Recipe Booklet Reverse Side INSTRUCTION BOOKLET Electric Cookie Press For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
IMPORTANT SAFEGUARDS SHORT POWER CORD To reduce the hazards resulting from a longer cord, a short power-supply cord is supplied. If desired, use an extension cord and make sure the marked electrical rating is at least as great as the electrical rating of the appliance. The extension cord should not hang over the counter or tabletop where it could be tripped over or pulled on. Basic safety precautions should always be followed when using electrical appliances: 1. Read entire instruction booklet carefully.
4. Load freshly prepared cookie dough or filling into the unit with a spoon or spatula. tube lines up with the LOCK position. You will hear a click when it is in the proper position (see Figure 5). NOTE: Do not fill the tube past the MAX fill line. 6. You are now ready to begin making cookies. 5. A lign the long ridges on the inside of the tube with the outside contours of the shaft disc. The arrow on the tube will line up with the UNLOCK position on the motor body.
Instructions for Making Cookies 1. Motor Body The proper consistency of cookie dough is critical. If it is too stiff, the dough will not release from the cookie press. If it is too soft or sticky, the cookies will not retain their shape. It is best to use the recipes in this booklet until you get a feel for the optimum consistency of the dough. Store-bought refrigerated cookie doughs are not recommended for use in this cookie press. Neither is chilling homemade dough. Practice, practice, practice.
Helpful Hints • Some doughs, ones that are thicker or stickier, tend to fare better with the discs that have larger openings, such as discs 3, 5, 6 and 10. • Using store-bought refrigerated dough is not recommended. • Never grease or line your cookie sheets when using the cookie press. If you do, your cookie dough will not stick to the pan, therefore preventing the cookies from maintaining a consistent shape.
the amount of filling or frosting that will be used at one time. CARE,CLEANING AND MAINTENANCE When piping on a cookie or a cake, for decorating, quickly pulse once and then gauge your work from there. It is better to go under in time than over. There will always be more frosting/filling than expected pressed out of the tip, so go slowly. As when using a traditional pastry bag for decorating, you want to guide the frosting as if it were a ribbon, as opposed to forcing it in place.
CUISINART® Electric Cookie Press CALIFORNIA RESIDENTS ONLY: California law provides that for In-Warranty Service, California residents have the option of returning a nonconforming product (A) to the store where it was purchased or (B) to another retail store that sells Cuisinart® products of the same type.
4. Bake in the preheated oven for 10 to 12 minutes, or until lightly golden around the edges. 5. Cool crackers before removing from pan. *Note: Due to the shredded cheese in this dough, we recommend using discs 3, 5, 6, 10 or 12. Nutritional information per cracker: Calories 24 (56% from fat) • carb. 2g • pro. 0g • fat 1g • sat. fat 1g • chol. 4mg • sod. 19mg • calc. 1mg • fiber 0g Herbed Cheese Spread A fresh cheese spread, ideal for both crackers and crudités.
Gougères Although Gruyère is the classic ingredient for gougères, you may substitute your favorite cheese. Makes about 95 one-inch gougères ½ 4 ½ ½ ½ 2 1 ½ ½ ¼ cup water tablespoons unsalted butter teaspoon fine sea salt or table salt, divided teaspoon granulated sugar cup plus 2 tablespoons unbleached, all-purpose flour large eggs, plus 2 more if necessary cup finely shredded Gruyère cheese, divided teaspoon freshly ground black pepper teaspoon cayenne teaspoon paprika 6.
This frosting is perfect on cupcakes. It is especially delicious when paired with chocolate cake. Add that professional touch to your cakes with this simple decorating icing. From borders to flowers, you’ll turn back to this icing every time. Fluffy Frosting Decorating Icing Makes about 3 cups Makes about 1½ cups ¾ 2 1 1 cup (1½ sticks) unsalted butter, cubed and at room temperature cups confectioners’ sugar, sifted tablespoon pure vanilla extract tablespoon light corn syrup 1.
This icing is great for decorating sugar cookies or cakes. You can use food coloring to color it or extracts to flavor it. Pipe some of the ganache in the centers of the baked cookies. Royal Icing Ganache Makes about ½ cup ½ 1 /3 1 Makes about 1½ cups cup semisweet chocolate, chopped (may also use chocolate chips) cup heavy cream tablespoon light corn syrup pinch sea salt 1. Put the chocolate into a medium heat-proof mixing bowl. Reserve. 2.
the whisk attachment, whisk the ingredients until light in color and thickened. 3. Once the milk/cream mixture has reached a heavy simmer, add one third slowly to the yolk/sugar mixture while whisking. Whisk until completely combined. Add the remaining mixture slowly while mixing. 4. Return mixture to the saucepan over medium heat. Bring to a boil and cook while whisking continuously, being sure to whisk the entire surface of the pan. Whisk for about 2½ minutes until thickened.
*Note: Due to the consistency of this cookie dough, we recommend using discs 3, 4, 5, 6 or 10. Nutritional information per cookie: Calories 51 (42% from fat) • carb. 7g • pro. 1g • fat 2g • sat. fat 1g • chol. 11mg • sod. 25mg • calc. 2mg • fiber 0g Pâte à Choux – Cream Puffs Very versatile, pâte à choux can be used for both sweet and savory preparations.
To give these cookies a stronger flavor, freshly grind your spices with a Cuisinart® Spice Grinder. This traditional French spice blend gives these cookies a nice kick.
This traditional-style peanut butter cookie is an old-time favorite. A favorite of both the young and old, these are sure to disappear quickly! Peanut Butter Cookies Snickerdoodles Makes about 85 medium-size cookies 2¾ 2 1 ¼ ½ 1½ 1 2 cups unbleached, all-purpose flour teaspoons cream of tartar teaspoon baking soda teaspoon salt pound (2 sticks) unsalted butter, cubed and at room temperature cups granulated sugar teaspoon pure vanilla extract large eggs 1. Preheat oven to 350°F. 2.
These delicious sugar cookies have a deep mocha flavor. The perfect all-purpose sugar cookie! Mocha Sugar Cookies Sugar Cookies Makes about 130 medium-size cookies 3 2/3 1 1 ½ 1 1 ½ 2 3 cups unbleached, all purpose flour teaspoon baking soda teaspoon salt teaspoon ground cinnamon cup (2 sticks) unsalted butter, melted and cooled cup granulated sugar cup packed light brown sugar teaspoons pure vanilla extract large eggs 1. Preheat oven to 350°F. 2.
It is important that the toasted almonds are very finely ground, or they can clog the cookie press. If you wish, substitute your favorite variety of nut for the almonds.
Lemon really stands out in these cookies. They are delicious when paired with a cup of tea. A sweeter version of our classic cookie. If you cannot locate whole vanilla beans, increase the extract to 2 tablespoons.
RECIPES Classic Butter Cookies. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Sweet Vanilla Butter Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Classic Butter Cookies Traditional cookie press cookies are even sweeter when topped with a piping of ganache (page 10). 1½ 2 1 Peanut Butter Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 3½ ½ 1 Sugar Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Electric Cookie Press Instruction Booklet Reverse Side CCP-10 For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
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