Way OT: source for electric or automatic cookie press (LONG)

Can anyone help to recommend an "automatic" or "electric" cookie press, a.k.a. a cookie gun, that doesn't require manual labor (well, minimal labor by hand at least)? I already know about the Salton, Villaware, Wearever, and Bonjour automatic/electric cookie presses. At this moment, I'm leaning towards the Bonjour model "Cookie Factory," but it uses two (2) "C" batteries instead of plugging a cord into AC-power on the wall. I'd prefer to avoid batteries if at all possible.

I've done extensive searches on Google [keywords: electric cookie press OR gun], and the only "electric" (or automatic) cookie presses that seem to be "out there" are three, with a fourth less-available one: Salton, Villaware, Bonjour, and Wearever

Reply to
Skyhooks
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I don't know how stiff your dough would be so this is really off the top of my head but there is a pasta extruder attachment for the kitchenaid. I don't even know if any of the dies would work since it is not something I own or have even looked at but you might check it out. Beverly B

Reply to
Beverly B

Well, I found this one:

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it is cordless (4 AA batteries) and seems to getbad reviews (Wilton cordless). There's this one:
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butit's also battery powered and doesn't seem to get goodreviews. I found this:
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butcouldn't find any reviews, and it's cordless too. This one,
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a manual cookie press, but has a crank design. Wouldthat help? Here's a Hamilton Beach one:
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reviews suggest it's underpowered. AH HA! Here's the one I have--corded and reasonablypowerful. It's pricey and on eBay, though:
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don't make it anymore, but you can probably find somemore listings for it used (or find a friend who has onestashed away somewhere ;-) ).Best wishes, Ericka

Reply to
Ericka Kammerer

I can't with the cookie press, BUT I WANT THAT RECIPE!!!! I much prefer recipes that I know are time-tested.

Anne (> Can anyone help to recommend an "automatic" or "electric" cookie press,

Reply to
Anne Tuchscherer

Beverly, thanks for the suggestion. This is something I'll definitely check out for the KitchenAid mixer ;)

Merry Christmas and Happy Holidays,

Sky

Beverly B wrote:

Reply to
Skyhooks

The link above for the Bonjour "Cookie Factory" is the route I'll probably take because it's available locally. Plus, if I don't like this cookie press, I can return it within 30 days for a full refund.

Wow, this copper-looking hank-cranked cookie press is interesting. It's just too bad my hands aren't able to handle the gripping and manipulating it requires. Plus, it looks like it doesn't have a fast-return and must be uncranked for the next batch (?).

Thanks again for all your help, Ericka. Merry Christmas and Happy Holidays.

Sky

Reply to
Skyhooks

I mentioned the recipe ingredients in my original post. But, when I made the recipe by hand, I halved the amounts of the ingredients because the original recipe was too much for me to handle. Here's the "hand recipe" (double ingredient measurements if desired or using a stand mixer -- DO NOT USE a food processor):

========= begin recipe ============================================

------------------------------------------------ Sky's Cheese Straws (recipe for hand mixing)

------------------------------------------------

1/2-pound (8 oz.) grated extra sharp cheddar cheese 1 cup (8 oz.) white, all purpose flour (wheat flour not recommended) 1 stick (1/2-cup; 1/4-pound; 4 oz.) COLD butter (NOT margerine) [sliced in 8 tablespoon portions] 3/4-teaspoon Cayenne pepper (less or more to taste, for "heat factor) salt, to taste

In one bowl, sift flour and cayenne pepper together. Set aside about 1/4-cup or so of the flour/cayenne mixture to use with the grated cheddar cheese. In another bowl, grate the extra sharp cheddar cheese and use the 1/4-cup flour that was set aside to coat the grated cheddar cheese. Mix the sliced COLD butter with the flour/cayenne mixture with a hand pastry mixer (that "domahickey thingey" with wires) to blend the butter and flour/cayenne pepper. Hand blend all the grated cheese with the flour-cayenne/butter mixture, briefly. Empty combined ingredients (very loose dough at this point) onto a clean, flat surface. Knead/fold dough until firm and pliable and all ingredients are fully incorporated (approx. 20 minutes + or -). Use cookie press* to form long "straw" ribbons onto a cookie sheet (see *note at end of recipe). Use salt shaker to salt cheese straws on the cookie sheet. Preheat oven to 325 degrees F. Bake cheese straws at 325 degrees F for about 5 minutes. Reduce heat to 275 degrees F. Bake 25-30 minutes more until color changes. Color should deepen only a little. Remove from oven and let cool. Break cheese straw ribbons into smaller pieces. Store in cookie tin or plastic container at room temperature.

*Note: the cookie die shape I use is: /\/\/\/\/\/\/\ similar to but not to scale: --------------

========= end recipe ==============================================

As anyone can imagine, the recipe above can be modified in a lot of ways. Add garlic, green onions, perhaps some "real" grated parmesan (not the green shake container stuff), etc. Many possibilities exist.

Merry Christmas and Happy Holidays.

Sky

P.S. The term "cheese straws" is a bit of a misnomer I th>

Reply to
Skyhooks

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