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07-28-2021 01:53 PM
@RespectLife Spritz dough is very delicate, and should NOT be rolled. di
07-28-2021 02:57 PM
The secret to making delicate light cookies is don't overwork the dough.
The more you handle the dough, the tougher the ccokie is.
Even mixing in your flour, just enough to incorporate and no more.
My mom used to make Mexican Wedding Cakes and Pecan Fingers along with her spritz that just melted in your mouth, no chewing required. She had a Sunbeam mix master and not a kitchenaid, I think that too had a lot of do with making melt in your mouth cookies.
07-28-2021 03:32 PM
Thanks so much @Desertdi
I appreciate the tip! I will never roll again!
And...I added food coloring and did way too much kneading to get it all mixed in.
I realize that now.
BUT do you refrig before putting in the cookie press? How cold should the dough be?
TIA !!!!
07-28-2021 03:37 PM - edited 07-28-2021 03:39 PM
TOTALLY guilty on that too.
I used my KA and I know I let it go WAY too long. The dough was def over mixed.
And then as I told @Desertdi
I added food coloring and kneading it over and over was the wrong thing to do.
My mom made Spritz with the cookie press and they were always perfect! And she rarely baked.
I am so bummed mine were awful last year.
They spread, lost their shape...DH ate them cuz we don't waste (LOL) but not one was gifted!
Do you both always use a cream cheese recipe?
I tried an all butter one last year and thought that was why they spread so badly.
So I tried again w/ a cream cheese recipe and failed again!
But I CAN make Chocolate Crinkles, Pizelles and Sugar Cookies!
07-28-2021 03:55 PM
@RespectLife I have only used a butter batter (no cream cheese), and mixed by HAND, and not refrigerated.
(I have not baked since I retired to Arizona. But I MUST add: Never bake on a stormy day.) di
07-28-2021 05:07 PM
The recipe I provided does NOT have cream cheese. My source was America's Test Kitchens.
I love that book, there is absolutely nothing I have made that didn't turn out or I didn't like.
07-28-2021 06:26 PM
@Desertdi wrote:@RespectLife I have only used a butter batter (no cream cheese), and mixed by HAND, and not refrigerated.
(I have not baked since I retired to Arizona. But I MUST add: Never bake on a stormy day.) di
@Desertdi I understand the science behind not making candy on a humid day but what in the world difference would it make with cookies? None, I think.
07-28-2021 09:34 PM - edited 07-28-2021 09:36 PM
@Kachina624 wrote:
@Desertdi wrote:@RespectLife I have only used a butter batter (no cream cheese), and mixed by HAND, and not refrigerated.
(I have not baked since I retired to Arizona. But I MUST add: Never bake on a stormy day.) di
@Desertdi I understand the science behind not making candy on a humid day but what in the world difference would it make with cookies? None, I think.
@Kachina624 wrote:
@Desertdi wrote:@RespectLife I have only used a butter batter (no cream cheese), and mixed by HAND, and not refrigerated.
(I have not baked since I retired to Arizona. But I MUST add: Never bake on a stormy day.) di
@Desertdi I understand the science behind not making candy on a humid day but what in the world difference would it make with cookies? None, I think.
@Kachina624 wrote:
@Desertdi wrote:@RespectLife I have only used a butter batter (no cream cheese), and mixed by HAND, and not refrigerated.
(I have not baked since I retired to Arizona. But I MUST add: Never bake on a stormy day.) di
@Desertdi I understand the science behind not making candy on a humid day but what in the world difference would it make with cookies? None, I think.
@Kachina624 Thunder CAN cause a cake to fall......and you will never get crisp cookies on a VERY humid day (while it is raining).
This is not from science. It's from experience.
07-28-2021 09:37 PM
@Desertdi I guess you're not making your famous crisp cookies this week.
07-28-2021 09:47 PM
@Kachina624 UGH.......it is SO BAD, it took a few pieces of lingerie 45 minutes to dry......IN THE DRYER.....
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