Do you have any tips for scooping cookie dough?

This could be an electrical defect in the press that occurs regardless of dough consistency.

try this link might help you.. Can freeze left over dough that is sugar cookie that has cream cheese in...

Sure!
I make sauces (and soups) all the time, get them to room temp, and then pour or scoop into gallon ziploc bags (or whatever size you choose). Label/date them with a sharpie, and put them (one or two) flat on a cookie sheet in the freezer until solid. They are then easily and neatly stackable in the freezer. I tend to stand them zipper-side-up for easy access.
Yum... Gotta love having sauces on hand!

More ziploc freezing...
1) Whenever I make mashed or whipped potatoes, I tend to make extra, and freeze it to thicken sauces and soups. Just open the ziploc, cut out a couple scoops with a spoon, so as not to slice the bag, rezip the bag and put back in freezer.
2) I also freeze some cookie doughs in ziplocs. They are chewier after being frozen (especially choc chip cookie dough).
Happy cooking and baking!

"In common usage, a scoop is any specialized spoon used to serve food.
In the technical terms used by the food service industry and in the retail and wholesale food utensil industries, there is a clear distinction between two types of scoop: the disher, which is used to serve ice cream, measure a portion e.g. cookie dough, or to make melon balls; and the scoop which is used to measure or to transfer an unspecified amount of a bulk dry foodstuff such as rice, flour, or sugar." (Wikipedia)

What are the directions to use the Rival Cookie Factory?
Plug in the cookie factory. A light should come on and it should start heating up. Preheat, closed, for 5 minutes. Leave the cookie pans on the table so you can load them up with some dough. After 5 minutes, open the press and put one of the cookie pans loaded with dough into the press. Let it cook for 5 minutes. Check cookies after 5 minutes. Cookie time varies with each type of cookie. Cooks slower than an oven...which is good. less likely to burn.

Let it completely cool and then start again. It overheated because your speed was set too low for the heaviness of the dough. I have burned up three kitchenaid stand mixers so far making bread. go up one setting at least; if it is straining, go up another.

Instructions hand copied from my old manual
1. Stand motor on flat surface; screw barrel securely into place.
2. Attach flat side of piston onto screw and turn far enough to see 1-2 threads
3. Insert assembled piston/screw in barrel so that notches in piston line up with the ribs in barrel; snap screw into place.
4. Fill barrel with desired mixture, using small amounts at a time and tamping into place with barrel loader; wipe any excess mixture from exterior of barrel
5. Select desired cookie disc or tip; place on filled barrel
6. Attach cap to barrel; tighten securely in place. Note: machine may be operated with barrel partially filled
Note: If cookies do not cut off properly even though dough consistency is correct, make sure the 3 feet of the barrel cap touch the cookie sheet each time in order to form the cookie. As the gun is lifted, the flow of dough is cut, forming the cookie on the sheet.

If you're making cookie batter, you use the whisk type mixer(s). If it's a bread dough, you use the solid flat type mixer(s).

Hi Jane,

The bolt isn't supposed to stay in one place. It's meant to turn, so the dough can be pushed to the end of the plastic tube. When you're putting the parts together, wind the bolt to one end of the long (7 inch) screw. Next, put the 1.5 inch circular disk on the same end of the column as the bolt. Then, stick the screw in the little hole; the bolt will just lay inside the hole. The screw will go almost all the way inside the handle. Then, attach the plastic tube, making sure to line up the indentations in the tube and on the circular disk. Then, add the cookie dough. When you press the handle (turning on the Super Shooter), the screw should turn, causing the round disk to move up and push the dough toward the tip/disk. I hope this helps. Happy Baking!

Chris

maybe this will help :)
cookie presses come in a wide variety of choices; some are even electric, but there is nothing like a good old-fashioned cookie press for the sheer fun of use and the quality of the end product. The Mirro Cookie Press contains a central cylinder with a screw-on end that holds the cookie extrusion plates and tips for shaping cookies and pastries. On the other end of the cylinder is a cap with a large screw running through the center. On the outside of the cap is a handle for turning the press inside the cylinder. The screw is attached to a plate, which pushes the dough through the cookie press shaping plate or tip onto the cookie sheet, and it's ready to bake. jQuery('.intro .thumbnail').each(function(i,e){ jQuery(e).find('img').one('error',function(){ jQuery(e).remove(); }); });
Difficulty: Moderately Easy Instructions Things You'll Need:

• Recipe and ingredients for cookie dough
• Soft dishcloth
• Mirro Cookie press with at least one plate
• Non-stick cookie sheet
• Spatula
• Cooling rack

1. Step 1 Wash the cookie press and the plates in hot soapy water. Handle the press carefully to avoid damaging the threaded ends of the cylinder or the screw-on caps. Dry all parts thoroughly with a soft dishcloth.
   
2. Step 2 Screw the pressure plate all the way inside the top cap and screw it onto the cylinder.
   
3. Step 3 Prepare the cookie dough. See links below for recipes or look for any recipe labeled "pressed cookies" (sometimes called "spritz" cookies.) Follow the recipe directions exactly as the right consistency is extremely important when making pressed cookies. The dough should be soft but not crumbly.
   
4. Step 4 Fill the cylinder with the dough. At this point, if you realize the dough is too stiff, you might try adding an egg yolk. If the dough is too moist, add more flour a tablespoon at a time.
   
5. Step 5 Place the extrusion plate or pastry tip inside the bottom lid and screw it onto the cylinder. Turn the handle until the dough is ready to come out of the extrusion plate or pastry tip.
   
6. Step 6 Place the bottom of the cookie press on the baking sheet and turn the handle until enough dough has come out to see the shape of the cookie. Carefully lift the cookie press straight up so as not to smear the dough.
   
7. Step 7 Bake according to the instructions for the recipe. Let cookies set on cookie sheet for 3 to 5 minutes before removing with a spatula. Place the cookies on a cooling rack.