Guest guest Posted November 16, 2001 Report Share Posted November 16, 2001 , You are soooo right. I love my cookie press. I have made sugar cookies. I also used the recipe for the oreo cookies in my cookie press. Evelyn In a message dated 11/16/01 3:52:05 PM Pacific Standard Time, lisacna@... writes: > Subj: cookie press > Date:11/16/01 3:52:05 PM Pacific Standard Time > From: lisacna@... ( Foland) > Reply-to: <A HREF= " mailto:GFCFKids " >GFCFKids </A> > To: GFCFKids > > > > > I must let everyone know-this gadjet it worth the money. I just made the > lovliest cookies-they tasted good{I used the recipe from the gluten free > kitchen for sugar cookies} and they were soooo pretty. I just wanted to > share-if anyone has been wanting to try one -I say go for it-I shall never > roll out another cookie.f > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2001 Report Share Posted November 16, 2001 , I didn't modify the recipe at all. The cookies were great. Evelyn In a message dated 11/16/01 5:08:19 PM Pacific Standard Time, lisacna@... writes: > Subj:Re: cookie press > Date:11/16/01 5:08:19 PM Pacific Standard Time > From: lisacna@... ( Foland) > Reply-to: <A HREF= " mailto:GFCFKids " >GFCFKids </A> > To: GFCFKids > > > > > That dough was not too stiff???? or did you modify?lisaf > Re: cookie press > > > > , > > > > You are soooo right. I love my cookie press. I have made sugar cookies. > I > > also used the recipe for the oreo cookies in my cookie press. > > > > Evelyn > > > > In a message dated 11/16/01 3:52:05 PM Pacific Standard Time, > > lisacna@... writes: > > > > > > > Subj: cookie press > > > Date:11/16/01 3:52:05 PM Pacific Standard Time > > > From: lisacna@... ( Foland) > > > Reply-to: <A > HREF= " mailto:GFCFKids " >GFCFKids > > > To: GFCFKids > > > > > > > > > > > > > > > I must let everyone know-this gadjet it worth the money. I just made the > > > lovliest cookies-they tasted good{I used the recipe from the gluten free > > > kitchen for sugar cookies} and they were soooo pretty. I just wanted to > > > share-if anyone has been wanting to try one -I say go for it-I shall > never > > > roll out another cookie.f > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2001 Report Share Posted November 16, 2001 , Where did you get your cookie press? Jen At 05:50 PM 11/16/01 -0800, you wrote: >I must let everyone know-this gadjet it worth the money. I just made the >lovliest cookies-they tasted good{I used the recipe from the gluten free >kitchen for sugar cookies} and they were soooo pretty. I just wanted to >share-if anyone has been wanting to try one -I say go for it-I shall never >roll out another cookie.f > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2001 Report Share Posted November 16, 2001 You can get them a number of places but I ordered mine through the swiss coloney christmas cataloge. It works great and I have about twenty different shapes to choose from. Any soft cookie dough will work in it{so long as it is a smooth cookie dough-you know no chips or nuts- Re: cookie press > , > > Where did you get your cookie press? > > Jen > > At 05:50 PM 11/16/01 -0800, you wrote: > >I must let everyone know-this gadjet it worth the money. I just made the > >lovliest cookies-they tasted good{I used the recipe from the gluten free > >kitchen for sugar cookies} and they were soooo pretty. I just wanted to > >share-if anyone has been wanting to try one -I say go for it-I shall never > >roll out another cookie.f > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2001 Report Share Posted November 16, 2001 You can get them a number of places but I ordered mine through the swiss coloney christmas cataloge. It works great and I have about twenty different shapes to choose from. Any soft cookie dough will work in it{so long as it is a smooth cookie dough-you know no chips or nuts- Re: cookie press > , > > Where did you get your cookie press? > > Jen > > At 05:50 PM 11/16/01 -0800, you wrote: > >I must let everyone know-this gadjet it worth the money. I just made the > >lovliest cookies-they tasted good{I used the recipe from the gluten free > >kitchen for sugar cookies} and they were soooo pretty. I just wanted to > >share-if anyone has been wanting to try one -I say go for it-I shall never > >roll out another cookie.f > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2001 Report Share Posted November 16, 2001 That dough was not too stiff???? or did you modify?lisaf Re: cookie press > , > > You are soooo right. I love my cookie press. I have made sugar cookies. I > also used the recipe for the oreo cookies in my cookie press. > > Evelyn > > In a message dated 11/16/01 3:52:05 PM Pacific Standard Time, > lisacna@... writes: > > > > Subj: cookie press > > Date:11/16/01 3:52:05 PM Pacific Standard Time > > From: lisacna@... ( Foland) > > Reply-to: <A HREF= " mailto:GFCFKids " >GFCFKids </A> > > To: GFCFKids > > > > > > > > > > I must let everyone know-this gadjet it worth the money. I just made the > > lovliest cookies-they tasted good{I used the recipe from the gluten free > > kitchen for sugar cookies} and they were soooo pretty. I just wanted to > > share-if anyone has been wanting to try one -I say go for it-I shall never > > roll out another cookie.f > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2001 Report Share Posted November 16, 2001 That dough was not too stiff???? or did you modify?lisaf Re: cookie press > , > > You are soooo right. I love my cookie press. I have made sugar cookies. I > also used the recipe for the oreo cookies in my cookie press. > > Evelyn > > In a message dated 11/16/01 3:52:05 PM Pacific Standard Time, > lisacna@... writes: > > > > Subj: cookie press > > Date:11/16/01 3:52:05 PM Pacific Standard Time > > From: lisacna@... ( Foland) > > Reply-to: <A HREF= " mailto:GFCFKids " >GFCFKids </A> > > To: GFCFKids > > > > > > > > > > I must let everyone know-this gadjet it worth the money. I just made the > > lovliest cookies-they tasted good{I used the recipe from the gluten free > > kitchen for sugar cookies} and they were soooo pretty. I just wanted to > > share-if anyone has been wanting to try one -I say go for it-I shall never > > roll out another cookie.f > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2001 Report Share Posted November 18, 2001 You can get them through my website as well. www.open-invitation.net/andrea > > > > Where did you get your cookie press? > > > > Jen > > ===== __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2001 Report Share Posted November 18, 2001 , Have you ever put the Ms. Roben's roll and cut sugar cookie dough into one of these cookie presses? If not-do you have a good normal tasting recipe? Thanks, Wendi Re: cookie press > You can get them through my website as well. > www.open-invitation.net/andrea > > > > > > > Where did you get your cookie press? > > > > > > Jen > > > > > > ===== > > > __________________________________________________ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2001 Report Share Posted November 18, 2001 To tell you the truth, I really don't make GFCF cookies. (21 months) is the only one GFCF in our home, and it's just so much easier to buy Pamela's or Frookies than to make a whole batch of cookies for just one person. I eat low-carb and my husband refuses to eat GFCF or low-carb, so he and my older son eat normally. I could probably dig up an unconverted recipe for you if you want to try to convert. Here's the recipe featured in my catalog. It calls for sour cream, but I'm sure you could use a soy based sour cream sub. Meringue Berry Bites 2 large egg whites, at room temperature pinch of salt 1/2 cup superfine sugar 1/2 t pure vanilla extract 1/3 cup sour cream (use a soy sub) 1 T brown sugar 25 small fresh raspberries or other fruit Preheat oven to 200 degrees. Cut a piece of parchment paper to fit the cookie sheet. Using a 1-inch round cookie cutter, trace 25 circles, evenly spaced, on the parchment paper. Turn the paper over and place it on the cookie sheet. Reserve. Combine the egg whites and salt in a large bowl. Using an electric mixer, beat the egg whites until foamy. With the mixer running, add the superfine sugar gradually, until stiff glossy peaks form. Gently fold in the vanilla. Fit the Kitchen Mate (cookie press) with the star tip, and fill with meringue. Cover one of the circles evenly with meringue, then pipe around the edges to make a 2-inch high " cup " . Repeat this process with the remaining circles. Bake for 20 minutes, reduce heat to 175 degrees, and bake until the meringues are dry but not brown, about 35 minutes more. Transfer the cookie sheet to a wire rack and cool the meringues completely. In a small bowl, combine the sour cream with brown sugar. Using the Kitchen Mate fitted with a round tip and filled with the sour cream, pipe a bit of sour cream into each meringue and top with a raspberry. Makes 25. To see the Kitchen Mate, go to: http://www.open-invitation.com/storefront/holusa/storefront/product_detail.jsp?i\ temID=20336 Includes twelve cookie disks, eight icing tips, and 2 filling nozzles. Item #1685, $18.00 --- Wendi Dupuy wrote: > , > Have you ever put the Ms. Roben's roll and cut sugar > cookie dough into one > of these cookie presses? If not-do you have a good > normal tasting recipe? > > Thanks, > Wendi > ===== __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2001 Report Share Posted November 18, 2001 I'll try and convert that recipe-thanks! I usually just buy cookies too, but my 5 and 6 year old daughters want to make and decorate Christmas cookies, so I'm just gonna make them all gfcf. I just bought Dancing Deer food paints. I never got an answer on my question about royal icing, so I'll just skip that. Okay, I'm gonna go order one of your cookie mates. Thanks, Wendi Re: cookie press > To tell you the truth, I really don't make GFCF > cookies. (21 months) is the only one GFCF in > our home, and it's just so much easier to buy Pamela's > or Frookies than to make a whole batch of cookies for > just one person. I eat low-carb and my husband > refuses to eat GFCF or low-carb, so he and my older > son eat normally. I could probably dig up an > unconverted recipe for you if you want to try to > convert. Here's the recipe featured in my catalog. > It calls for sour cream, but I'm sure you could use a > soy based sour cream sub. > > Meringue Berry Bites > 2 large egg whites, at room temperature > pinch of salt > 1/2 cup superfine sugar > 1/2 t pure vanilla extract > 1/3 cup sour cream (use a soy sub) > 1 T brown sugar > 25 small fresh raspberries or other fruit > > Preheat oven to 200 degrees. Cut a piece of parchment > paper to fit the cookie sheet. Using a 1-inch round > cookie cutter, trace 25 circles, evenly spaced, on the > parchment paper. Turn the paper over and place it on > the cookie sheet. Reserve. > Combine the egg whites and salt in a large bowl. > Using an electric mixer, beat the egg whites until > foamy. With the mixer running, add the superfine > sugar gradually, until stiff glossy peaks form. > Gently fold in the vanilla. Fit the Kitchen Mate > (cookie press) with the star tip, and fill with > meringue. Cover one of the circles evenly with > meringue, then pipe around the edges to make a 2-inch > high " cup " . Repeat this process with the remaining > circles. Bake for 20 minutes, reduce heat to 175 > degrees, and bake until the meringues are dry but not > brown, about 35 minutes more. Transfer the cookie > sheet to a wire rack and cool the meringues > completely. In a small bowl, combine the sour cream > with brown sugar. Using the Kitchen Mate fitted with > a round tip and filled with the sour cream, pipe a bit > of sour cream into each meringue and top with a > raspberry. Makes 25. > > To see the Kitchen Mate, go to: > http://www.open-invitation.com/storefront/holusa/storefront/product_detail.j sp?itemID=20336 > > Includes twelve cookie disks, eight icing tips, and 2 > filling nozzles. Item #1685, $18.00 > > > > --- Wendi Dupuy wrote: > > , > > Have you ever put the Ms. Roben's roll and cut sugar > > cookie dough into one > > of these cookie presses? If not-do you have a good > > normal tasting recipe? > > > > Thanks, > > Wendi > > > > > ===== > > > __________________________________________________ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2001 Report Share Posted November 18, 2001 Here's a recipe we've made a few times with our Pampered Chef cookie press. I substituted ingredients in the Whole Wheat Peanut Butter Cookie recipe from _Whole Foods for the Whole Family_ by LLL. Peanut Butter Cookies 1/2 cup shortening (I use Spectrum) 1/2 cup peanut butter 1/2 cup brown sugar or honey (I use Ecosweet or Sucanat) 1 egg 1/2 tsp vanilla 1 cup gfcf flour mix (I use 1 part sorghum: 2 parts bean: 3 parts tapioca: 3 parts potato starch) 1 tsp baking soda 1/2 cup dry milk powder (I use 2 T rice protein powder, but I bet dari-free would work great) Cream shortening, peanut butter and sugar. Add egg and vanilla. Stir in flour, soda, milk/protein powder. Drop by teaspoonfuls onto greased cookie shets and flatten with a fork. Or spoon into cookie press and squeeze onto sheets. Bake at 350 degrees for 8 - 10 minutes. Makes about 3 dozen cookies. Lis Quote Link to comment Share on other sites More sharing options...
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