cookie press

8/13/2019 Cookie Press

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Electric Cookie Press CCP-10For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

INSTRUCTION BOOKLET

RecipeBooklet

Reverse Side


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4. Load freshly prepared cookie dough or filling into the unitwith a spoon or spatula.

NOTE:Do not fill the tube past the MAX fill line.

5. Align the long ridges on the inside of the tube with theoutside contours of the shaft disc. The arrow on the tube will

line up with the UNLOCK position on the motor body. Grasptube firmly and turn clockwise until the top arrow on the

tube lines up with the LOCK position. You will hear a clickwhen it is in the proper position (see Figure 5).

6. You are now ready to begin making cookies.

Figure 1

(Figure 1 inset)

Figure 2

(Figure2 inset)

Figure 3

Figure 4

Figure 5(UNLOCK) (LOCK)


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INSTRUCTIONS FOR MAKING COOKIES

The proper consistency of cookie dough is critical.If it is too stiff, the dough will not release from thecookie press. If it is too soft or sticky, the cookieswill not retain their shape. It is best to use the

recipes in this booklet until you get a feel for theoptimum consistency of the dough. Store-boughtrefrigerated cookie doughs are not recommendedfor use in this cookie press. Neither is chillinghomemade dough. Practice, practice, practice.That is what it takes to achieve perfect cookies.It is well worth it, for you will have beautifulcookies in the fraction of the time it would taketo roll and cut out cookie dough.

1. Once you have your CuisinartElectric CookiePress assembled, fill with dough to the MAXfill line.

2. Plug the filled cookie press (BPA-Free) into astandard 120V AC outlet.

3. Stand the cookie press in the upright positionwith the tube cover resting on an unlined/ungreased baking sheet. Before pressing yourfirst cookie, all of the air pockets must bepressed out of the dough. To do so, hold downthe On/Off button until the dough just starts tobe pressed out of the disc.

4. To form a cookie, hold the button down for 1to 2 seconds, depending on the type of doughyou prepared or the disc you are using. After

pressing for 1 to 2 seconds, gently lift the cookiepress from the pan and then repeat to pressyour next cookie, and so on. You should alwayshave the tube cover resting on the cookie sheetwhen pressing cookies. Failing to do so willprevent the cookies from forming properly.

REFILLING THE COOKIE PRESS

Most recipes provided require the user to refill thecookie press at least once. Depending on the size ofthe cookie that you are pressing, you can usually get25 to 40 cookies per fill.

1. In order to refill the press, remove the tube fromthe motor body, press the shaft to disengage,and reassemble as instructed on page 2.

2. Refill with dough to MAX fill line. Again, pressall air pockets out of the dough by holding downthe On/Off button, and then press your nextbatch of cookies.

NOTE:if you wish to use a different type of dough or

if dough has built up in the shaft adapter, it may benecessary to take apart and clean the entire cookiepress before refilling. Always clean and reassembleyour cookie press as directed in this manual, and besure to adhere to food safety guidelines.

1.

2.

3.

4.

5.

6.

7.8.

9.

1. Motor Body

2. Tube

3. Tube Cover

4. Shaft

5. Shaft Adapter

6. Pastry Tip Cover

7. Pastry Tip Adapter

8. Pastry Tips

9. Cookie Discs


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HELPFUL HINTS Using store-bought refrigerated dough is not recommended.

Never grease or line your cookie sheets when using the cookiepress. If you do, your cookie dough will not stick to the pan,therefore preventing the cookies from maintaining a consistent

shape.

Consistency of the cookie dough is very important. If it is toostiff or dry, it will not be able to be pressed out. You want thedough to be slightly sticky so it will adhere to the pan. If doughis too soft, the cookies will not hold their shape. This willdefinitely take some practice, but use our recipes as a guidewhen making your own dough.

We do not recommend chilling the dough, for it will be toodifficult to press. Always use the dough immediately aftermaking. This will yield the best results.

Cookie doughs must be smooth in texture. If you are flavoringwith nuts, be sure that they are very finely ground. This willprevent the cookie press from being clogged.

The dough should be pliable enough to come out of the disceasily and keep its shape on the cookie sheet.

If dough is too sticky or soft, refrigerate it for 15 minutes.Another option is to beat a small amount of flour into thedough.

If the dough is too stiff, mix in a little beaten egg.

Once dough has been placed into the unit, use it immediately.

You will find your shapes improving as you become accustomedto the rhythm and timing that works best for each cookie type.

To make cookies, use discs with cookie dough.

To decorate candies, cookies, and desserts or to insert pastryor hors doeuvres fillings, etc, use pastry tips.

If the dough is not moist enough to hold decorations, lightlybrush a small amount of water, milk or honey where you wishto place the decorations.

Depending on the recipe, the cookie disc used, and the size ofthe cookies desired, the amount of cookies yielded will vary.

The CuisinartElectric Cookie Press comes with 12 cookie discsto make many different shaped cookies with the same dough.

Some doughs, ones that are thicker or stickier, tend to farebetter with the discs that have larger openings, such as discs3, 5, 6 and 10.

Doughs that are not smooth in consistency, such as the CheeseCrackers on page 12 in the recipe booklet, require the same

discs with larger openings.

PASTRY TIP SHAPESThe CuisinartElectric Cookie Press also serves as an electric

piping tool. It comes with 8 different pastry tips to suit all of yourdecorating and piping needs. From cakes and cookies to fillingcream puffs, and from topping savory hors doeuvres to fillingdeviled eggs, there is a tip for everything.

The consistency of what you are to pipe is very important.In most cases, frostings will have to be thicker than normal inorder to achieve best results. If the frosting, especially fordecorating, is too thin, it will not hold its shape. You will noticethat most frostings, decorating or not, will need to be thickerthan normal, such as Royal Icing.

We recommend practicing what you are to pipe before you goto the final product. There is a learning curve to getting it justright.

Whether you are filling pte choux or piping a decoration ona cake, it is advised to pulse the On/Off button as opposed toholding it down continuously. This allows for more control on

Disc 1 Disc 2 Disc 3

Disc 5 Disc 6 Disc 7 Disc 8

Disc 9 Disc 10 Disc 11 Disc 12

Disc 4


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the amount of filling or frosting that will be used at one time.

When piping on a cookie or a cake, for decorating, quickly pulseonce and then gauge your work from there. It is better to gounder in time than over. There will always be more frosting/fillingthan expected pressed out of the tip, so go slowly. As whenusing a traditional pastry bag for decorating, you want to guide

the frosting as if it were a ribbon, as opposed to forcing it inplace.

When filling, be it cream puffs or deviled eggs, pipe desiredamount and then pause between each, making sure all of thefilling is removed from the tip before moving on to the next one.

To decorate and add textures, colors, or flavors to cookies,cakes and candies, use the pastry tips. Following are the useswe suggest.

#1 Round Tip:Use to make cream puffs or gougres

#2 Ribbon/Rose:Can also be used to make flowers on cakes

#3 3-Prong Star:Use to make stars for decorating cakes/cupcakes

#4 Ridged Border: Makes an elegant ridged border

#5 Ribbed/Basket Weave:An easy way to make a beautifulbasket weave on cakes.

#6 Classic Star Tip:Use for decorating cakes and fillingcream puffs

#7 Simple Border:Great for piping borders on cakes#8 3-Prong Border: Beautiful when used to pipe cream or

meringues on tarts/pies.

CARE,CLEANING AND MAINTENANCE

To keep your cookie press in optimum operating condition, werecommend cleaning after each different filling is used.

1. Unplug unit.

2. To unlock the tube cover and the cookie disc or tip, hold

the tube pointing downward with one hand and turn thetube cover counterclockwise. Remove the disc or tipassembly.

3. Holding the motor body with one hand, and the tube withthe other hand, turn the tube counterclockwise. The arrowon the tube should line up with the UNLOCK position onthe motor body. Pull off to remove. Slide out the shaft andturn the shaft adapter counterclockwise to remove.

4. Wash all removable parts and accessories in warm, soapywater immediately after use. Rinse and dry thoroughly.

5. Discs and tips are stainless steel and should be cleanedwith a soft cloth or sponge. Make sure to dry immediatelyto avoid spotting.

6. Wipe the exterior of the motor body with a soft, damp clothand dry completely.

7. Do not use steel wool, scouring pads or abrasive cleansers,as they will damage the finish.

8. When the disks and tips have been used for a while, theymay darken in color. This is to be expected and does not

interfere with the product performance.

9. A stiff brush can be used to clean the inside of the tube andpastry tips.

10. Any other servicing should be performed by an authorizedservice representative.

STORAGE1. Clean the cookie press as instructed.

2. Put the cookie press and parts in the original box and store

in a clean, dry location.

NOTE: When the unit is not in use, be sure it is unplugged.

RoundTip

Ribbon/Rose

3 ProngStar

RidgedBorder

Ribbed/BasketWeave

ClassicStar Tip

SimpleBorder

3 ProngBorder


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CUISINARTELECTRIC COOKIE PRESS

LIMITED 3-YEAR WARRANTYThis warranty is available to consumers only. You are a consumer if youown a CuisinartElectric Cookie Press that was purchased at retail for

personal, family or household use. Except as otherwise required underapplicable law, this warranty is not available to retailers or other commercialpurchasers or owners.

We warrant that your CuisinartElectric Cookie Press will be free ofdefects in materials and workmanship under normal home use for 3 yearsfrom the date of original purchase.

We recommend that you visit our website, www.cuisinart.com for a fast,efficient way to complete your product registration. However, productregistration does not eliminate the need for the consumer to maintain theoriginal proof of purchase in order to obtain the warranty benefits. In theevent that you do not have proof of purchase date, the purchase date forpurposes of this warranty will be the date of manufacture.

If your Cuisinart

Electric Cookie Press should prove to be defective withinthe warranty period, we will repair it, or if we think necessary, replace it. Toobtain warranty service, simply call our toll-free number 1-800-726-0190 foradditional information from our Customer Service Representatives, or sendthe defective product to Customer Service at Cuisinart, 7811 North GlenHarbor Blvd., Glendale, AZ 85307.

To facilitate the speed and accuracy of your return, please enclose $10.00for shipping and handling of the product.

Please pay by check or money order (California residents need only supplyproof of purchase and should call 1-800-726-0190 for shippinginstructions).

NOTE: For added protection and secure handling of any Cuisinartproduct

that is being returned, we recommend you use a traceable, insured deliveryservice. Cuisinart cannot be held responsible for in-transit damage or forpackages that are not delivered to us. Lost and/or damaged products arenot covered under warranty. Please be sure to include your return address,daytime phone number, description of the product defect, product modelnumber (located on bottom of product), original date of purchase, and anyother information pertinent to the products return.

Your CuisinartElectric Cookie Press has been manufactured to thestrictest specifications and has been designed for use with the authorizedaccessories and replacement parts.

This warranty expressly excludes any defects or damages caused byaccessories, replacement parts, or repair service other than those that have

been authorized by Cuisinart.This warranty does not cover any damage caused by accident, misuse,shipment or other ordinary household use.

This warranty excludes all incidental or consequential damages. Somestates do not allow the exclusion or limitation of these damages, so theseexclusions may not apply to you.

CALIFORNIA RESIDENTS ONLY:California law provides that for In-Warranty Service, California residentshave the option of returning a nonconforming product (A) to the storewhere it was purchased or (B) to another retail store that sells Cuisinartproducts of the same type.

The retail store shall then, at its discretion, either repair the product, referthe consumer to an independent repair facility, replace the product, orrefund the purchase price less the amount directly attributable to theconsumers prior usage of the product. If the above two options do notresult in the appropriate relief to the consumer, the consumer may thentake the product to an independent repair facility if service or repair canbe economically accomplished. Cuisinart and not the consumer will beresponsible for the reasonable cost of such service, repair, replacement,or refund for nonconforming products under warranty.

California residents may also, according to their preference, returnnonconforming products directly to Cuisinart for repair, or if necessary,replacement, by calling our Consumer Service Center toll-free at1-800-726-0190.

Cuisinart will be responsible for the cost of the repair, replacement, andshipping and handling for such products under warranty.

BEFORE RETURNING YOUR CUISINARTPRODUCTIf you are experiencing problems with your Cuisinartproduct, we suggestthat you call our CuisinartService Center at 1-800-726-0190 beforereturning the product to be serviced. If servicing is needed, a Representativecan confirm whether the product is under warranty and direct you to thenearest service location.

Important:If the nonconforming product is to be serviced by someoneother than Cuisinarts Authorized Service Center, please remind the servicerto call our Consumer Service Center at 1-800-726-0190 to ensure that theproblem is properly diagnosed, the product is serviced with the correctparts, and the product is still under warranty.

2011 Cuisinart

150 Milford RoadEast Windsor, NJ 08520

Printed in China

10CE113646

F IB-9262B


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4.Bakeinthepreheatedovenfor10to12minutes,oruntillightlygoldenaroundtheedges.

5.Coolcrackersbeforeremovingfrompan.

*Note:Duetotheshreddedcheeseinthisdough,werecommendusingdiscs3,5,6,10or12.

Nutritionalinformationpercracker:

Calories24(56%fromfat)carb.2gpro.0gfat1gsat.fat1g

chol.4mgsod.19mgcalc.1mgfiber0g

HerbedCheeseSpread

Afreshcheesespread,idealforbothcrackersandcrudits.

Makes1cups2scallions,cutinto1-inchpieces

cupItalianparsleyleaves,packed2tablespoonsfreshdillteaspoonlemonzestteaspoonkoshersalt1/8teaspoonfreshlygroundblackpepper8ouncescreamcheese,cubedandatroomtemperature4ounceschvre(softgoatcheese)teaspoonfreshlemonjuice

1.Putthescallions,parsley,dill,zest,saltandpepperintotheworkbowlofaCuisinart

FoodProcessorfittedwiththemetalchopping

blade.Processuntilfinelychopped.Addthecreamcheese,chvreandlemonjuiceandprocessuntilfullyincorporated,scrapingbowlifnecessary,about45secondsto1minute.

2.FittheCuisinartElectricCookiePresswiththepastrytip

assemblyusingthestartipasinstructedonpage5.LoadthecheesespreadtotheMAXfillline.

3.Pipecheesespreadontocrackersorvegetablesasdesired.*

*Refertopipingtipsonpage5forbestresults.

Nutritionalinformationperserving(1tablespoon):



DeviledEggs

Thequintessentialhorsdoeuvrewithaparty-readylook.

Makes24servings

12largehard-boiledeggs

cupmayonnaise1teaspoonsDijon-stylemustard1teaspoonsfreshlemonjuice1teaspoonWorcestershiresauce2tablespoonscapers,drainedteaspoonkoshersaltteaspoonfreshlygroundblackpepperpaprikaforgarnish

1.Peelthecookedeggsandcarefullysliceinhalf.Placetheegg

whitehalvesonacleanworksurface.

2.RemoveyolksandputthemintotheworkbowlofaCuisinart

FoodProcessorfittedwiththemetalchoppingblade;processuntilsmooth,about45seconds.

3.Pulseintheremainingingredientsandprocessuntilsmooth,about45secondsto1minute.Tasteandadjustseasoningaccordingly.


assemblyusingthestartip(#6)asinstructedonpage5.LoadtheeggfillingtotheMAXfillline.

5.Pipearosetteoneachwhiteinplaceoftheyolk.Pausebetweeneachegg,makingsureanyofthefillingisremovedfromtipbeforemovingontothenextegg.Sprinklewithpaprikabeforeserving.

Nutritionalinformationperserving:




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Gougres

AlthoughGruyreistheclassicingredientforgougres,youmaysubstituteyourfavoritecheese.

Makesabout95one-inchgougres

cupwater4tablespoonsunsaltedbutterteaspoonfineseasaltortablesalt,dividedteaspoongranulatedsugarcupplus2tablespoonsunbleached,all-purposeflour2largeeggs,plus2moreifnecessary1cupfinelyshreddedGruyrecheese,dividedteaspoonfreshlygroundblackpepperteaspooncayenneteaspoonpaprika

1.Preheatovento500F.

2.Putthewater,butter,teaspoonsalt,andsugarintoasmallormediumsaucepanandsetovermediumheat.Oncethemixturecomestoaboil,removefromheatandstirinalloftheflour.Returntotheburnerandraisetheheattomedium-high.Usingawoodenspoon,continuouslystirthemixtureuntilitdriesout.Youwillknowitisdonewhenthedoughleavesathickhardfilmonthebottomofthepot.Itisbettertoovercookatthisstage,thannotenough.

3.RemovefromheatandputmixtureintothebowlofaCuisinart

StandMixer,fittedwiththemixingpaddle.Mixonalowspeedtoreleasesteamandcool.

4.Oncethedoughhascooled,afterabout2to3minutes,startaddingtheeggs,oneatatime,mixingeachuntilfullyincorporatedbeforeaddingthenext.Thedoughisreadywhenitbecomesapaleyellowcolorandisthickened.Typically,gougresbattershoulddropfromthepaddleinaslowandsteadystream,butforuseinthecookiepress,thedesiredconsistencyisbetweenathickcakebatterandasoftcookiedough.Ifthedoughistoothick,beattheremainingtwoeggstogetherand,withthemixer

runningslowly,begintoaddthem,littlebylittleuntilthebatteriscorrect.Besurenottomakethedoughtoorunnyoritwillnotholditsshape.

5.Oncethedoughhasachievedthecorrectconsistency,addtheremainingingredients.Mixonlowtocombine.


assembly,usingthebasicroundtip(#1)asinstructedonpage5.LoadthebattertotheMAXfillline.Pipethebatteroutinto1-inchroundsontoaparchmentpaper-linedbakingpan,about1inchapart.Toachievethebestresults,insteadofholdingtheOn/Offbuttondown,pulseandletthebatterslowlycomeoutofthepress.

7.Placethepanofpipedgougresinthepreheatedoven.Turntheovenoffandletsitinthehotovenfor10minutes.Turntheovenbackonandsetto300F.Letbakefor20to25minutes,oruntilthegougresarehollow,nicelybrowned,andnotwetinside.Toensureevencolor,turnbakingsheetshalfwaythroughbaking.

8.Serveimmediately.

Nutritionalinformationpergougre:

Calories13(61%fromfat)carb.1gpro.0gfat1gsat.fat0g chol.9mgsod.17mgcalc.7mgfiber0g

CheddarCheeseCrackers

Sosimple,whiptheseupbeforeyournextparty.

Makesabout65medium-sizecrackers

4tablespoonsunsaltedbutter,cubedandatroomtemperature

8ouncessharpcheddarcheese,finelyshreddedteaspoonseasaltteaspoonfreshlygroundblackpepperpinchcayenne1cupsunbleached,all-purposeflour


2.Inalargemixingbowl,combinethebutterandthecheese.UsingaCuisinartHandorStandMixerfittedwiththemixingbeaters/

paddle,mixuntilfullycombined.Addtheremainingingredientsandmixonlowuntilcombined.

3.FittheCuisinartElectricCookiePresswithdesireddisc*,as

instructedonpage5.LoadthecrackerdoughtotheMAXfillline.Pressdoughoutontoanungreased/unlinedbakingpan,about2inchesapart.


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DecoratingIcing

Addthatprofessionaltouchtoyourcakeswiththissimpledecoratingicing.Fromborderstoflowers,youllturnback

tothisicingeverytime.Makesabout1cups

cup(1sticks)unsaltedbutter,cubedandatroomtemperature

2cupsconfectionerssugar,sifted1tablespoonpurevanillaextract1tablespoonlightcornsyrup

1.Inalargemixingbowl,combinethebutterandsugar.UsingaCuisinart

HandorStandMixerfittedwiththemixingbeaters/

paddle,mixuntillightandcreamy.

2.Addthevanillaandcornsyrup.Mixuntilcompletelysmooth.


assembly,usingdesiredtipasinstructedonpage5.LoadtheicingtotheMAXfillline.Pipeasdesired.*

Tip:Ifusingcoloringorflavoringextractfortheicing,additwiththevanillaandcornsyrupinstep2.

*Pleaserefertopipingtipsonpage5forbestresults.




FluffyFrosting

Thisfrostingisperfectoncupcakes.Itisespeciallydeliciouswhenpairedwithchocolatecake.

Makesabout3cups

1cupgranulatedsugar1/3cuplightcornsyrup2largeeggwhitesteaspooncreamoftartar3tablespoonswarmwater1teaspoonpurevanillaextract

1.Combinethesugar,cornsyrup,eggwhites,creamoftartarandthewarmwaterinalargemixingbowl.UsingaCuisinart

Hand

Mixerfittedwiththechefswhisk,beatonmedium-lowspeedfor

about1minute,oruntilfullycombinedandslightlythickened.

2.Placethemixingbowloverapotofsimmeringwatersetovermediumheat.Whilestillusingthehandmixer,beatonhighforabout7minutes,oruntilaninstant-readthermometerregisters160F.

3.Transferthebowltoatowelsetonacountertop.Addthevanillaandcontinuetomixonhighforanother2to3minutes,oruntilthefrostingisthickenedwithstiffpeaks.Thefrostingshouldhaveasoft,fluffymarshmallowcreamtexture.


assembly,usingdesiredtipasinstructedonpage5.LoadtheicingtotheMAXfillline.Pipeasdesired.*

Note:Whilethisfrostingisbestusedrightaway,itcanbestoredinanairtightcontainerintherefrigeratorovernight.

*Pleaserefertopipingtipsonpage5forbestresults.





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thewhiskattachment,whisktheingredientsuntillightincolorandthickened.

3.Oncethemilk/creammixturehasreachedaheavysimmer,addonethirdslowlytotheyolk/sugarmixturewhilewhisking.Whiskuntilcompletelycombined.Addtheremainingmixtureslowlywhile mixing.

4.Returnmixturetothesaucepanovermediumheat.Bringtoaboilandcookwhilewhiskingcontinuously,beingsuretowhisktheentiresurfaceofthepan.Whiskforabout2minutesuntilthickened.Stirringconstantlyisveryimportanttoavoidovercookingtheeggs.Strainmixturethroughafinemeshstrainerintoacleanmixingbowl.Again,usingahandorstandmixer,whiskthepastrycreamtocoolslightly,about3to5minutes.

5.Topreventaskinfromforming,coverdirectlywithplasticwrapandcoolcompletelybeforeusing.Tospeedupthecoolingprocess,setthemixingbowloverabowloficeandwater.

6.Oncethepastrycreamhasfullycooled,whiptheremainingcupofheavycreamtomediumpeaks.Foldintothecooledpastrycreamuntilsmooth.


assembly,usingdesiredtip*asinstructedonpage5.Werecommendusingthestartip(#6).LoadthelightenedpastrycreamtotheMAXfillline.Pipeasdesired.**

Note:Thelightenedpastrycreamisbestusedthesamedayasprepared.Ifnotusingrightaway,itisbesttopreparethepastrycreamthroughstep5andthenlighteningitwiththeheavycreambeforeusing.

*Usingasmall,sharpknife,cutthevanillabeaninhalflengthwiseandthenscrapetheseedsfrominsidethebeanwiththeknifetip.

**Pleaserefertopipingtipsonpage5forbestresults.


Calories96(61%fromfat)carb.8gpro.2gfat7gsat.fat4gchol.67mgsod.74mgcalc.37mgfiber0g

SimpleChocolateMousse

Foraspecialtreat,usethismousseasafillingforcreampuffs.

Makesabout4cups12ouncessemisweetchocolate,chopped

2cupsheavycream,divided1tablespoonKahla

oranycoffeeliqueur

1.Putthechocolateintoalarge,heat-proofmixingbowl.Pour1cupoftheheavycreamintoasmallsaucepanandbringjusttoaboil.

2.Pourthescaldedcreamoverthechocolateandstirsothatchocolateiscompletelymeltedandsmooth.Letchocolatecooltoroomtemperature.PuttheremainingheavycreamandKahlaintoaseparatemixingbowl.

3.UsingaCuisinartHandorStandMixerfittedwiththewhisk

attachment,whipthecreamonamediumspeed,graduallyincreasingtohighspeeduntilcreamholdsfirmpeaks,about1minutes.

4.Carefullyfoldthewhippedcreamintothecooledchocolatemixtureinthreeadditionsbyusingalargerubberspatulauntilmixtureishomogenous.Coverwithplasticandchillforabout30minutes.


assembly,usingdesiredtipasinstructedonpage5*.LoadthemoussetotheMAXfillline.

6.Pipemousseasdesired**.

*Ifusingforcreampuffs,werecommendthestartip(#6).

**Refertopipingtipsonpage5forbestresults.

Nutritionalinformationpercookie:




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*Note:Duetotheconsistencyofthiscookiedough,werecommendusingdiscs3,4,5,6or10.




PteChouxCreamPuffs

Veryversatile,ptechouxcanbeusedforbothsweetandsavorypreparations.

Makesabout40two-inchchouxorpuffs

cupwater4tablespoonsunsaltedbutterteaspoonfineseasaltortablesalt

teaspoongranulatedsugarcupplus2tablespoonsbreadflour2largeeggs,plus2moreifnecessary


2.Putthewater,butter,saltandsugarintoasmallormediumsaucepanandsetovermediumheat.Oncethemixturecomestoaboil,removefromheatandstirinalloftheflour.Returntotheburnerandraisetheheattomedium-high.Usingawoodenspoon, continuouslystirthemixtureuntilitdriesout.Youwillknowitis

donewhenthedoughleavesathickhardfilmonthebottomofthepot.Itisbettertoovercookatthisstage,thannotenough.

3.RemovefromheatandputmixtureintothebowlofaCuisinart

StandMixer,fittedwiththemixingpaddle.Mixonalowspeedtoreleasesteamandcool.

4.Oncethedoughhascooled,afterabout2to3minutes,startaddingtheeggs,oneatatime,mixingeachuntilfullyincorporatedbeforeaddingthenext.Thedoughisreadywhenitbecomesapaleyellowcolorandisthickened.Typically,ptechouxbattershoulddropfromthepaddleinaslowandsteadystream,butfor

useinthecookiepress,thedesiredconsistencyisbetweenathickcakebatterandasoftcookiedough.Ifthedoughistoothick,beattheremainingtwoeggstogetherand,withthemixerrunning,slowlybegintoaddthem,littlebylittle,untilthedoughiscorrect.Besurenottomakethedoughtoorunnyoritwillnotholditsshape.


assembly,usingthebasicroundtip(#1)asinstructedonpage5.LoadthebattertotheMAXfillline.Pipethebatteroutinto2-inchroundsontoaparchmentpaper-linedbakingpan,about1inchapart.Toachievethebestresults,insteadofholdingtheOn/Offbuttondown,pulseandletthebatterslowlycomeoutofthepress.

6.Placethepanofpipedchouxinthepreheatedoven.Turntheovenoffandletsitinthehotovenfor10minutes.Turntheovenbackonandsetto300F.Letbakefor20to25minutes,oruntilthechouxarehollow,nicelybrowned,andnotwetinside.Toensureevencolor,turnbakingsheethalfwaythroughbaking.

7.Letchouxcool,andthenfillwithdesiredfilling.Forabeautifulhorsdoeuvre,wesuggesttheHerbedCheeseSpreadonpage13.Forasweetfinishtoyourmeal,theLightenedPastryCream(recipefollows)ortheSimpleChocolateMousseonpage9bothworkwell.

Nutritionalinformationperchoux:



LightenedPastryCream

Theessentialfillingforcreampuffs,thisisalsodeliciousinfreshfruittartsorasacakefilling.

Makesabout3cups

1cupswholemilk1cupheavycream,dividedcupgranulatedsugar,dividedteaspoonsalttablespoonpurevanillaextract1vanillabean,halvedandseedsscraped*4largeeggyolks2tablespoonscornstarch

1.Putthemilk,cupcream,cupsugar,salt,vanillaextract,vanillabeanseedsandpodintoasaucepanovermediumheat.Bringmixturetoaheavysimmer.

2.Puteggyolks,remainingsugarandcornstarchintoalargemixingbowl.UsingeitheraCuisinart

HandorStandMixer,fittedwith


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QuatrepiceCookies

ThistraditionalFrenchspiceblendgivesthesecookiesanicekick.

Makesabout100medium-sizecookies

2cupsunbleached,allpurposeflourteaspoonbakingsodateaspoontablesaltteaspoongroundcinnamon1/8teaspoongroundcloves1/8teaspoongroundnutmeg1/8teaspoongroundginger1/8teaspoonfreshlygroundblackpeppercupunsaltedbutter,meltedandcooledcupgranulatedsugar

cuppackedlightbrownsugar1teaspoonpurevanillaextract2largeeggs


2.Puttheflour,bakingsoda,saltandspicesintoasmallmixingbowl.Whisktocombine;reserve.

3.Inalargemixingbowl,combinethebutterandsugars.UsingaCuisinartHandorStandMixerfittedwiththemixingbeaters/

paddle,mixuntillightandfluffy.Addthevanillaandthentheeggs,oneatatime,untilcompletelycombined.Addthereserveddryingredientsandmixonlow,untiljustcombined.

4.FittheCuisinartElectricCookiePresswithdesireddiscas

instructedonpage2.LoadthecookiedoughtotheMAXfillline.Presscookiedoughoutontoanungreased/unlinedbakingpan,about1inchapart.

5.Bakeinthepreheatedovenforabout12minutes,oruntillightlygoldenaroundtheedges.

6.Coolcookiesbeforeremovingfrompan.




GingerCookies

Togivethesecookiesastrongerflavor,freshlygrindyourspiceswithaCuisinart

SpiceGrinder.


3cupsunbleached,all-purposeflourteaspoonbakingsodateaspoonsalt1teaspoongroundcinnamonteaspoongroundgingerteaspoongroundclovesteaspoongroundcardamom6tablespoonsunsaltedbutter,cubedand

atroomtemperature1/3cupgranulatedsugar

3tablespoonspackedlightbrownsugar1largeegg1largeeggyolk1/3cupmolassestablespoonwholemilktablespoondistilledwhitevinegar


2.Puttheflour,bakingsoda,saltandspicesintoasmallmixingbowl.Whisktocombine;reserve.

3.Inalargemixingbowl,combinethebutterandsugars.UsingaCuisinart


paddle,mixuntillightandcreamy.Addtheeggandyolk,oneatatime;mixuntilfullycombined.Addhalfofthereserveddryingredientsandmixonlow.Oncealmostfullycombined,addthemolasses,milkandvinegar.Increasetomedium-lowspeedandmixuntilhomogenous.Addremainingingredientsandmixuntilcompletelycombined.


instructedonpage2.LoadthecookiedoughtotheMAXfillline.Presscookiedoughoutontoanungreased/unlinedbakingpan,about2inchesapart.

5.Bakeinthepreheatedovenfor12to15minutes,oruntiljustset.



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4

ChocolateSpritzCookies

Forthechocolateloverstreatyourselftothesesimplecookies!

Makesabout120medium-sizecookies2cupsunbleached,all-purposeflour

1/3cupunsweetenedcocoapowder,siftedteaspoonsaltpound(2sticks)unsaltedbutter,cubedand

atroomtemperature1cupconfectionerssugarcuppackedlightbrownsugar1tablespoonspurevanillaextract1largeegg


2.Puttheflour,cocoapowderandsaltintoasmallmixingbowl.Whisktocombine;reserve.

3.Inalargemixingbowl,combinethebutterandsugars.UsingaCuisinart


paddle,mixuntillightandcreamy.Addthevanillaandegg;mixuntilfullycombined.Addthereserveddryingredientsandmixonlow,untiljustcombined.

4.FittheCuisinartElectricCookiePresswithdesireddisc,as instructedonpage2.LoadthecookiedoughtotheMAXfillline.

Presscookiedoughoutontoanungreased/unlinedbakingpan,about2inchesapart.

5.Bakeinthepreheatedovenfor10to12minutes,oruntiljustset.





ToastedAlmondCookies

Itisimportantthatthetoastedalmondsareveryfinelyground,ortheycanclogthecookiepress.Ifyouwish,substituteyour

favoritevarietyofnutforthealmonds.


2cupsunbleached,all-purposeflourcupveryfinelygroundtoastedalmondsteaspoonsalt1cups(2sticks)unsaltedbutter,cubedand

atroomtemperature11/3cupsgranulatedsugar1teaspoonpurevanillaextract1teaspoonpurealmondextract1largeegg


2.Puttheflour,groundalmondsandsaltintoasmallmixingbowl.Whisktocombine;reserve.

3.Inalargemixingbowl,combinethebutterandthesugar.UsingaCuisinart


paddle,mixuntillightandcreamy.Addtheextractsandegg;mixuntilcombined.Addthereserveddryingredientsandmixonlow,untiljustcombined.





*Note:Allcookiepressdiscscanbeused,except#2.





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3

SweetVanillaButterCookies

Asweeterversionofourclassiccookie.Ifyoucannotlocatewholevanillabeans,increasetheextractto2tablespoons.


2cupsunbleached,all-purposeflourteaspoonsaltpound(2sticks)unsaltedbutter,cubedand

atroomtemperature1cupsconfectionerssugar1tablespoonspurevanillaextract1vanillabean,seedsscraped*1largeegg


2.Puttheflourandsaltintoasmallmixingbowl.Whisktocombine;reserve.



paddle,mixuntillightandcreamy.Addthevanilla,vanillabeanseeds(discardpod,orsaveforanotheruse)andegg;mixuntilcombined.Addthereserveddryingredientsandmixonlow,untiljustcombined.

4.FittheCuisinartElectricCookiePresswithdesireddisc,as




*Usingasmall,sharpknife,cutthevanillabeaninhalflengthwiseandthenscrapetheseedsfrominsidethebeanwiththeknifetip.




CitrusButterCookies

Lemonreallystandsoutinthesecookies.Theyaredeliciouswhenpairedwithacupoftea.


3cupsunbleached,all-purposeflourteaspoonsaltpound(2sticks)unsaltedbutter,cubedand

atroomtemperature1cupsconfectionerssugar1tablespoonlemonzest1teaspoonpurevanillaextract2tablespoonsfreshlemonjuice1largeegg



3.Inalargemixingbowl,combinethebutter,sugarandzest.UsingaCuisinart


paddle,mixuntillightandcreamy.Addthevanilla,lemonjuiceandegg;mixuntilfullycombined.Addthereserveddryingredientsandmixonlow,untiljustcombined.









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RECIPESClassicButterCookies................................2

SweetVanillaButterCookies...........................3

CitrusButterCookies.................................3

ChocolateSpritzCookies.............................4

ToastedAlmondCookies..............................4

SugarCookies......................................5

MochaSugarCookies................................5

Snickerdoodles......................................6

PeanutButterCookies................................6

QuartrepiceCookies................................7GingerCookies......................................7

PteChoux-CreamPuffs...........................8

LightenedPastryCream..............................8

SimpleChocolateMousse.............................9

Ganache..........................................10

RoyalIcing........................................10

DecoratingIcing....................................11

FluffyFrosting......................................11Gougres.........................................12

CheddarCheeseCrackers............................12

HerbedCheeseSpread..............................13

DeviledEggs......................................13

ClassicButterCookies

Traditionalcookiepresscookiesareevensweeterwhentoppedwithapipingofganache(page10).


3cupsunbleached,all-purposeflourteaspoonsalt1pound(4sticks)unsaltedbutter,cubedand

atroomtemperature1cupsconfectionerssugar2tablespoonspurevanillaextract1largeegg





paddle,mixuntillightandcreamy.Addthevanillaandegg;mixuntilcombined.Addthereserveddryingredientsandmixonlow,untiljustcombined.


instructedonpage2.LoadthecookiedoughtotheMAXfillline. Presscookiedoughoutontoanungreased/unlinedbakingpan,

about2inchesapart.






2

Foryoursafetyandcontinuedenjoymentofthisproduct,alwaysreadtheinstructionbookcarefullybeforeusing.


20/21

Fftdtidjtfthidtldthittibkfllbfi

ElectricCookiePressCCP-10

InstructionBookletReverseSide


21/21

B C M Y

100 95 90 85 80 75 70 65 60 55 50 45 40 35 30 25 20 15 10 5

100 95 90 85 80 75 70 65 60 55 50 45 40 35 30 25 20 15 10 5

100 95 90 85 80 75 70 65 60 55 50 45 40 35 30 25 20 15 10 5

100 95 90 85 80 75 70 65 60 55 50 45 40 35 30 25 20 15 10 5

50 45 40 35 30 25 20 15 10 595 90 85 80 75 70 65 60 55100

Tel: 0769-87720314 87886328 Fax: 0769-87720324

E-MAIL: [email protected]

liao

Version no.: CCP10 IB-9262B

IB-9262A

IB Size:

Die Cut:

Operator:Revise Ver:

Date: JAN/25/2011 Co-ordinator:

F CCP10 IB-9262B (0.0)

Astor You/Andy WS Chan

203mm(W) x 178mm(H)

Material: COVER:157gsm matt artpaper

INSIDE:120gsm gloss artpaper

Coating: gloss varnishing in cover

Colors(Cover): 4C+1C(BLACK)

(Inside): 1C+1C

cookie press

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