Cuisinart CCP-10 User Manual

Download

INSTRUCTION BOOKLET

Recipe

Booklet

Reverse Side

Electric Cookie Press CCP-10

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

IMPORTANT SAFEGUARDS

Basic safety precautions should always be followed when using electrical appliances:

1. Read entire instruction booklet carefully.

2. Do not immerse or rinse motor body, cord or plug in water or any other liquid.

3. This appliance is not for use by or near children.

4. The unit should be unplugged when not in use, before putting on or taking off parts, and before cleaning.

5. Do not touch moving parts.

6. Using attachments that are not recommended or sold by the manufacturer of this appliance can result in fire, electric shock, or injury.

7. For indoor use only.

8. Keep hands, hair and clothing, as well as utensils, away from moving parts, discs, and tips while processing, to prevent the risk of severe injury to persons or damage to the cookie press.

9. Handle discs and tips carefully when removing, inserting or cleaning.

10. Lock cover and tube securely in place before operating appliance. Do not try to remove tube or tube cover while in use.

SAVE THESE INSTRUCTIONS HOUSEHOLD USE ONLY

POLARIZED PLUG

To reduce the risk of electric shock, this polarized (one prong larger than the other) plug will fit into a polarized outlet only one way. If it does not fit correctly into the outlet, reverse the plug. If the plug still does not fit, consult a professional electrician. Modifying the plug in any way will defeat this safety feature and increase the risk of injury.

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.

BEFORE FIRST TIME USE:

1. Unpack the cookie press and all accessories with care.

2. Wash cookie discs, pastry tips, pastry tip adapter, tube cover, pastry tip cover, tube, shaft adapter, press disc and shaft with warm, soapy water. Rinse and dry completely.

3. Wipe all surfaces of the motor body with a slightly moistened, soft cloth and dry thoroughly. MAKE SURE THE UNIT IS UNPLUGGED.

4. Never immerse the motor body, plug or cord in water or any other liquid, and do not use steel wool, scouring pads or abrasive cleansers as they will damage the finish.

5. Dry all parts completely to ensure that no water enters the motor body.

GETTING TO KNOW YOUR ELECTRIC COOKIE PRESS

ASSEMBLY INSTRUCTIONS

1. Place the shaft adapter onto the motor body and turn slightly to align the arrows (see Figure 1).

2. Insert the stem of the shaft into the shaft adapter center hole. Push the shaft completely inside the unit and press firmly into place (see Figure 2). The outside contours of the discs on the shaft and the shaft adapter should line up.

3. Choose your preferred disc and place it inside the tube cover. Place the tube cover onto the tube and turn clockwise until it locks in place (see Figure 3).

If you are using a pastry tip, refer to Figure 4. Put the desired

tip over the pastry tip adapter and secure with the pastry tip cover. Put the pastry tip assembly into the tube cover, place the tube cover onto the tube and turn clockwise to a locked position.

4. Load freshly prepared cookie dough or filling into the unit with 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 the outside contours of the shaft disc. The arrow on the tube will line up with the UNLOCK position on the motor body. Grasp tube firmly and turn clockwise until the top arrow on the

Figure 1

(Figure 1 inset)

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

6. You are now ready to begin making cookies.

Figure 3

Figure 4

Figure 2

(Figure 2 inset)

(UNLOCK)

(LOCK)

Figure 5

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

INSTRUCTIONS FOR MAKING COOKIES

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. That is what it takes to achieve perfect cookies. It is well worth it, for you will have beautiful cookies in the fraction of the time it would take to roll and cut out cookie dough.

1. Once you have your Cuisinart® Electric Cookie Press assembled, fill with dough to the MAX fill line.

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

3. Stand the cookie press in the upright position with the tube cover resting on an unlined/ ungreased baking sheet. Before pressing your first cookie, all of the air pockets must be pressed out of the dough. To do so, hold down the On/Off button until the dough just starts to be pressed out of the disc.

4. To form a cookie, hold the button down for 1 to 2 seconds, depending on the type of dough you prepared or the disc you are using. After pressing for 1 to 2 seconds, gently lift the cookie press from the pan and then repeat to press your next cookie, and so on. You should always have the tube cover resting on the cookie sheet when pressing cookies. Failing to do so will prevent the cookies from forming properly.

Most recipes provided require the user to refill the cookie press at least once. Depending on the size of

REFILLING THE COOKIE PRESS

the cookie that you are pressing, you can usually get 25 to 40 cookies per fill.

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

2. Refill with dough to MAX fill line. Again, press all air pockets out of the dough by holding down the On/Off button, and then press your next batch 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 be necessary to take apart and clean the entire cookie press before refilling. Always clean and reassemble your cookie press as directed in this manual, and be

sure to adhere to food safety guidelines.

HELPFUL HINTS

• 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.

• Consistency of the cookie dough is very important. If it is too

stiff or dry, it will not be able to be pressed out. You want the dough to be slightly sticky so it will adhere to the pan. If dough is too soft, the cookies will not hold their shape. This will definitely take some practice, but use our recipes as a guide when making your own dough.

• We do not recommend chilling the dough, for it will be too

difficult to press. Always use the dough immediately after making. This will yield the best results.

• Cookie doughs must be smooth in texture. If you are flavoring

with nuts, be sure that they are very finely ground. This will prevent the cookie press from being clogged.

• The dough should be pliable enough to come out of the disc

easily 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 the dough.

• 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 accustomed

to 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 pastry

or hors d’oeuvres fillings, etc, use pastry tips.

• If the dough is not moist enough to hold decorations, lightly

brush a small amount of water, milk or honey where you wish to place the decorations.

• Depending on the recipe, the cookie disc used, and the size of

the cookies desired, the amount of cookies yielded will vary.

• The Cuisinart® Electric Cookie Press comes with 12 cookie discs

to make many different shaped cookies with the same dough.

• 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.

• Doughs that are not smooth in consistency, such as the Cheese

Crackers on page 12 in the recipe booklet, require the same discs with larger openings.

Disc 1

Disc 5 Disc 6

Disc 9

Disc 2 Disc 3

Disc 10

Disc 7

Disc 11

Disc 4

Disc 8

Disc 12

PASTRY TIP SHAPES

The Cuisinart® Electric Cookie Press also serves as an electric piping tool. It comes with 8 different pastry tips to suit all of your decorating and piping needs. From cakes and cookies to filling cream puffs, and from topping savory hors d’oeuvres to filling deviled 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 in order to achieve best results. If the frosting, especially for decorating, is too thin, it will not hold its shape. You will notice that most frostings, decorating or not, will need to be thicker than normal, such as Royal Icing.

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

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

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

When filling, be it cream puffs or deviled eggs, pipe desired amount and then pause between each, making sure all of the filling 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 uses we suggest.

#1 Round Tip: Use to make cream puffs or gougères #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 beautiful

basket weave on cakes.

#6 Classic Star Tip: Use for decorating cakes and filling

cream 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, we recommend 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 the tube cover counterclockwise. Remove the disc or tip assembly.

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

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

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

6. Wipe the exterior of the motor body with a soft, damp cloth and 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, they may 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 and pastry tips.

10. Any other servicing should be performed by an authorized service representative.

Round

Tip

Ribbon/

Rose

3 Prong

Star

Ridged Border

Ribbed/

Basket Weave

Classic

Star Tip

Simple Border

STORAGE

1. 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.

3 Prong

Border

CUISINART® ELECTRIC COOKIE PRESS

LIMITED 3-YEAR WARRANTY

This warranty is available to consumers only. You are a consumer if you own a Cuisinart® Electric Cookie Press that was purchased at retail for personal, family or household use. Except as otherwise required under applicable law, this warranty is not available to retailers or other commercial purchasers or owners.

We warrant that your Cuisinart® Electric Cookie Press will be free of defects in materials and workmanship under normal home use for 3 years from 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, product registration does not eliminate the need for the consumer to maintain the original proof of purchase in order to obtain the warranty benefits. In the event that you do not have proof of purchase date, the purchase date for purposes of this warranty will be the date of manufacture.

If your Cuisinart® Electric Cookie Press should prove to be defective within the warranty period, we will repair it, or if we think necessary, replace it. To obtain warranty service, simply call our toll-free number 1-800-726-0190 for additional information from our Customer Service Representatives, or send the defective product to Customer Service at Cuisinart, 7811 North Glen Harbor Blvd., Glendale, AZ 85307.

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

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

NOTE: For added protection and secure handling of any Cuisinart® product that is being returned, we recommend you use a traceable, insured delivery service. Cuisinart cannot be held responsible for in-transit damage or for packages that are not delivered to us. Lost and/or damaged products are not covered under warranty. Please be sure to include your return address, daytime phone number, description of the product defect, product model number (located on bottom of product), original date of purchase, and any other information pertinent to the product’s return.

Your Cuisinart® Electric Cookie Press has been manufactured to the strictest specifications and has been designed for use with the authorized accessories and replacement parts.

This warranty expressly excludes any defects or damages caused by accessories, 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. Some states do not allow the exclusion or limitation of these damages, so these exclusions may not apply to you.

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.

The retail store shall then, at its discretion, either repair the product, refer the consumer to an independent repair facility, replace the product, or refund the purchase price less the amount directly attributable to the consumer’s prior usage of the product. If the above two options do not result in the appropriate relief to the consumer, the consumer may then take the product to an independent repair facility if service or repair can be economically accomplished. Cuisinart and not the consumer will be responsible for the reasonable cost of such service, repair, replacement, or refund for nonconforming products under warranty.

California residents may also, according to their preference, return nonconforming products directly to Cuisinart for repair, or if necessary, replacement, by calling our Consumer Service Center toll-free at 1-800-726-0190.

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

BEFORE RETuRNINg YOuR CuISINART® PRODuCT

If you are experiencing problems with your Cuisinart® product, we suggest that you call our Cuisinart® Service Center at 1-800-726-0190 before returning the product to be serviced. If servicing is needed, a Representative can conrm whether the product is under warranty and direct you to the nearest service location.

Important: If the nonconforming product is to be serviced by someone other than Cuisinart’s Authorized Service Center, please remind the servicer to call our Consumer Service Center at 1-800-726-0190 to ensure that the problem is properly diagnosed, the product is serviced with the correct parts, and the product is still under warranty.

150 Milford Road

East Windsor, NJ 08520

Printed in China

10CE113646

F IB-9262B

• chol. 13mg • sod. 70mg • calc. 16mg • fiber 0g Calories 46 (82% from fat) • carb. 0g • pro. 2g • fat 4g • sat. fat 3g

Nutritional information per serving (1 tablespoon):

*Refer to piping tips on page 5 for best results.

3. Pipe cheese spread onto crackers or vegetables as desired.*

• chol. 108mg • sod. 144mg • calc. 15mg • fiber 0g Calories 54 (70% from fat) • carb. 1g • pro. 3g • fat 4g • sat. fat 1g

Nutritional information per serving:

Electric Cookie Press with the pastry tip

cheese spread to the MAX fill line. assembly using the star tip as instructed on page 5. Load the

2. Fit the Cuisinart

if necessary, about 45 seconds to 1 minute.

moving on to the next egg. Sprinkle with paprika before serving. each egg, making sure any of the filling is removed from tip before

5. Pipe a rosette on each white in place of the yolk. Pause between

Food Processor fitted with the metal chopping

and lemon juice and process until fully incorporated, scraping bowl blade. Process until finely chopped. Add the cream cheese, chèvre bowl of a Cuisinart

1. Put the scallions, parsley, dill, zest, salt and pepper into the work egg filling to the MAX fill line. assembly using the star tip (#6) as instructed on page 5. Load the

Electric Cookie Press with the pastry tip

4. Fit the Cuisinart

45 seconds to 1 minute. Taste and adjust seasoning accordingly.

3. Pulse in the remaining ingredients and process until smooth, about

smooth, about 45 seconds. Food Processor fitted with the metal chopping blade; process until

2. Remove yolks and put them into the work bowl of a Cuisinart

white halves on a clean work surface.

1. Peel the cooked eggs and carefully slice in half. Place the egg

½ teaspoon fresh lemon juice 4 ounces chèvre (soft goat cheese) 8 ounces cream cheese, cubed and at room temperature

/8 teaspoon freshly ground black pepper

¼ teaspoon kosher salt ¼ teaspoon lemon zest 2 tablespoons fresh dill ¼ cup Italian parsley leaves, packed 2 scallions, cut into 1-inch pieces

Makes 1½ cups

paprika for garnish ¼ teaspoon freshly ground black pepper ½ teaspoon kosher salt

Herbed Cheese Spread

A fresh cheese spread, ideal for both crackers and crudités.

2 tablespoons capers, drained 1 teaspoon Worcestershire sauce 1½ teaspoons fresh lemon juice 1½ teaspoons Dijon-style mustard ½ cup mayonnaise 12 large hard-boiled eggs

Makes 24 servings

The quintessential hors d’oeuvre – with a party-ready look.

Deviled Eggs

• chol. 4mg • sod. 19mg • calc. 1mg • fiber 0g Calories 24 (56% from fat) • carb. 2g • pro. 0g • fat 1g • sat. fat 1g

Nutritional information per cracker:

using discs 3, 5, 6, 10 or 12. *Note: Due to the shredded cheese in this dough, we recommend

5. Cool crackers before removing from pan.

golden around the edges.

4. Bake in the preheated oven for 10 to 12 minutes, or until lightly

2 inches apart. Press dough out onto an ungreased/unlined baking pan, about instructed on page 5. Load the cracker dough to the MAX fill line.

Electric Cookie Press with desired disc*, as

3. Fit the Cuisinart

and mix on low until combined. paddle, mix until fully combined. Add the remaining ingredients

Hand or Stand Mixer fitted with the mixing beaters/

a Cuisinart

2. In a large mixing bowl, combine the butter and the cheese. Using

1. Preheat oven to 400°F.

1½ cups unbleached, all-purpose flour pinch cayenne ½ teaspoon freshly ground black pepper ½ teaspoon sea salt 8 ounces sharp cheddar cheese, finely shredded

at room temperature

So simple, whip these up before your next party.

4 tablespoons unsalted butter, cubed and

Makes about 65 medium-size crackers

Cheddar Cheese Crackers

• chol. 9mg • sod. 17mg • calc. 7mg • fiber 0g Calories 13 (61% from fat) • carb. 1g • pro. 0g • fat 1g • sat. fat 0g

Nutritional information per gougère:

8. Serve immediately.

ensure even color, turn baking sheets halfway through baking. the gougères are hollow, nicely browned, and not wet inside. To back on and set to 300°F. Let bake for 20 to 25 minutes, or until oven off and let sit in the hot oven for 10 minutes. Turn the oven

7. Place the pan of piped gougères in the preheated oven. Turn the

the press. On/Off button down, pulse and let the batter slowly come out of 1 inch apart. To achieve the best results, instead of holding the 1-inch rounds onto a parchment paper-lined baking pan, about page 5. Load the batter to the MAX fill line. Pipe the batter out into assembly, using the basic round tip (#1) as instructed on

Electric Cookie Press with the pastry tip

6. Fit the Cuisinart

remaining ingredients. Mix on low to combine.

5. Once the dough has achieved the correct consistency, add the

hold its shape. correct. Be sure not to make the dough too runny or it will not running slowly, begin to add them, little by little until the batter is thick, beat the remaining two eggs together and, with the mixer thick cake batter and a soft cookie dough. If the dough is too use in the cookie press, the desired consistency is between a should drop from the paddle in a slow and steady stream, but for a pale yellow color and is thickened. Typically, gougères batter before adding the next. The dough is ready when it becomes adding the eggs, one at a time, mixing each until fully incorporated

4. Once the dough has cooled, after about 2 to 3 minutes, start

release steam and cool. Stand Mixer, fitted with the mixing paddle. Mix on a low speed to

3. Remove from heat and put mixture into the bowl of a Cuisinart

of the pot. It is better to overcook at this stage, than not enough. it is done when the dough leaves a thick hard film on the bottom spoon, continuously stir the mixture until it dries out. You will know to the burner and raise the heat to medium-high. Using a wooden comes to a boil, remove from heat and stir in all of the flour. Return medium saucepan and set over medium heat. Once the mixture

2. Put the water, butter, ¼ teaspoon salt, and sugar into a small or

1. Preheat oven to 500°F.

¼ teaspoon paprika ½ teaspoon cayenne ½ teaspoon freshly ground black pepper 1 cup finely shredded Gruyère cheese, divided 2 large eggs, plus 2 more if necessary ½ cup plus 2 tablespoons unbleached, all-purpose flour ½ teaspoon granulated sugar ½ teaspoon fine sea salt or table salt, divided 4 tablespoons unsalted butter ½ cup water

Makes about 95 one-inch gougères

you may substitute your favorite cheese.

Although Gruyère is the classic ingredient for gougères,

Gougères

Hand

• chol. 0mg • sod. 4mg • calc. 0mg • fiber 0g Calories 24 (0% from fat) • carb. 6g • pro. 0g • fat 0g • sat. fat 0g

Nutritional information per serving (1 tablespoon):

*Please refer to piping tips on page 5 for best results. airtight container in the refrigerator overnight.

Note: While this frosting is best used right away, it can be stored in an

to the MAX fill line. Pipe as desired.* assembly, using desired tip as instructed on page 5. Load the icing

Electric Cookie Press with the pastry tip

4. Fit the Cuisinart

soft, fluffy marshmallow cream texture. frosting is thickened with stiff peaks. The frosting should have a and continue to mix on high for another 2 to 3 minutes, or until the

3. Transfer the bowl to a towel set on a countertop. Add the vanilla

160°F. about 7 minutes, or until an instant-read thermometer registers medium heat. While still using the hand mixer, beat on high for

2. Place the mixing bowl over a pot of simmering water set over

about 1 minute, or until fully combined and slightly thickened. Mixer fitted with the chef’s whisk, beat on medium-low speed for the warm water in a large mixing bowl. Using a Cuisinart

1. Combine the sugar, corn syrup, egg whites, cream of tartar and

• chol. 30mg • sod. 2mg • calc. 4mg • fiber 0g Calories 137 (74% from fat) • carb. 9g • pro. 0g • fat 12g • sat. fat 7g

Nutritional information per serving (1 tablespoon):

*Please refer to piping tips on page 5 for best results. the vanilla and corn syrup in step 2.

Tip: If using coloring or flavoring extract for the icing, add it with

icing to the MAX fill line. Pipe as desired.* assembly, using desired tip as instructed on page 5. Load the

Electric Cookie Press with the pastry tip

3. Fit the Cuisinart

2. Add the vanilla and corn syrup. Mix until completely smooth.

paddle, mix until light and creamy.

Hand or Stand Mixer fitted with the mixing beaters/

Cuisinart

1. In a large mixing bowl, combine the butter and sugar. Using a

Fluffy Frosting

when paired with chocolate cake.

1 teaspoon pure vanilla extract 3 tablespoons warm water ¼ teaspoon cream of tartar 2 large egg whites

/3 cup light corn syrup

1 cup granulated sugar

Makes about 3 cups

This frosting is perfect on cupcakes. It is especially delicious

1 tablespoon light corn syrup 1 tablespoon pure vanilla extract 2 cups confectioners’ sugar, sifted

at room temperature

¾ cup (1½ sticks) unsalted butter, cubed and

Makes about 1½ cups

to this icing every time.

decorating icing. From borders to flowers, you’ll turn back Add that professional touch to your cakes with this simple

Decorating Icing

Hand

• chol. 0mg • sod. 1mg • calc. 1mg • fiber 0g Calories 22 (1% from fat) • carb. 6g • pro. 0g • fat 0g • sat. fat 0g

Nutritional information per serving (1 teaspoon):

*Please refer to piping tips on page 5 for best results. and lemon juice in step 2.

If using coloring or flavoring extract for the icing, add it with the milk after step 2.

away, cover the bowl with a damp cloth so the icing does not harden Tips: Royal icing is best used immediately. If you are not using right

to the MAX fill line. Pipe as desired.* assembly, using desired tip as instructed on page 5. Load the icing

Electric Cookie Press with the pastry tip

3. Fit the Cuisinart

until the mixture has formed soft peaks. juice. Continue to mix on speed 1, gradually increasing to speed 3 white is completely incorporated, slowly add the milk and lemon

2. With the mixer running, slowly add the egg white. Once the egg

Mixer fitted with the chef’s whisk, mix on speed 1.

1. Put the sugar into a large mixing bowl. Using a Cuisinart

1 teaspoon fresh lemon juice 2 tablespoons whole milk 1 large egg white, slightly beaten 4 cups confectioners’ sugar, sifted

Makes about 1½ cups

Electric Cookie

• chol. 5mg • sod. 8mg • calc. 4mg • fiber 0g Calories 37 (59% from fat) • carb. 4g • pro. 0g • fat 2g • sat. fat 2g

Nutritional information per serving (1 teaspoon):

*Please refer to piping tips on page 5 for best results.

Load the ganache to the MAX fill line. Pipe as desired.* Press with the pastry tip assembly, using the round pastry tip (#1).

6. Once the ganache has cooled, fit the Cuisinart

temperature, or 20 minutes in the refrigerator.

5. Cool the ganache until thickened, about 1 hour at room

more the ganache is whisked, the shinier and smoother it will be. simmering water and whisk to fully combine. Please note, the and shiny. If the chocolate did not fully melt, set over a pot of

4. Add the corn syrup and salt. Whisk until mixture is smooth

10 minutes to melt.

3. Pour the hot cream over the reserved chocolate. Let sit for 5 to

heat.

2. Bring the cream just to a boil in a small saucepan set over medium

1. Put the chocolate into a medium heat-proof mixing bowl. Reserve.

pinch sea salt 1 tablespoon light corn syrup

/3 cup heavy cream

chocolate chips)

½ cup semisweet chocolate, chopped (may also use

Makes about ½ cup

Royal Icing

use food coloring to color it or extracts to flavor it.

This icing is great for decorating sugar cookies or cakes. You can

the centers of the baked cookies.

Pipe some of the ganache in

Ganache

• chol. 67mg • sod. 74mg • calc. 37mg • fiber 0g

• chol. 46mg • sod. 13mg • calc. 28mg • fiber 1g

Nutritional information per cookie:

Calories 215 (71% from fat) • carb. 14g • pro. 2g • fat 17g • sat. fat 11g

**Refer to piping tips on page 5 for best results. *If using for cream puffs, we recommend the star tip (#6).

6. Pipe mousse as desired**.

mousse to the MAX fill line. assembly, using desired tip as instructed on page 5*. Load the

Electric Cookie Press with the pastry tip

5. Fit the Cuisinart

homogenous. Cover with plastic and chill for about 30 minutes. in three additions by using a large rubber spatula until mixture is

4. Carefully fold the whipped cream into the cooled chocolate mixture

minutes. increasing to high speed until cream holds firm peaks, about 1½ attachment, whip the cream on a medium speed, gradually

Hand or Stand Mixer fitted with the whisk

3. Using a Cuisinart

a separate mixing bowl. room temperature. Put the remaining heavy cream and Kahlúa into chocolate is completely melted and smooth. Let chocolate cool to

2. Pour the scalded cream over the chocolate and stir so that

of the heavy cream into a small saucepan and bring just to a boil.

1. Put the chocolate into a large, heat-proof mixing bowl. Pour 1 cup

or any coffee liqueur

1 tablespoon Kahlúa 2½ cups heavy cream, divided 12 ounces semisweet chocolate, chopped

Makes about 4½ cups

For a special treat, use this mousse as a filling for cream puffs.

Simple Chocolate Mousse

Electric Cookie Press with the pastry tip

Calories 96 (61% from fat) • carb. 8g • pro. 2g • fat 7g • sat. fat 4g

Nutritional information per serving (1 tablespoon):

**Please refer to piping tips on page 5 for best results.

then scrape the seeds from inside the bean with the knife tip.

* Using a small, sharp knife, cut the vanilla bean in half lengthwise and using.

through step 5 and then lightening it with the heavy cream before prepared. If not using right away, it is best to prepare the pastry cream Note: The lightened pastry cream is best used the same day as

cream to the MAX fill line. Pipe as desired.** recommend using the star tip (#6). Load the lightened pastry assembly, using desired tip* as instructed on page 5. We

7. Fit the Cuisinart

cream until smooth. cup of heavy cream to medium peaks. Fold into the cooled pastry

6. Once the pastry cream has fully cooled, whip the remaining ½

process, set the mixing bowl over a bowl of ice and water. and cool completely before using. To speed up the cooling

5. To prevent a skin from forming, cover directly with plastic wrap

whisk the pastry cream to cool slightly, about 3 to 5 minutes. into a clean mixing bowl. Again, using a hand or stand mixer, overcooking the eggs. Strain mixture through a fine mesh strainer until thickened. Stirring constantly is very important to avoid the entire surface of the pan. Whisk for about 2½ minutes boil and cook while whisking continuously, being sure to whisk

4. Return mixture to the saucepan over medium heat. Bring to a

mixing. until completely combined. Add the remaining mixture slowly while one third slowly to the yolk/sugar mixture while whisking. Whisk

3. Once the milk/cream mixture has reached a heavy simmer, add

thickened. the whisk attachment, whisk the ingredients until light in color and

Hand or Stand Mixer, fitted with

bowl. Using either a Cuisinart

2. Put egg yolks, remaining sugar and cornstarch into a large mixing

Bring mixture to a heavy simmer. vanilla bean seeds and pod into a saucepan over medium heat.

1. Put the milk, ½ cup cream, ¼ cup sugar, salt, vanilla extract,

shape. Be sure not to make the dough too runny or it will not hold its slowly begin to add them, little by little, until the dough is correct. beat the remaining two eggs together and, with the mixer running, cake batter and a soft cookie dough. If the dough is too thick, use in the cookie press, the desired consistency is between a thick should drop from the paddle in a slow and steady stream, but for

2 tablespoons cornstarch 4 large egg yolks 1 vanilla bean, halved and seeds scraped* ½ tablespoon pure vanilla extract ½ teaspoon salt ½ cup granulated sugar, divided 1 cup heavy cream, divided

1½ cups whole milk

Makes about 3½ cups

fresh fruit tarts or as a cake filling.

The essential filling for cream puffs, this is also delicious in

Lightened Pastry Cream

pale yellow color and is thickened. Typically, pâte à choux batter before adding the next. The dough is ready when it becomes a adding the eggs, one at a time, mixing each until fully incorporated

4. Once the dough has cooled, after about 2 to 3 minutes, start

release steam and cool. Stand Mixer, fitted with the mixing paddle. Mix on a low speed to

3. Remove from heat and put mixture into the bowl of a Cuisinart

pot. It is better to overcook at this stage, than not enough. done when the dough leaves a thick hard film on the bottom of the continuously stir the mixture until it dries out. You will know it is burner and raise the heat to medium-high. Using a wooden spoon, a boil, remove from heat and stir in all of the flour. Return to the saucepan and set over medium heat. Once the mixture comes to

2. Put the water, butter, salt and sugar into a small or medium

1. Preheat oven to 500°F.

• chol. 21mg • sod. 38mg • calc. 3mg • fiber 0g

Nutritional information per choux:

Calories 26 (60% from fat) • carb. 2g • pro. 1g • fat 2g • sat. fat 1g

work well. (recipe follows) or the Simple Chocolate Mousse on page 9 – both For a sweet finish to your meal, the Lightened Pastry Cream d’oeuvre, we suggest the Herbed Cheese Spread on page 13.

7. Let choux cool, and then fill with desired filling. For a beautiful hors

even color, turn baking sheet halfway through baking. choux are hollow, nicely browned, and not wet inside. To ensure on and set to 300°F. Let bake for 20 to 25 minutes, or until the

savory preparations.

off and let sit in the hot oven for 10 minutes. Turn the oven back

6. Place the pan of piped choux in the preheated oven. Turn the oven

Pâte à Choux – Cream Puffs

2 large eggs, plus 2 more if necessary ½ cup plus 2 tablespoons bread flour ½ teaspoon granulated sugar ¼ teaspoon fine sea salt or table salt 4 tablespoons unsalted butter ½ cup water

Makes about 40 two-inch choux or puffs

Very versatile, pâte à choux can be used for both sweet and

out of the press.

Electric Cookie Press with the pastry tip

On/Off button down, pulse and let the batter slowly come 1 inch apart. To achieve the best results, instead of holding the rounds onto a parchment paper-lined baking pan, about Load the batter to the MAX fill line. Pipe the batter out into 2-inch assembly, using the basic round tip (#1) as instructed on page 5.

5. Fit the Cuisinart

• chol. 11mg • sod. 25mg • calc. 2mg • fiber 0g Calories 51 (42% from fat) • carb. 7g • pro. 1g • fat 2g • sat. fat 1g

Nutritional information per cookie:

using discs 3, 4, 5, 6 or 10. *Note: Due to the consistency of this cookie dough, we recommend

6. Cool cookies before removing from pan.

5. Bake in the preheated oven for 12 to 15 minutes, or until just set.

about 2 inches apart. Press cookie dough out onto an ungreased/unlined baking pan, instructed on page 2. Load the cookie dough to the MAX fill line.

Electric Cookie Press with desired disc*, as

4. Fit the Cuisinart

completely combined. mix until homogenous. Add remaining ingredients and mix until molasses, milk and vinegar. Increase to medium-low speed and ingredients and mix on low. Once almost fully combined, add the at a time; mix until fully combined. Add half of the reserved dry paddle, mix until light and creamy. Add the egg and yolk, one

Hand or Stand Mixer fitted with the mixing beaters/

Cuisinart

3. In a large mixing bowl, combine the butter and sugars. Using a

bowl. Whisk to combine; reserve.

2. Put the flour, baking soda, salt and spices into a small mixing

1. Preheat oven to 350°F.

½ tablespoon distilled white vinegar ½ tablespoon whole milk

/3 cup molasses

1 large egg yolk 1 large egg 3 tablespoons packed light brown sugar

/3 cup granulated sugar

at room temperature

6 tablespoons unsalted butter, cubed and ¼ teaspoon ground cardamom ½ teaspoon ground cloves ¾ teaspoon ground ginger 1 teaspoon ground cinnamon ½ teaspoon salt ¾ teaspoon baking soda 3 cups unbleached, all-purpose flour

Makes about 65 medium-size cookies

• chol. 7mg • sod. 20mg • calc. 2mg • fiber 0g Calories 27 (35% from fat) • carb. 4g • pro. 0g • fat 1g • sat. fat 1g

Nutritional information per cookie:

6. Cool cookies before removing from pan.

golden around the edges.

5. Bake in the preheated oven for about 12 minutes, or until lightly

about 1 inch apart. Press cookie dough out onto an ungreased/unlined baking pan, instructed on page 2. Load the cookie dough to the MAX fill line.

Electric Cookie Press with desired disc as

4. Fit the Cuisinart

dry ingredients and mix on low, until just combined. one at a time, until completely combined. Add the reserved paddle, mix until light and fluffy. Add the vanilla and then the eggs,

Hand or Stand Mixer fitted with the mixing beaters/

Cuisinart

3. In a large mixing bowl, combine the butter and sugars. Using a

bowl. Whisk to combine; reserve.

2. Put the flour, baking soda, salt and spices into a small mixing

1. Preheat oven to 350°F.

2 large eggs 1 teaspoon pure vanilla extract ¼ cup packed light brown sugar ½ cup granulated sugar ½ cup unsalted butter, melted and cooled

/8 teaspoon freshly ground black pepper

/8 teaspoon ground ginger

/8 teaspoon ground nutmeg

/8 teaspoon ground cloves

¼ teaspoon ground cinnamon ½ teaspoon table salt ½ teaspoon baking soda 2½ cups unbleached, all purpose flour

Makes about 100 medium-size cookies

Spice Grinder.

with a Cuisinart

To give these cookies a stronger flavor, freshly grind your spices

Ginger Cookies

a nice kick.

This traditional French spice blend gives these cookies

Quatre Épice Cookies

• chol. 4mg • sod. 27mg • calc. 6mg • fiber 0g Calories 24 (59% from fat) • carb. 2g • pro. 1g • fat 2g • sat. fat 1g

Nutritional information per cookie:

using discs 3, 4, 5, 6 or 10. *Note: Due to the consistency of this cookie dough, we recommend

6. Cool cookies before removing from pan.

5. Bake in preheated oven for about 10 to 12 minutes, until just set.

pan, about 1 inch apart. Press the cookie dough out onto an ungreased/unlined baking instructed on page 2. Load the cookie dough to the MAX fill line.

Electric Cookie Press with desired disc*, as

4. Fit the Cuisinart

mix on low, until just combined. until completely combined. Add the reserved dry ingredients and until combined. Mix in the vanilla and then the eggs, one at a time, beaters/paddle, mix until light and creamy. Mix in the peanut butter

Hand or Stand Mixer fitted with the mixing

Using a Cuisinart

3. In a large mixing bowl, combine the butter, shortening and sugars.

mixing bowl. Whisk to combine; reserve.

2. Put the flour, baking soda, baking powder, and salt into a small

1. Preheat oven to 350°F.

2 large eggs, at room temperature 1 teaspoon pure vanilla extract ¾ cup peanut butter (creamy, but not natural) 3 tablespoons granulated sugar 3 tablespoons packed light brown sugar 4 tablespoons shortening (preferably non-hydrogenated)

at room temperature

4 tablespoons unsalted butter, cut into 8 pieces and ½ teaspoon salt ½ teaspoon baking powder ¾ teaspoon baking soda 1¼ cups unbleached all-purpose flour

Makes about 125 medium-size cookies

• chol. 11mg • sod. 25mg • calc. 2mg • fiber 0g Calories 51 (42% from fat) • carb. 7g • pro. 1g • fat 2g • sat. fat 1g

Nutritional information per cookie:

6. Cool cookies before removing from pan.

golden around the edges.

5. Bake in the preheated oven for 10 to 15 minutes, or until lightly

about 2 inches apart. Press cookie dough out onto an ungreased/unlined baking pan, instructed on page 2. Load the cookie dough to the MAX fill line.

Electric Cookie Press with desired disc, as

Hand or Stand Mixer fitted with the mixing beaters/

4. Fit the Cuisinart

ingredients and mix on low, until just combined. one at a time; mix until fully combined. Add the reserved dry paddle, mix until light and creamy. Add the vanilla and eggs, Cuisinart

3. In a large mixing bowl, combine the butter and sugar. Using a

mixing bowl. Whisk to combine; reserve.

2. Put the flour, cream of tartar, baking soda and salt into a small

1. Preheat oven to 350°F.

2 large eggs 1 teaspoon pure vanilla extract 1½ cups granulated sugar

at room temperature

½ pound (2 sticks) unsalted butter, cubed and ¼ teaspoon salt 1 teaspoon baking soda 2 teaspoons cream of tartar 2¾ cups unbleached, all-purpose flour

Makes about 85 medium-size cookies

is an old-time favorite.

This traditional-style peanut butter cookie

Peanut Butter Cookies

sure to disappear quickly!

A favorite of both the young and old, these are

Snickerdoodles

• chol. 9mg • sod. 20mg • calc. 12mg • fiber 0g Calories 43 (46% from fat) • carb. 5g • pro. 0g • fat 2g • sat. fat 1g

Nutritional information per cookie:

6. Cool cookies before removing from pan.

5. Bake in the preheated oven for about 12 minutes, or until just set.

about 1 inch apart. Press cookie dough out onto an ungreased/unlined baking pan, instructed on page 2. Load the cookie dough to the MAX fill line.

Electric Cookie Press with desired disc as

4. Fit the Cuisinart

the reserved dry ingredients and mix on low, until just combined. a time, and then the milk mixture until completely combined. Add paddle, mix until light and fluffy. Mix in the egg and yolk, one at

Hand or Stand Mixer fitted with the mixing beaters/

Cuisinart

3. In a large mixing bowl, combine the butter and sugar. Using a

into a separate small mixing bowl. Whisk to combine; reserve. Stir to blend; reserve. Put the flour, cocoa, baking powder and salt

2. Combine the milk, espresso powder and vanilla in a small bowl.

1. Preheat oven to 350°F.

1 large egg yolk 1 large egg 2 cups granulated sugar

at room temperature

¾ pound (3 sticks) unsalted butter, cubed and ¾ teaspoon salt 1½ teaspoons baking powder 2 tablespoons unsweetened cocoa powder 3 cups unbleached, all-purpose flour 1 tablespoon pure vanilla extract 1 tablespoon instant espresso powder 2 tablespoons milk (may use lowfat)

Makes about 130 medium-size cookies

• chol. 9mg • sod. 30mg • calc. 11mg • fiber 0g Calories 30 (46% from fat) • carb. 35g • pro. 3g • fat 2g • sat. fat 1g

Nutritional information per cookie:

6. Cool cookies before removing from pan.

golden around the edges.

5. Bake in the preheated oven for about 12 minutes, or until lightly

about 1 inch apart. Press cookie dough out onto an ungreased/unlined baking pan, instructed on page 2. Load the cookie dough to the MAX fill line.

Electric Cookie Press with desired disc as

4. Fit the Cuisinart

dry ingredients and mix on low, until just combined. eggs, one at a time, until completely combined. Add the reserved paddle, mix until light and fluffy. Mix in the vanilla and then the

Hand or Stand Mixer fitted with the mixing beaters/

Cuisinart

3. In a large mixing bowl, combine the butter and sugars. Using a

bowl. Whisk to combine; reserve.

2. Put the flour, baking soda, salt and cinnamon into a small mixing

1. Preheat oven to 350°F.

3 large eggs 2 teaspoons pure vanilla extract ½ cup packed light brown sugar 1 cup granulated sugar 1 cup (2 sticks) unsalted butter, melted and cooled ½ teaspoon ground cinnamon 1 teaspoon salt 1 teaspoon baking soda 32/3 cups unbleached, all purpose flour

Makes about 130 medium-size cookies

These delicious sugar cookies have a deep mocha flavor.

Mocha Sugar Cookies

The perfect all-purpose sugar cookie!

Sugar Cookies

• chol. 9mg • sod. 13mg • calc. 3mg • fiber 0g Calories 51 (55% from fat) • carb. 5g • pro. 1g • fat 3g • sat. fat 2g

Nutritional information per cookie:

*Note: All cookie press discs can be used, except #2.

6. Cool cookies before removing from pan.

golden around the edges.

5. Bake in the preheated oven for 10 to 12 minutes, or until lightly

about 2 inches apart. Press cookie dough out onto an ungreased/unlined baking pan, instructed on page 2. Load the cookie dough to the MAX fill line.

Electric Cookie Press with desired disc*, as

4. Fit the Cuisinart

until just combined. until combined. Add the reserved dry ingredients and mix on low, paddle, mix until light and creamy. Add the extracts and egg; mix

Hand or Stand Mixer fitted with the mixing beaters/

a Cuisinart

3. In a large mixing bowl, combine the butter and the sugar. Using

Whisk to combine; reserve.

2. Put the flour, ground almonds and salt into a small mixing bowl.

1. Preheat oven to 350°F.

1 large egg 1 teaspoon pure almond extract 1 teaspoon pure vanilla extract

/3 cups granulated sugar

at room temperature

1¼ cups (2½ sticks) unsalted butter, cubed and ½ teaspoon salt ½ cup very finely ground toasted almonds 2½ cups unbleached, all-purpose flour

Makes about 100 medium-size cookies

favorite variety of nut for the almonds.

or they can clog the cookie press. If you wish, substitute your

It is important that the toasted almonds are very finely ground,

Toasted Almond Cookies

• chol. 6mg • sod. 11mg • calc. 2mg • fiber 0g

Nutritional information per cookie:

Calories 29 (50% from fat) • carb. 3g • pro. 0g • fat 2g • sat. fat 1g

6. Cool cookies before removing from pan.

5. Bake in the preheated oven for 10 to 12 minutes, or until just set.

about 2 inches apart. Press cookie dough out onto an ungreased/unlined baking pan, instructed on page 2. Load the cookie dough to the MAX fill line.

Electric Cookie Press with desired disc, as

4. Fit the Cuisinart

low, until just combined. until fully combined. Add the reserved dry ingredients and mix on paddle, mix until light and creamy. Add the vanilla and egg; mix

Hand or Stand Mixer fitted with the mixing beaters/

Cuisinart

3. In a large mixing bowl, combine the butter and sugars. Using a

Whisk to combine; reserve.

2. Put the flour, cocoa powder and salt into a small mixing bowl.

1. Preheat oven to 350°F.

1 large egg 1½ tablespoons pure vanilla extract ¼ cup packed light brown sugar 1 cup confectioners’ sugar

at room temperature

½ pound (2 sticks) unsalted butter, cubed and ½ teaspoon salt

/3 cup unsweetened cocoa powder, sifted

2¼ cups unbleached, all-purpose flour

Makes about 120 medium-size cookies

For the chocolate lovers – treat yourself to these simple cookies!

Chocolate Spritz Cookies

• chol. 7mg • sod. 13mg • calc. 2mg • fiber 0g Calories 39 (47% from fat) • carb. 5g • pro. 1g • fat 2g • sat. fat 1g

Nutritional information per cookie:

6. Cool cookies before removing from pan.

golden around the edges.

5. Bake in the preheated oven for 10 to 12 minutes, or until lightly

about 2 inches apart. Press cookie dough out onto an ungreased/unlined baking pan, instructed on page 2. Load the cookie dough to the MAX fill line.

Electric Cookie Press with desired disc, as

4. Fit the Cuisinart

mix on low, until just combined. egg; mix until fully combined. Add the reserved dry ingredients and paddle, mix until light and creamy. Add the vanilla, lemon juice and

Hand or Stand Mixer fitted with the mixing beaters/

a Cuisinart

3. In a large mixing bowl, combine the butter, sugar and zest. Using

reserve.

2. Put the flour and salt into a small mixing bowl. Whisk to combine;

1. Preheat oven to 350°F.

1 large egg 2 tablespoons fresh lemon juice 1 teaspoon pure vanilla extract 1 tablespoon lemon zest 1½ cups confectioners’ sugar

at room temperature

½ pound (2 sticks) unsalted butter, cubed and ½ teaspoon salt 3 cups unbleached, all-purpose flour

Makes about 95 medium-size cookies

when paired with a cup of tea.

Lemon really stands out in these cookies. They are delicious

Citrus Butter Cookies

• chol. 6mg • sod. 12mg • calc. 1mg • fiber 0g

Nutritional information per cookie:

Calories 35 (44% from fat) • carb. 5g • pro. 0g • fat 2g • sat. fat 1g

then scrape the seeds from inside the bean with the knife tip.

* Using a small, sharp knife, cut the vanilla bean in half lengthwise and

6. Cool cookies before removing from pan.

golden around the edges.

5. Bake in the preheated oven for 12 to 15 minutes, or until lightly

about 2 inches apart. Press cookie dough out onto an ungreased/unlined baking pan, instructed on page 2. Load the cookie dough to the MAX fill line.

Electric Cookie Press with desired disc, as

4. Fit the Cuisinart

just combined. combined. Add the reserved dry ingredients and mix on low, until seeds (discard pod, or save for another use) and egg; mix until paddle, mix until light and creamy. Add the vanilla, vanilla bean

Hand or Stand Mixer fitted with the mixing beaters/

a Cuisinart

3. In a large mixing bowl, combine the butter and the sugar. Using

reserve.

2. Put the flour and salt into a small mixing bowl. Whisk to combine;

1. Preheat oven to 350°F.

1 large egg 1 vanilla bean, seeds scraped* 1½ tablespoons pure vanilla extract 1½ cups confectioners’ sugar

at room temperature

½ pound (2 sticks) unsalted butter, cubed and ½ teaspoon salt 2½ cups unbleached, all-purpose flour

Makes about 110 medium-size cookies

whole vanilla beans, increase the extract to 2 tablespoons.

A sweeter version of our classic cookie. If you cannot locate

Sweet Vanilla Butter Cookies

• chol. 10mg • sod. 10mg • calc. 2mg • fiber 0g Calories 45 (60% from fat) • carb. 4g • pro. 0g • fat 3g • sat. fat 2g

Nutritional information per cookie:

6. Cool cookies before removing from pan.

golden around the edges.

5. Bake in the preheated oven for 10 to 12 minutes, or until lightly

about 2 inches apart. Press cookie dough out onto an ungreased/unlined baking pan, instructed on page 2. Load the cookie dough to the MAX fill line.

Electric Cookie Press with desired disc, as

4. Fit the Cuisinart

until just combined. until combined. Add the reserved dry ingredients and mix on low, paddle, mix until light and creamy. Add the vanilla and egg; mix

Hand or Stand Mixer fitted with the mixing beaters/

a Cuisinart

3. In a large mixing bowl, combine the butter and the sugar. Using

reserve.

2. Put the flour and salt into a small mixing bowl. Whisk to combine;

1. Preheat oven to 350°F.

1 large egg 2 tablespoons pure vanilla extract 1½ cups confectioners’ sugar

at room temperature

1 pound (4 sticks) unsalted butter, cubed and ½ teaspoon salt 3½ cups unbleached, all-purpose flour

Makes about 125 medium-size cookies

with a piping of ganache (page 10).

Traditional cookie press cookies are even sweeter when topped

Classic Butter Cookies

Deviled Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Herbed Cheese Spread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Cheddar Cheese Crackers. . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Gougères . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Fluffy Frosting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Decorating Icing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Royal Icing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

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

Simple Chocolate Mousse . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Lightened Pastry Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Pâte á Choux - Cream Puffs . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Ginger Cookies. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Quartre Épice Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Peanut Butter Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

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

Mocha Sugar Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Sugar Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Toasted Almond Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Chocolate Spritz Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Citrus Butter Cookies. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Sweet Vanilla Butter Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Classic Butter Cookies. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

RECIPES

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

Electric Cookie Press CCP-10

Reverse Side

Booklet

Instruction

Version no.: CCP10 IB-9262B

203mm(W) x 178mm(H)

IB Size:

Die Cut:

IB-9262A

Material: COVER:157gsm matt artpaper

INSIDE:120gsm gloss artpaper

Coating: gloss varnishing in cover

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

(Inside): 1C+1C

Date: JAN/25/2011

CCP10 IB-9262B

Tel: 0769-87720314 87886328 Fax: 0769-87720324 E-MAIL: pofatprepress@pofat.com

B C M Y

Astor You/Andy WS Chan

Co-ordinator:

(0.0)

Operator: Revise Ver:

10095908580757065605550 45 40 35 30 25 20 15 10 5

100

liao

50 45 40 35 30 25 20 15 10 595 90 85 80 75 70 65 60 55

10095908580757065605550 45 40 35 30 25 20 15 10 5

Cuisinart CCP-10 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual