25 minutes ago, Gayle28607 said:But, I think I will also hold back on a bit of the flour. That may be my issue, ultimately, as the dough is super stiff. I've never refrigerated it, as the recipe recommends. I can't even imagine how you'd do this if the dough was cold!
Definitely watch the flour. Using less will make it easier to press. A side benefit is more tender cookies. My "bible" for pressed cookies when I was a teen, Betty Crocker's Cookbook, recommends testing the dough for consistency before adding all the flour by putting a small amount in the cookie press and squeezing it out. Edited to add that I always hold the last 1/2 cup of flour aside and start testing. It should be soft and pliable, not crumbly. Betty says to chill only if the recipe recommends, otherwise use at room temp. If the dough seems too soft, Betty recommends adding the yolk of an egg. If it's too stiff, a tablespoon or 2 of flour should do the trick. She says if the dough is of the right consistency, it shouldn't be necessary to exert a lot of force on either the press or the handle.
I'm sure you have plenty of experience with all of this but as long as I'm sharing her tips - don't lift the press from the cookie sheet until enough dough has come out to form the cookie. She says that for some cookies it may be necessary to wait a moment to allow the dough to adhere to the sheet before lifting the press. With some doughs, I find I need to pull up briskly to ensure the cookie stays behind on the sheet.
Good luck and keep us posted. I'm thinking I need to go make some!
