ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Mirro Cookie Press General Instructions, Baking Tips, and Recipes

Misc.
Hello,

Our visitors may have more tips, recipes, and the Mirro Cookie Press instructions to share with you. In the meantime, here are some general tips for making cookies using a cookie press along with recipes previously shared:

- Do not chill the dough first or it will be too stiff to push through the press.

- Do not grease the cookie sheet - the cookie dough needs to 'stick' to the sheet when it is pressed out. If using a non-stick sheet line it with parchment paper. Clean the cookie sheet and cool completely before using for the next batch.

- To use the press, load the dough into the tube, place the plunger into the tube on top of the dough and then turn the screw (or push the plunger, depending on your type of press). Push the dough straight down onto the sheet and stop pushing out dough as soon as the dough sticks to the sheet. Pull the press up and away from the cookie to release it. If making long shapes, use the press at an angle and press dough onto the sheet until the desired length is reached.

Mirro Cookie Press Cookie Recipes (click here)

More Cookie Press Cookie Recipes (click here)

Happy Baking!

Betsy at Recipelink.com
In reply to:

I purchased a mirro cookie press at a thrift store. I am anxious to use it but it did not come with instuctions. It has a screw top press. Does anyone have a copy they could send me or tell me how to use it?

c.johnson Indpls,IN
MsgID: 116330
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Flourless Chocolate Cake (Bon Appetit, 1995)
  • FLOURLESS CHOCOLATE CAKE 8 ounces bittersweet chocolate (not unsweetened) or semisweet chocolate, finely chopped 1/2 cup (1 stick) unsalted butter 6 large eggs, separated 1/2 cup plus 5 tablespoons sugar, divided use ...
  • Caramel Chocolate Brownies
  • CARAMEL CHOCOLATE BROWNIES 8 oz walnut pieces 1/2 cup (1 stick) butter (plus 1 tbsp), softened, divided use 1 cup sugar 2 eggs 2 tsp vanilla extract 3 squares (1 oz each) unsweetened chocolate, melted 2/3 cup flour (...
  • How Make a Pickle (with make-ahead brine)
  • HOW TO MAKE A PICKLE Makes just under 1 quart of brine "Joey is the pickle maker in our house, and when the summer hands us twenty pounds of cucumbers, they're his. Those pickles sit in the basement through the winter...
  • Sweet Vidalia Onion Relish
  • SWEET VIDALIA ONION RELISH 4 large sweet Vidalia onions, skins removed and finely chopped 2 cups green cabbage, finely shredded (approximately 1/4 head) 1/4 cup kosher salt 4 1/2 cups water, divided use 2 red bell pep...
  • Hyman's Crab Dip
  • HYMAN'S CRAB DIP 3 pkg. (8 oz. each) cream cheese, softened 1/2 lb crab meat 1/2 lb small shrimp or diced shrimp 1/2 cup shredded cheddar cheese 2 tbsp Hyman's Cajun Seasoning 3 tsp horseradish 1/8 tsp lemon juice Ch...
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Mirro Cookie Press General Instructions, Baking Tips, and Recipes
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!