Wilton Cookie Pro Ultra II Cookie Press
by Wilton
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Our Price: $11.49
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Category: Kitchen
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Product Summary
Manufacturer: WiltonBrand: Wilton
Model: 2104-4018
Product features:
- Designed to be the easiest to fill, most comfortable press you've ever used
- 12 terrific shapes, plus 4 fun mini cookie designs
- Includes complete instructions and delicious recipes
- Non-slip bottom ring keeps press from sliding on cookie sheet
- Instruction and recipe booklet included; wash by hand
Kitchen and Housewares Reviews of Wilton Cookie Pro Ultra II Cookie Press
Customer Review: Works Perfectly!
Summary: 5 Stars
First, I never leave reviews so this is a very honest review.
I purchased the Wilton Cookie Pro Ultra II Cookie Press because my Grandmother had the vintage Mirro Cookie Press and made Christmas Spritz Cookies every Christmas. I followed the directions for loading the dough exactly as stated in the directions and the results were perfect!
A few tips:
1. Make sure your dough is at room temperature! Do not use chilled dough!!!
2. Make sure you load dough from the bottom of the cookie press and not from the top. (I took a handful dough and rolled it with my hands to make it somewhat narrow to fit into the bottom of the barrel.)
3. I filled the barrel just over 3/4 of the way with dough. (I could have filled it more.) Then I gave the trigger a few squeezes until the plunger was on top of the dough. At this point I put the Cookie Press on my cookie sheet to make the Spritz cookies. (Note: Your first few clicks with the trigger may not produce a cookie if the plunger is still pressing dough down.)
4. You only have to squeeze the trigger with normal pressure to make it work. You will here a 'click' when the cookie is made. After the 'click' it is time to lift the press and make a new cookie.
My only issue with the Cookie Press is that the barrel is not larger to hold more dough. However, it does make it easier to switch out cookie discs. If I filled the barrel just over 3/4 of the way it about filled one cookie sheet with cookies.
I did not use the recipe Wilton included with the directions. I used my Grandmother's. Her dough worked perfectly with the press. It was soft and pliable, but not sticky, which is a must for Spritz Cookie dough.
Spritz Cookies
1 cup butter, softened/room temp - set on counter for about 15 minutes
3/4 cup sugar
1 tsp vanilla
3 egg yolks, room temp
2 1/2 cups flour
1/2 tsp baking powder
1/4 tsp salt
Preheat oven to 350 degrees F.
In a large bowl, cream together butter and sugar. Add egg yolks and vanilla mixing well. In a small bowl combine flour, baking powder, and salt with a wire whisk. Add dry ingredients slowly to the butter and sugar and mix until the dough is in small to medium sized clumps. Now mix with your hands to form dough into a ball. (Should have a consistency similar to Play Dough, but not dry.) If your dough is sticky, add flour; a tablespoon at a time. If it seems dry, add softened butter; a tablespoon at a time.
Load dough into press. Top with colored sugars or other sprinkles. Bake on ungreased cookie sheets for 8 - 10 minutes. Allow to cool for a few minutes on cookie sheets before removing and placing on cooling racks.
Makes about 5 - 6 dozen. (I am not exactly sure as we were eating them as they were coming out of the oven.) :)
Description of Wilton Cookie Pro Ultra II Cookie Press
Making traditional spritz cookies has never been so easy! Cookie Pro? Ultra II is designed to be the easiest to fill, most comfortable press you?ve ever used. And, with 16 terrific shapes, including 4 fun mini cookie designs, your holiday cookie baskets will be more festive than ever! Includes complete instructions and delicious recipes.The quickest way to make uniformly perfect butter cookies, known as spritz in the Scandinavian tradition, is with a cookie press. Especially during the holidays, spritz cookies become a family's favorite in such shapes as Christmas trees or snowflakes. The Wilton Pro Ultra II Deluxe has several advantages over other models. The clear barrel allows monitoring of the dough level inside, while the ergonomic, soft-grip trigger is a big improvement over uncomfortable metal handles, especially when multiple batches are made over the course of many hours. And, a non-slip ring on the bottom keeps the press upright on a cookie sheet without sliding around.
To use the cookie press, insert a shape disk, fill with room-temperature dough that is neither too soft nor too hard, and tighten the plunger rod. One squeeze of the trigger is usually enough to form a cookie. Sixteen disks with different shapes and four mini-shapes are included, along with an instruction and recipe booklet. After use, the press should be washed by hand in hot, soapy water and allowed to dry thoroughly before storing. --Ann Bieri
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