OXO Good Grips 14-Piece Cookie Press Set

I bought this press on sale through the warehouse deals. Supposedly just damaged packaging but the package looked fine. When I went to make a batch I noticed I couldn't get the top off, so I loaded it from the bottom and made a bunch of adorable cookies that tasted great. The unit cranked out those cookies in warp speed and they cooked up perfectly. When I was done I figured I would soak the press in warm water and finally get it unscrewed for cleaning as some dough got trapped between the chambers...no luck. I guess that is why it was returned but now I have a press with cookie dough all stuck on it to return...yuk!I chatted with Amazon, told them the situation and they credited me for the cost of the press and I am ordering another...no need to send it back. This is why I shop here..so hassle free.Manufacturing defect aside, this was the most effortless press I have ever used! I found after I primed the unit and scraped off the dough as instructed I still had to do a double press to get the first cookie out, which was now double the size of all the rest. No problem, I just scooped it up and put it back in the bowl for the next batch. Nothing was wasted. The rest of the cookies came out perfect with one press and if I had enough cookie sheets I could have knocked out the entire dough batch in about ten minutes...EVEN with reload time! I used a teaspoon to press out any air pockets...made sure my pan was ungreased and cold (made sure the pan cooled before I loaded on another batch) rotated the pan in the oven halfway through as suggested in the recipe and every cookie came out picture perfect in warp speed. I loved how easy it was to change disks between batches so I was able to check out several of the designs and they all came out adorable. The cookies are petite but I like that...some others complained they were too small...I find the small size adds to their charm. I made the lemon poppy seed variation of the butter cookie included with the unit...I'm a lemon freak so next time I will double the amount of lemon extract, but it still made for a tender, flavorful cookie with a hint of lemon. I purchased the autumn disk set but have not used it yet. Wanted the spring set but they are unavailable at the moment.My only regret is that I will have to wait for the new press to arrive to make more cookies...Update: The new press works great and I since I couldn't find a good lemon cookie recipe for this press I created one that I am thrilled with. If you're looking for a mild lemon flavor...move on, this is NOT the cookie for you.Lemon Poppy Sunflower Cookies2 Sticks cold butter cut into teaspoon slices3 ounces softened cream cheese1 cup sugar1 egg yolkI teaspoon lemon oil (I got this at King Arthur Flour) if you use extract, double it and add more as desiredI heaping teaspoon of european lemon zest (King Arthur again) fresh zest of one lemon would be fine1 teaspoon lemon powder (King Arthur) have no idea what to sub here maybe double the zest2 1/2 Cups King Arthur All Purpose Flour (the only flour I use)1/4 teaspoon of salt (if your using salted butter you can skip this)Poppy seedsLemon sugar (again King Arthur, but I was disappointed how minimal the taste was...perfect lemon yellow color however so I used it...a nice lemon yellow sanding sugar would work just fine)Makes 8 dozen cookiesPreheat oven to 350 degreesCream butter and cream cheese and sugar (I used my Kitchenaid mixer and it took a lot longer than you would think) Look for the mixture to change color to a light yellow almost white with no lumps of butter showing, it should be light and fluffy...took me about 10 minutes on medium speed)Add egg yolk, lemon oil, lemon zest, lemon powder mix until well combine and then taste to see if it's lemony enough for you and adjust as needed (I added more lemon powder as a first instinct).Combine flour and salt and slowly add to butter mixture while mixing...here's where a lot of people go wrong, don't be afraid to mix this, you won't get a tough cookie but if it's not light enough it won't go through the press.Load the dough with a teaspoon into the press fitted with the sunflower disc, pushing the dough down with the teaspoon to push out any air pockets, if any dough starts coming out of the press just pop it back in the bowl for the next batch. Press cookies out on a COLD UNGREASED COOKIE SHEET. Don't try to use parchment, foil or silpat, it just won't work. I've never had a cookie stick or break. You may have to press twice to get the first cookie out, this will be bigger than the rest, I just scoop it up, put it back in the bowl and press another in it's place. Dust with lemon sugar or yellow sanding sugar and then sprinkle poppy seeds in the center. I use a 1/8th teaspoon for this and tried several different ways, one depressing the center with the measuring spoon and pouring some poppy seeds in...but in the end I just sprinkled some around the center (there is a peak in the very center) I liked the way this looked the best.Baking: my oven is true to temp and at first I baked for 12 minutes, rotating the pan after 6 minutes. The end result was a cookie that was golden just around the edges and somewhat pale. The texture was delicate with a nice crumb. Next I tried at 14 minutes rotating after 7 minutes. Now the end result had the golden color encroaching up the petals a bit and I just loved this look! Much more reminiscent of a real sunflower. The texture was now crispy and I preferred it by far.Now these cookies are amazing just as is, but I'm planning on melting some lemon wafers (King Arthur) and dipping the bottoms in it for a cookie that will hit it out of the park. Also thought about sandwiching two cookies between some of the melted lemon wafers but that may be just too much cookie. I'll update with the results.Hope you enjoy this recipe!UPDATE: dipping the bottoms in the melted lemon wafers was just too much of a hassle so I put a dollop of about 1/8th-1/4 teaspoon of the melted lemon wafers on the flat side of a cookie and sandwiched it with another. The small size of the cookie was perfect for this and I just loved the result. I melted about a half cup of wafers in the microwave for 2-30 second burst on high and it was enough to sandwich about 40 cookies (80 cookies sandwiched). I left the rest as is. This cookie is a winner IMHO.ANOTHER UPDATE: Duh! I lined a sheet with parchment paper, put a dollop of melted lemon wafer on the paper and centered a cookie on it and pressed gently. Worked like a charm. You could also put the dollop directly on the back of the cookie and then place on the sheet...I posted some photos. Here you don't want any brown color so I baked for 12 minutes rotating after 6.

The multiple cookie designs are great. Seems well made, the only issue that I noticed was that it can be difficult to fill up, but once you figure that out, it's fine. Little pricey, but if you make soft cookies often and want different designs, then this would be a great try for you.

Ordered this to make some jell-o cookies for the holidays. I'm used to the caulk-gun-style cookie presses, but this one had overnight delivery and great reviews, so I thought I would try it.This press has a single lever that you press down while holding the body of the press in one hand. It takes a LOT of force (depending on your dough of course). I felt like the arm was going to snap, and it may still fail, but it survived its first batch of cookies. The amount of force required makes it easy for the unit to slip while you're pressing down, especially if you're working on a pan that already had cookies on it, and is a bit slippery; or if you're balancing the pan on hot pads and it can tilt slightly.I made it through half the dough before the plunger mechanism began slipping. I would press the lever down, dough would start to come out, and then it would make a clicking sound as the ratchet mechanism slipped. Eventually, I would press the lever 10 or 15 times with no dough coming out the bottom.I tried different angles, applying pressure along the length of the lever while pressing, exagerting the upward motion in hopes of more-fully engaging the teeth, but none of these things consistently helped.In the end, I began pushing down the lever VERY slowly, and that worked better: it no longer slipped, and the behavior (# of pumps required to push out a certain about of dough) became more consistent. So maybe this is the key: don't be in a hurry, but slowly, mindfully push down the lever, and make sure you feel steady resistance in the lever as you push it. With a bit of experimentation, I seemed to get the hang of this, feeling the response of the press and adjusting speed and pressure for a predictable outcome.Should a cookie press require such mindfulness, such attention to the present moment? Maybe!!! It's not a bad thing in my opinion, but being used to rushing through things and having my tools keep up, it was a bit frustrating at first. I feel like some discussion of this in the Helpful Tips would have been, well, helpful.Other details: Some dough leaks back through the plunger, as others have mentioned. This is inevitable, and for cookie dough not a big deal (it's a very thin layer that gets past the plunger). For somethingthinner (icing for example), this could be a bigger issue.Cleanup is a breeze! Everything comes apart easily (and by the way, take it apart between sets of dough to clear the backflow), most of it is dishwasher safe, and the plunger mechanism (hand-washable) cleans up with soap and warm water.Halfway through my first experience, I was sure I would toss this after I was done; but I think my issues were partially pilot error, and as long as the unit physically remains intact (i.e. the lever doesn't snap), I'm cautiously optimistic that this will continue to work for many years.