Cookie Press and
Cake & Food Decorator
Important Safeguards . . . . . . . . 2
Know Your Cookie Press . . . . . . 2
Operating Instructions . . . . . . . . 4
Cleaning . . . . . . . . . . . . . . . . . . . 7
Recipes. . . . . . . . . . . . . . . . . . . . 9
Customer Service . . . . . . . . . . . 18
In USA: 1-800-851-8900
In Canada: 1-800-267-2826
840113300
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Discs and Tips
Regular Discs
Use discs with stiff dough to prepare cookies, candies, crackers, etc.
Diamond
Ribbon
Snowman
Tree
Heart
Jewel
Shell
Car
Tulip
Gingerbread
Man
Star
Sparkler
Filler Tip
Use filler tip with thin mixtures to
fill pastries.
Decorator Tip
Use decorator tip with soft dough to
prepare appetizers, candies, and
desserts; to fill pasta; and to garnish
casseroles and desserts.
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Operating Instructions
To Assemble and Fill
BEFORE FIRST USE: Wash all parts (except motor) in hot, sudsy water, rinse,
and dry thoroughly. Wipe motor with damp cloth and dry thoroughly.
1. Twist the battery cover counterclock-
wise and lift it to
4. Insert the rod into the hollow shaft.
Then, line up the
ridges on the inside
of the barrel with the
notches on the
remove. Insert four
AA alkaline batteries
into the battery
compartment (see
diagram on unit).
Replace the battery
cover by placing it
off-center (to the right)
and twisting to the left
until it clicks.
pusher plate. Slide
the barrel onto the
motor. Turn the
barrel clockwise
and lock it into
place.
5. Fill barrel with desired mixture; press
food down lightly to
remove air pockets.
NOTE: Cookie dough
must be freshly
2. Turn the gear on the rod so that
one or two threads
can be seen above
the gear.
made. Cookie dough
that has been refrig-
erated overnight is
not recommended.
3. Attach the pusher
plate to the rod on
the end that’s near-
est the gear.
6. Select desired disc or tip and place
on filled barrel. Place
barrel cap on barrel
and turn clockwise
to lock into place.
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7. With barrel pointing up, squeeze
trigger until mixture
reaches disc or tip.
Release trigger.
To Refill Barrel:
1. Unit will indicate it is empty by making
a clicking noise.
2. Remove barrel cap, disc or tip, and
Turn cookie press
over and it is ready
to use.
rod/pusher plate.
3. Follow steps 3–7 on pages 4 and 5.
To Use Discs
All Discs except Ribbon Disc
1. When making
cookies, mints,
etc., line up several
ungreased, uncoated
(without non-stick
surface) baking
sheets on work
surface.
5. Space cookies two inches apart,
mints one inch apart on uncoated
baking sheet.
NOTE: Cookie/mint shapes and
sizes may vary until you develop
your own rhythm. As with any new
appliance, practice with the cookie
press to achieve the best results.
2. Stand cookie press
upright on baking
sheet; hold with
one hand.
3. Squeeze trigger
continuously; touch
baking sheet with 3
barrel cap feet for
each cookie, mint,
etc.
4. To make uniform cookies quickly
and easily, establish a rhythm by
counting. For example, “one
thousand one” – touch baking sheet.
“One thousand two” – lift unit and
move. “One thousand three” – touch
baking sheet, etc.
Alternative method: Squeeze then
release trigger for each cookie, mint,
etc.; lift and repeat.
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Ribbon Disc
1. To make cookies, crackers, etc., line
up several ungreased, uncoated bak-
ing sheets on work surface.
• Two-thirds of the way down each
strip, release trigger but continue to
move unit.
2. Hold cookie press at a 45 degree
• Touch dough with finger or rubber
spatula to break flow of dough.
Move unit to start next strip.
angle to baking sheet.
3. Squeeze trigger continuously.
4. When baked. remove cookies,
crackers, etc. from baking sheet.
Place on cooling rack.
• When dough starts to come
through the disc, move the unit to
form a 3-inch strip.
To Use Decorator Tip
Mounds: Using a circular
motion, make mounds of the
desired size and height.
Uses: Appetizers, vegeta-
bles, desserts, garnishes,
candies, etc.
Rosettes: Gradually lift unit
straight up until mixture is
desired shape and height.
Uses: Garnishes, appetizers,
candies, etc.
Zigzag lines: Make a series
of small “S” movements to
desired width. Uses:
Appetizers, borders,
garnishes, etc.
Strips: Move unit in a
straight line until mixture is
desired length. Uses:
Desserts, borders, cookies,
pasta. Moving the unit faster
produces a thin strip;
moving it slower produces
a wide strip.
To Use Filler Tip
Use the filler tip to fill foods such as
donuts, cream puffs, and éclairs.
4. Holding food in one hand, insert filler
tip into one side of food. Squeeze
trigger for several seconds, then
release. Remove tip from food.
1. Arrange foods to be filled on baking
sheet.
2. Assemble and fill cookie press with
filling mixture.
3. Hold unit parallel to work surface.
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Operating Tips and Tricks
1. Ingredients (onion, green pepper,
meat, tuna, seafood, cheese, nuts,
hard cooked eggs, cereal, oatmeal,
chocolate chips, raisins, etc.) must
be very finely chopped, minced, or
grated before being added to dough
or mixtures.
2. Packaged ingredients (chopped
nuts, shredded cheese, grated
coconut, etc.) must be very finely
chopped or grated again before
using.
9. The cookie press may be operated
when barrel is partially filled.
10. Once dough or mixtures have been
loaded into barrel, they should be
used immediately.
11. Discs may be changed at any time
whole the barrel is loaded by simply
removing the barrel cap. Do not
touch trigger while changing discs.
12. The number of cookies, crackers,
mints, etc. made from one recipe
will depend on the size of the
cookies, crackers, etc. pressed.
The faster you move the unit, the
smaller the cookies.
3. Measure flower by lightly spooning
it into measuring cups, then leveling
it off with a straight-edge knife.
4. Sift brown sugar and powdered
sugar before measuring to remove
lumps and ensure a smooth dough.
13. When using the decorator tip,
release the trigger before you finish
making the desired shape, but con-
tinue to move the unit.
14. Stop the flow of dough or mixture
from the decorator tip by quickly
pushing the decorator tip in and out
of the food one time.
5. Dough and mixtures should be
pliable before use to extrude easily.
6. If cookie dough is sticky, refrigerate
10-15 minutes before using.
7. Spoon soft mixture into barrel and
press food down lightly.
15. For best results, use baking sheets
that do not have a non-stick surface
(uncoated).
8. Shape stiff dough into small balls,
drop into barrel and press dough
down lightly to eliminate large air
pockets.
Cleaning
1. Disassemble and wash all parts
except motor in hot, soapy water.
Rinse and dry thoroughly.
3. Do not immerse motor in water.
Do not disassemble of attempt to
lubricate the motor.
4. It is recommended that the cookie
press be stored with the batteries
removed.
• Do NOT wash in an automatic
dishwasher.
• Use a bottle brush to clean the
inside of the barrel.
2. Remove batteries. Wipe motor
with a damp cloth or sponge.
Dry thoroughly.
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Questions & Answers
1. How long will the batteries last?
A set of 4 alkaline batteries will last
through 35 to 40 regular barrels of
stiff dough.
2. How many cookies will one barrel
make?
5. Can you decorate a cake with the
cookie press?
The cookie press can be used to
make attractive borders, edges, and
garnishes on cakes and many other
desserts. Stiff icings/frostings work
best.
Approximately 4 dozen cookies can
be made, depending on the disc and
how fast you move the cookie press.
6. Can you use the cookie press
when the barrel is not full?
Yes. Be sure to follow the assembly
and filling instructions on page 4
and 5.
7. Why won’t the cookie press push
the dough when the barrel is full?
The gear must be turned so that 1–2
threads are showing on the rod (see
step 2 on page 4).
3. Can you use regular AA batteries
in the cookie press instead of
alkaline batteries?
Regular batteries will not provide
as much power and will not last
as long as alkaline batteries.
4. Why won’t cookies and mints cut
off properly?
8. Why does the cookie press run
backwards?
The dough must be the right
consistency – stiff and pliable – not
crumbly or very soft. Also, the 3
barrel cap feet must touch the
baking sheet in order to form a
cookie or mint. As the unit is lifted
from the cookie sheet, the flow of
dough is cut, forming a cookie or
mint. Be sure to use uncoated,
ungreased baking sheets.
The batteries are inserted incorrectly.
See step 1 on page 4 and the
diagram inside the battery
compartment for correct
battery placement.
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Recipes
Appetizers
Helpful Hints
• Vary garnishes using: sprigs of
parsley, fresh dill weed, and
watercress; pimento or olive slivers;
chopped chives or nuts.
• Use vegetables, crackers, fried potato
skins, etc. as bases for canapes.
• The following recipes are only a
starting point for the wide variety of
appetizers that can be prepared.
Use these ideas as a guide when
creating your own variations.
Crabmeat Canapes
1 can (6 oz.) crabmeat, drained
1 8 oz. package cream cheese, softened
2 tablespoons toasted almonds,
very finely chopped
2 teaspoons Worcestershire sauce
Canape bases (crackers, cucumber
slices, etc.)
2 teaspoons green onions,
very finely chopped
Place crabmeat, cream cheese, almonds, onions, and Worcestershire sauce in
food processor or blender. Process until mixture is smooth. Assemble and fill
cookie press with mixture. Using the decorator tip, make mounds, rosettes,
zigzags, or lines on canape bases. Garnish as desired.
Makes 7–8 dozen canapes.
* Cooked lobster, shrimp, or tuna may be substituted for crabmeat.
Deviled Eggs
1⁄4 teaspoon salt
12 large eggs, hard-cooked
6 tablespoons mayonnaise
1 tablespoon sugar
1⁄8 teaspoon pepper
1⁄2 tablespoon prepared spicy
brown mustard
Cut eggs in half lengthwise. Remove yolks and place in food processor. Process
until finely chopped. Add mayonnaise, sugar, mustard, salt, and pepper. Process
until smooth. Arrange egg whites on serving plate or tray. Blot tops of eggs with
paper towel to remove any excess moisture. Assemble and fill cookie press with
yolk mixture. Using decorator tip, fill egg whites with mixture. Garnish as desired.
Makes 24 deviled eggs.
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Cheddar Crackers
21⁄2 cups all purpose flour
1 tablespoon salt
1⁄2 cup butter or margarine, softened
1⁄2 cup vegetable shortening
1 pound sharp cheddar cheese,
finely grated
1 tablespoon dry mustard
1⁄8 teaspoon cayenne pepper
Place butter and shortening in large mixing bowl. Cream together on medium
high speed. Add cheese and mix well using medium speed. Combine flour, salt,
mustard, and cayenne in separate bowl. Add to the cheese mixture in three (3)
additions, mixing well after each addition. Use low speed. Assemble and fill cookie
press with dough; use ribbon disc. Make 3 inch ribbons on greased, uncoated
baking sheet. Bake at 350°F for 10-12 minutes, or until edges are just starting to
turn brown. Carefully remove from baking sheet. Cool on wire rack. Sprinkle with
paprika if desired.
Makes 8-9 dozen crackers.
Entrees
Helpful Hints
pancakes and waffles at a festive
brunch.
• Use whipped butter or margarine
directly from the refrigerator; 8 oz. will
fill barrel. Refrigerate or freeze
rosettes until serving.
• Cream cheese rosettes are an
attractive replacement for butter
on baked potatoes and other
vegetables.
• Whip cream cheese until fluffy; 12 oz.
fills barrel. Use decorator tip.
• Mashed potatoes make attractive
borders or toppings for meat,
seafood, or vegetable casseroles;
stews; or shepherd’s pie. Prepare
mashed potatoes as usual, making
sure they have a smooth thick
consistency. Two cups will fill
barrel. Use decorator tip.
• Butter rosettes are an elegant
addition to dinner parties and buffets.
They also add an artistic touch to
Three Cheese Stuffed Shells
1⁄2 teaspoon salt
1 package (12 oz.) jumbo shell
pasta (about 30), cooked
1⁄2 teaspoon pepper
1⁄2 teaspoon basil
2 containers (15 oz. each) ricotta cheese
1 package (8 oz.) mozzarella cheese,
finely shredded
1⁄4 teaspoon garlic powder
1 jar (31-3⁄4 oz.) spaghetti sauce
Grated Parmesan cheese
1⁄2 cup grated Parmesan cheese
2 eggs, slightly beaten
Combine ricotta, mozzarella, and Parmesan cheese, eggs, salt, pepper, basil, and
garlic powder in a large mixing bowl. Mix until well blended. Assemble and fill
cookie press with cheese mixture; use decorator tip. Fill shells. Pour thin layer of
spaghetti sauce into a 13 x 9 inch baking pan. Arrange filled shells in a single layer
over sauce. Top with remaining sauce. Sprinkle with Parmesan cheese. Bake at
350°F for 30-40 minutes.
Makes 30 shells (10 servings)
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Chicken Manicotti
8 manicotti tubes, cooked
2 eggs, slightly beaten
1 teaspoon salt
1⁄4 cup butter or margarine
1⁄2 pound mushrooms, sliced
2 cups cooked chicken, finely chopped
1⁄2 cup parsley, finely minced
1⁄2 cup fresh white bread crumbs
1⁄4 cup onion, finely chopped
1 teaspoon thyme
1 teaspoon Worcestershire sauce
1⁄8 teaspoon pepper
3 cups tomato sauce
Grated Parmesan cheese
Place butter in large fry pan; melt over medium heat. Add mushrooms, saute 5
minutes. Place in food processor or blender; process until smooth. Combine
mushrooms, chicken, parsley, bread crumbs, onion, eggs, salt, thyme,
Worcestershire sauce and pepper in large mixing bowl. Mix until well blended.
Assemble and fill cookie press with mixture; use decorator tip. Insert tip into one
end of manicotti tube; squeeze trigger several times; at same time pull unit back
out of manicotti tube. When one end of manicotti tube is filled, turn tube around
and fill other end. Pour thin layer of tomato sauce into 13 x 9 inch baking pan.
Arrange filled manicotti tubes in single layer over sauce. Top with remaining
sauce. Sprinkle with Parmesan cheese. Bake at 350°F for 30-40 minutes.
Makes 8 manicotti (4 servings)
Twice-Baked Potatoes
8 medium (6-8 oz. each) Russet
potatoes, washed and dried
1⁄4 cup butter or margarine
1 teaspoon salt
1⁄8 teaspoon pepper
1⁄4-1⁄2 cup milk
Prick potato skins with fork. Bake at 425°F for 60 minutes or until fork tender.
With sharp knife, slice lengthwise to remove top fourth from each potato. Use
spoon to carefully scoop out potatoes to form 6 shells, set aside. Scrape potato
from top quarter, then discard top. Place shells on ungreased baking sheet.
Place potatoes, butter, salt, and pepper in large mixing bowl. Beat until fluffy on
high speed. Add 1⁄4 cup milk, beating until smooth. If potatoes ar too stiff, add
remaining 1⁄4 cup milk. Mixture should be smooth. Assemble and fill cookie press
with potato mixture; use decorator tip. To fill shells, hold until above potato shell;
squeeze trigger continuously while moving the unit around shell to fill. Repeat with
remaining shells. Sprinkle potatoes with paprika. Bake at 425°F for 10-12 minutes
or until tops are golden.
Makes 6 potatoes (6 servings).
Variations:
Bacon/Onion: Add 4 oz. bacon, cooked, drained and finely crumbled;
1 tablespoon onions finely minced.
Cheese: Add 4 oz. sharp Cheddar cheese, finely grated; 1⁄4 cup parsley,
finely chopped or 1 tablespoon caraway seeds.
Sour Cream/Chives: Substitute 1/2 cup sour cream for butter and milk;
add 2 tablespoons finely chopped chives.
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Cookies
Helpful Hints
• Decorate cookies before baking
by brushing them with slightly
beaten egg white and adding one
of the following:
2. Brushing tops with sugar glaze
then sprinkling with chopped nuts,
coconut, decorative candy bits,
etc.
1. Sprinkle with white or colored
granulated sugar.
3. Rolling warm cookies in powdered
sugar.
2. Place a nut or chocolate chip on
center of cookie.
3. Decorate with small pieces of
candied fruit, chopped nuts,
coconut or chocolate sprinkles.
When using this egg white glaze, you
may need to increase baking time
about 1 minute.
4. Dipping half of cookie in melted
semi-sweet chocolate then sprin-
kling with ground nuts.
5. Brushing with thin glaze. Combine
1 cup powdered sugar, 4-5 tea-
spoons hot milk, and 1/2 teaspoon
vanilla. Mix well.
• Make sandwich cookies. Assemble
and fill cookie press with desired
frosting; use decorator tip. Make a
small rosette in center of half of the
cookie and press together gently.
• Decorate cookies after baking by:
1. Placing a small amount of jam or
color frosting on top.
Basic Spritz Cookies
1⁄2 cup butter or margarine, softened
1⁄2 cup vegetable shortening
3⁄4 cup granulated sugar
1 large egg
2 teaspoons vanilla
2 cups all-purpose flour
1⁄4 teaspoon baking powder
1⁄4 teaspoon salt
Place butter and shortening in large mixing bowl. Cream together on medium high
speed. Add sugar gradually. Beat until light and fluffy, about 5 minutes. Add egg
and vanilla; mix well using medium speed. Combine flour, baking powder and salt
in separate bowl. Add to butter/sugar mixture in three (3) addition. Dough will be
stiff. Assemble and fill cookie press with dough; using desired disc. Press cookies
on ungreased, uncoated baking sheet. Bake at 375°F 10-12 minutes or until lightly
brown around the edges. Do not overbake.
Makes 6-7 dozen cookies.
Variations:
This recipe may varied in flavor and color by using different spices and/or extracts,
or by adding food coloring to the dough in Step 3. The following variations will
give you a good start.
Orange: Substitute 2 tablespoons orange extract for the vanilla; add 1 tablespoon
finely grated orange peel.
Raspberry-Nut: Substitute 11⁄2 teaspoons coconut extract for the vanilla;
2 tablespoons seedless red raspberry jam. Sprinkle with chopped nuts
before baking.
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Gingerbread Cookies
1⁄2 cup brown sugar
1⁄2 cup shortening
1 teaspoon ginger
1⁄2 teaspoon baking soda
1⁄2 teaspoon ground cloves
1⁄2 teaspoon nutmeg
1⁄4 teaspoon mace
1⁄4 cup light molasses
1 egg
2 cups all-purpose flour
11⁄2 teaspoons cinnamon
1 teaspoon baking powder
1⁄8 teaspoon salt
Place brown sugar and shortening in large mixing bowl. Beat on medium speed
until thoroughly creamed. Add molasses and egg to sugar/shortening mixture,
beat until well blended. Combine flour, cinnamon, baking soda, baking powder,
ginger, cloves, nutmeg, mace, and salt in a separate bowl. Gradually add flour
mixture to sugar/shortening mixture, beat until thoroughly blended. Assemble and
fill cookie press with dough. Use gingerbread man disc. Press cookies on
ungreased, uncoated baking sheet. Bake at 350°F for 10-12 minutes.
Makes 5-6 dozen cookies.
Applesauce Cookies
1⁄2 cup butter or margarine, softened
1⁄2 cup granulated sugar
1 cup brown sugar, firmly packed
1 large egg
31⁄2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
11⁄2 teaspoons pumpkin pie spice
1⁄2 teaspoon salt
1 cup unsweetened applesauce
1⁄2 cup wheat germ
Place butter in large mixing bowl and cream thoroughly on medium high speed.
Add sugars gradually. Beat until light and fluffy. Add egg, applesauce, and wheat
germ. mix well using medium speed. Combine flour, baking soda, cinnamon,
pumpkin pie spice, and salt in a separate bowl. Add to applesauce mixture in
three (3) additions; mixing well after each addition. Dough will be soft. Assemble
and fill cookie press with dough; using decorator tip. Make 11⁄2 inch mounds,
2 inches apart on ungreased, uncoated baking sheet. Bake at 400°F for 9-11
minutes or until lightly browned around the edges. Do not overbake. Brush with
a thin glaze.
Makes 6-7 dozen cookies.
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Sugar & Spice
1⁄2 cup butter or margarine, softened
1⁄2 cup shortening
3⁄4 cup sugar
1 teaspoons baking powder
4 cups flour
1⁄2 teaspoon cinnamon
1⁄2 teaspoon nutmeg
1⁄4 teaspoon allspice
1⁄8 teaspoon ground cloves
Pinch of salt
3⁄4 cup brown sugar
3 eggs
1 teaspoon vanilla
3 tablespoons milk
Place butter, shortening, and sugars in large mixing bowl. Cream together until
fluffy. Add eggs, vanilla, and milk. Beat until mixed. Combine baking powder, flour,
cinnamon, nutmeg, allspice, cloves, and salt. Gradually add to better/sugar mix-
ture. Beat until mixed. Assemble and fill cookie press with dough; use selected
discs. Press cookies on ungreased, uncoated baking sheet. Bake at 325°F for 12
to 15 minutes.
Makes 10 dozen cookies.
Desserts
Helpful Hints
• For a festive touch, garnish desserts,
such as sheet cakes, cold souffles,
tortes, cream pies, puddings,
shortcakes, gelatin, cobblers,
fruit cups, etc., with sweetened
whipped cream.
when used to decorate desserts, such
as carrot cake. Whip cream cheese
until fluffy; add sugar;
12 oz. fills barrel.
• Mints make attractive cake
decorations.
• Sweetened whipped cream cheese
rosettes and borders are attractive
• Use the above ideas as guides
when creating your own garnishes.
Frozen Yogurt Pie
2 containers (8 oz. each) vanilla yogurt
1 container (8 oz.) whipped topping
1 8-inch graham cracker or cookie
pie crust
Place yogurt in large mixing bowl. Lightly fold in whipped topping. Assemble and
fill cookie press with yogurt mixture; use decorator tip. Spoon remaining yogurt
mixture into pie crust; make surface smooth. Decorate pie using cookie press.
Freeze until firm. Remove pie from freezer 10-15 minutes before serving.
Makes 1 pie (8 servings).
Variations:
Berry: Substitute strawberry, raspberry, or other berry yogurt for vanilla yogurt.
Lemon: Substitute lemon yogurt for vanilla yogurt; add 1 tablespoon finely grated
lemon peel to yogurt.
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Cream Puffs
1 cup water
1 cup all-purpose flour
4 large eggs
1⁄2 cup butter or margarine
1⁄4 teaspoon salt
Place water, butter, and salt in medium saucepan; bring to boil; remove from heat.
Stir in flour all at once. Beat well until mixture leaves the sides of the pan. Cool 1
minute. Add eggs, one at a time, beating well after each addition. Mixture should
be smooth and glossy. Assemble and fill cookie press with cream puff mixture;
use decorator tip. Make 1 1/2 inch mounds, 2 inches apart on greased baking
sheet. Bake at 450°F for 15 minutes. Reduce to 350°F and continue to bake for 30
minutes or until puffs are golden brown with dry, rigid sides. Make a slit in the side
of puff with a small sharp knife. Cool on wire rack. Fill centers per directions.
Makes 12 large cream puffs.
Cream Puff Variation:
Miniature Cream Puffs:
Make 1-inch mounds, 2 inches apart, on greased baking sheet. Bake at 450°F for
15 minutes; reduce to 350°F and continue baking 10 minutes or until puffs are
golden brown with dry, rigid sides. Fill centers with vanilla cream or cut tops off
and fill with meat, cheese or seafood fillings.
Makes 42 miniature cream puffs.
Eclairs
Prepare cream puff mixture. Using decorator tip, make 3-inch long strips, 2 inches
apart, on greased baking sheet. Bake at 450°F for 15 minutes; reduce to 350°F
and continue baking for 30 minutes or until eclairs are golden brown with dry, rigid
sides. Make a slit in the side of each eclair with a small, sharp knife. Cool on wire
rack. Fill centers. Spread tops with chocolate or vanilla frosting.
Makes 12-15 eclairs.
Vanilla Cream
1 cup sugar
4 egg yolks, slightly beaten
1⁄4 cup butter or margarine
1 tablespoon vanilla
6 tablespoons all-purpose flour
1⁄4 teaspoon salt
11⁄2 cups milk
1⁄2 cup heavy cream, whipped
Combine sugar, flour and salt in medium saucepan. Stir in milk. Cook, stirring
constantly, over low heat until mixture thickens (about 5 minutes). Add egg yolks
and cook, stirring constantly, 3 minutes. Do not allow to boil. Remove from heat,
stir in butter and vanilla. Chill. Fold in whipped cream. Assemble and fill cookie
press with vanilla cream; use filler tip. Fill cream puffs, miniature puffs or eclairs.
Makes 3 cups vanilla cream; fills about 12 medium puffs or eclairs, or about
36 miniature puffs.
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Candy
Helpful Hints
• Flavors may be varied by substituting • Chocolate Kisses may be held
any liqueur, cordial or extract.
several weeks by storing in covered
plastic containers. Place waxed paper
on bottom of container; arrange
single layer of candies in container;
cover with another sheet of waxed
paper. Repeat until container is filled.
Store in cool, dry place. Do not
refrigerate.
• Vary mint colors by using different
foods colors. For example: Pink: 2-3
drops red. Pale Yellow: 4-5 drops
yellow.
Chocolate Kisses
1 package (12 oz.) semisweet chocolate 1 can (14 oz.) sweetened
pieces
condensed milk
Crystallized lilacs (optional)
1⁄4 cup almond flavored liqueur
1⁄8 teaspoon salt
Melt chocolate pieces in double boiler. Remove from heat. Stir in liqueur, salt and
sweetened condensed milk in one addition. Beat until smooth; cover with plastic
wrap. Let stand at room temperature overnight. Assemble and fill cookie press
with chocolate mixture; use decorator tip. On waxed-paper-lined baking sheet,
make mounds 1 inch in diameter and 3/4 inch in height. Top with crystallized
lilacs, if desired. Allow to stand several hours or overnight, until Kisses can be
easily removed from baking sheets with spatula.
Makes 7 dozen Kisses.
Variations:
Chocolate stars: Make rosettes instead of mounds.
Mints
1 package (3 oz.) cream cheese,
softened
1 tablespoon light corn syrup
1⁄2 teaspoon peppermint extract
1-2 drops green food color
3-4 cups powdered sugar
Place cream cheese, corn syrup, extract and food color in large mixing bowl.
Cream thoroughly on medium high speed. Add sugar gradually. Beat until thor-
oughly mixed. Dough will be smooth. Form into a ball. Assemble and fill cookie
press with mint dough; use desired disc. Make mints on ungreased, uncoated
baking sheet. Allow mints to “firm up” (about 20-30 minutes) before attempting
to arrange on plate or to serve.
Makes 5-6 dozen mints.
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Frostings
Orange Frosting
1⁄2 cup butter or margarine, softened
4 cups sifted powdered sugar
2 tablespoons sour cream
1⁄8 teaspoon salt
2 tablespoons freshly grated orange
peel
1 tablespoon orange juice
Place butter in large mixing bowl. Cream thoroughly on medium high speed. Add
sugar, sour cream, orange peel, orange juice and salt. Beat until smooth and
creamy. NOTE: Add extra orange juice, if frosting is to stiff. Assemble and fill
cookie press; use decorator tip.
Makes 3 cups frosting.
Variations:
Chocolate: Increase powdered sugar to 41⁄2 cups and sour cream to 6 table-
spoons. Add three (3) 1 oz. squares unsweetened chocolate, melted. Omit orange
peel and juice.
Professional Frosting
2 teaspoons vanilla
Food color (optional)
2 cups solid vegetable shortening
1⁄2 cup milk
2 pounds powdered sugar
Place vegetable shortening in large mixing bowl. Beat on high speed 3 minutes
until creamy. Add milk; beat on low speed, until well blended. Gradually add
powdered sugar. Beat on high speed 1 minute.Add vanilla and food color. Beat
on high speed 1 minute, until light and fluffy. Assemble and fill cookie press
with frosting; use decorator tip.
Makes 5 cups frosting.
Convenience Foods
Helpful Hints
• To save time, use one of the many
prepared cheese or meat spreads
when making appetizers.
• Create a professional-looking cake in
minutes by decorating any cake with
ready-made frosting.
• Defrost whipped topping in refrigera-
tor; 3-4 ounces of topping fills barrel.
Use to decorate a wide variety of
desserts.
• Make quick sugar cookies in fun
shapes by using “commercially
prepared” refrigerated dough or
sugar cookie mixes (omit water).
• Fill donuts with seedless jelly or
vanilla cream for a special breakfast
treat. Use filler tip.
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Customer Service
If you have a question about your cookie press, call our toll-free customer
service number. Before calling, please note the model and type numbers and fill in
that information below. These numbers can be found on the base of the motor,
around the shaft. This information will help us answer your question much
more quickly.
MODEL: ______________ TYPE: ________________
LIMITED WARRANTY
This product is warranted to be free from defects in material and workmanship for a period
of two (2) years for Hamilton Beach Portfolio products or one (1) year for Hamilton Beach
products from the date of original purchase, except as noted below. During this period, we
will repair or replace this product, at our option, at no cost. THE FOREGOING WARRANTY
IS IN LIEU OF ANY OTHER WARRANTY, WHETHER EXPRESS OR IMPLIED, WRITTEN
OR ORAL INCLUDING ANY WARRANTY OF MERCHANTABILITY OR FITNESS FOR A
PARTICULAR PURPOSE. ANY LIABILITY IS EXPRESSLY LIMITED TO AN AMOUNT
EQUAL TO THE PURCHASE PRICE PAID, AND ALL CLAIMS FOR SPECIAL, INCIDENTAL
AND CONSEQUENTIAL DAMAGES ARE HEREBY EXCLUDED. There is no warranty with
respect to the following, which may be supplied with this product: glass parts, glass
containers, cutter/strainer, blades, and/or agitators. This warranty extends only to the
original consumer purchaser and does not cover a defect resulting from abuse, misuse,
neglect, use for commercial purposes, or any use not in conformity with the printed
directions. This warranty gives you specific legal rights, and you may also have other legal
rights which vary from state to state, or province to province. Some states or provinces do
not allow limitations on implied warranties or special, incidental or consequential damages,
so the foregoing limitations may not apply to you.
If you have a claim under this warranty, DO NOT RETURN THE APPLIANCE TO THE
STORE! Please call our CUSTOMER SERVICE NUMBER. (For faster service please have
model, series, and type numbers ready for operator to assist you.)
CUSTOMER SERVICE NUMBERS
In the U.S. 1-800-851-8900
In Canada 1-800-267-2826
KEEP THESE NUMBERS FOR FUTURE REFERENCE!
HAMILTON BEACH PROCTOR-SILEX,INC.
PROCTOR-SILEX CANADA,INC.
Picton, Ontario K0K 2T0
263 Yadkin Road Southern Pines, North Carolina 28387
840113300
3/03
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