- Preheat oven to 375 degrees
- Combine the butter and granulated sugar in a large bowl.
- Using an electric mixer set on high speed, beat until light and fluffy.
- Beat in the egg, milk, vanilla extract, and salt
- Using a spoon stir in the flour and cocoa until well mixed.
- Remove the white ring at the base of the plastic barrel and pack the dough into the cookie press. Fit with the desired disk and screw white ring back in place.
- Place the press flat against the cookie sheet and squeeze the trigger to compress dough in the barrel. Use one click per cookie, lifting straight up and off the sheet.
- Space the cookies 1 1/2 inches apart.
- For perfectly identical cookies, keep pressing cookies at consistent intervals every 1 – 2 seconds until no more dough remains.
- Bake until golden, about 10 minutes. Be sure to watch them so they don’t burn!
- Gently transfer cookies to wire racks to cool.
- Sprinkle with vanilla sugar if desired and let cool. Decorate.
- Store in an airtight container at room temperature for up to 4 days.