Cookie Press Set

TIPTo make the sprinkles stick better, brush dough with egg wash before adding the sprinkles. To make the egg wash, beat 1 egg white with 2 teaspoons water. To ensure easy passage through the cookie press, do not chill dough.

USE AND CARE

Spritz Cookies RecipeMakes about 6 dozen cookies

INGREDIENTS

3 1/2 cups all-purpose flour1 teaspoon baking powder1/4 teaspoon salt1 1/2 cups unsalted butter1 cup sugar1 egg1 teaspoon vanilla1/2 teaspoon almond extract

2 teaspoons orange zestFood coloring, if desired

METHOD

1. Preheat oven to 350°F.

2. Stir together flour, baking powder and salt. Set aside.

3. In a separate bowl, beat the butter with a mixer until softened. Add sugar and mix until light and fluffy. Add egg, vanilla, almond extract, and orange zest. Beat well.

4. Gradually add flour mixture and beat until well mixed. If desired, you can tint the dough with food coloring.

5. Follow the instructions in the Using Your Wolfgang Puck Cookie Press section, positioning the cookies 1 to 2 inches apart. Top with sprinkles or dust with sugar if desired.

6. Bake at 350°F for 10 minutes.

Available in Black and Red

A. Locking ButtonB. KnobC. Bottom RingD. BarrelE. Trigger HandleF. Tip HolderG. Screw

Wolfgang PuckCookie Press SetUse and Care

Cookie Discs

Step 1: Press the locking button in (A) and pull the knob (B) until the rod is fully extended. See figure 1.

Step 2: Unscrew the bottom ring (C) from the barrel. See figure 2.

Step 3: Roll the cookie dough into a cylinder shape and insert into the barrel (D). Do not overfill.

Step 4: Insert your desired cookie disc into the bottom ring and screw onto the barrel. See figure 3.

Step 5: Squeeze the trigger handle (E) until the dough begins to dispense from the cookie press.

Before Your First Use

Remove all packaging material. Wash the cookie press, pastry tips and cookie discs in warm water with mild dishwashing soap using a sponge or nylon pad. Rinse and dry thoroughly.

Using Your Wolfgang Puck Cookie PressStep 6: Position the cookie press with the bottom ring (C) resting firmly against an ungreased, cool baking sheet. The dough may have difficulty adhering to a greased or warm baking sheet.

Figure 1 Figure 2 Figure 3

Figure 4

Figure 6

Holding the cookie press upright and steady, squeeze the trigger handle releasing the cookie onto the sheet (one click per cookie). Different disc shapes may require a slightly different pace. Remove the cookie press in a straight upward motion. See figure 4.

Pastry Tips

Follow steps 1-2 as directed in the cookie discs section.

Step 3: Load the barrel with your filling, frosting, etc. of choice. Do not overfill.

Step 4: Select your desired pastry tip and place onto the tip holder (F). Position the screw (G) over the tip and tighten. Place the holder into the bottom ring and screw onto the barrel. See figure 5.

Step 5: Position the cookie press at an angle and squeeze the trigger (E) to dispense the frostings/filling. Repeat at a quick pace to create a recurring pattern.

Figure 5

Set Includes: Cookie Press, 13 Cookie Disks,8 Pastry Tips and a Storage Box

To dispense frosting/filling in one continuous strip, press the locking button in (A) and slowly pressing the knob (B) down. This method is useful when creating decorative boarders, letters, etc. See figure 6.

A

B

C

D

E

FG

Helpful Hints

We do not recommend using store-bought refrigerated cookie dough.

Do not use dough with large chunks of nuts, raisins, chocolate chips, etc. as they will not pass through the press.

Avoid greased or nonstick baking sheets, as they do not hold the shape of the cookies very well.

The cookie dough should be pliable enough to easily emerge from the disc and stick onto the cookie sheet. If the dough is too soft or sticky, refrigerate for 15 minutes, or beat into a small amount of flour. If the dough is too stiff, mix in the yolk of one egg.

Use dough immediately after it has been loaded into the cookie press.

Place the bottom ring of the cookie press directly onto the baking sheet. The cookie dough should stick to the baking sheet when dispensed. It is not designed to fall from the press.

Cleaning

Your Wolfgang Puck cookie press is dishwasher safe, however hand washing is recommended.

Before cleaning disassemble the cookie press. Hand wash the decorating tips, discs and the individual components of the press in warm water with mild dishwashing soap using a sponge or nylon pad. Rinse and dry thoroughly.

Store the cookie press set in the included storage case when not in use. All parts should be clean and free of moisture prior to storage.

Warning

Your Wolfgang Puck Cookie Press contains small parts which may be a choking hazard. KEEP OUT of the reach of children.

Keep your cookie press set away from direct heat sources.

Your Wolfgang Puck Cookie Press Set includes 13 discs to make the below cookie designs:

1 YEAR LIMITED WARRANTY

Your Wolfgang Puck Cookie Press Set is warranted to be free of defects under normal household use for a period of one (1) year from the date of original purchase to the original purchaser.

This warranty excludes damage caused by accident, misuse or abuse and does not apply to scratches, stains, cracks or other damage which does not impair the functionality of the product.

This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.

Shipping and handling charges may apply.

W.P. Productions, Inc.P.O. Box 3150Hallandale, FL 33008Toll-free: 800-275-8273Hours: M - F 8:30am - 5:00pm ESTwww.wphousewares.comPrinted in China

3 Nut Cookies RecipeMakes about 5 dozen cookies

INGREDIENTS

1/2 cup unsalted butter, softened3 tablespoons light brown sugar, packed1/4 teaspoon kosher salt3/4 cup all purpose flour1/2 cup almonds, toasted and ground1/3 cup pecans, toasted and ground1/3 cup hazelnuts, toasted and ground2 teaspoons brandyGranulated sugar, for rolling

METHOD

1. Preheat oven to 350°F.

2. In food processor fitted with the “S” blade, combine all ingredients in the order listed, except granulated sugar for rolling.

3. Pulse food processor until a dough ball forms. The dough is not very sweet at this point.

4. Follow the instructions in the Using Your Wolfgang Puck Cookie Press section, positioning the cookies 1 to 2 inches apart.

5. Bake for about 20-25 minutes or until deep brown in color.

6. Remove and loosen cookies gently using a thin spatula.

7. While cookies are hot, carefully roll in the granulated sugar.

Coconut Snow Flake Cookies RecipeMakes about 6 dozen cookies

INGREDIENTS

1/2 cup solid white shortening1/2 cup unsalted butter, softened4 tablespoons cream cheese, softened1 cup granulated sugar1 large egg2 teaspoons coconut extract1 teaspoon butter vanilla extract1/4 teaspoon baking soda1 teaspoon kosher salt2 1/4 cups unbleached all purpose flour1/2 cup shredded sweetened coconut flakes, for topping

METHOD

1. Preheat oven to 375°F.

2. In a food processor, combine all ingredients in the order listed, except coconut flakes.

3. Pulse, then blend until a soft dough forms.

4. Follow the instructions in the Using Your Wolfgang Puck Cookie Press section, positioning the cookies 1 to 2 inches apart. A cookie disc with large holes is recommended for use with this recipe.

5. Sprinkle the coconut flakes evenly over the cookies.

6. Bake for 10-15 minutes or until golden brown.