Nostalgia Electrics CDP200 User Manual [en, es, fr]
All products are trademarks of Nostalgia Products Group, LLC.
Worldwide design & utility patented or patents pending.
© 2012 Nostalgia Products Group, LLC.
2013
www.nostalgiaelectrics.com
(rev. 05/02/13)
CDP200RED
Electric Cookie Press
Molde Electrónico para Galletas
Presse à biscuits électrique
Instructions and Recipes
Instrucciones y recetas
Instructions et recettes
Make every day a party!
Visit www.nostalgiaelectrics.com for more fun products.
CONTENTS
IMPORTANT PRECAUTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
IMPORTANT SAFEGUARDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
PARTS & ASSEMBLY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
HOW TO OPERATE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
HELPFUL TIPS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
CLEANING & MAINTENANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
RETURNS & WARRANTY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
SAFETY
ENGLISH
Your safety and the safety of others is very important.
We have provided many important safety messages in this manual and
on your appliance. Always read and obey all safety messages.
This is the safety alert symbol.
This symbol alerts you to potential hazards that
can kill or hurt you and others.
All safety messages will follow the safety alert symbol.
All safety messages will tell you what the potential hazard is, tell you how to reduce the
chance of injury, and tell you what can happen if the instructions are not followed.
Appliance Specications:
120 Volts, 60 Hz, 15 Watts
ETL Approved
2
IMPORTANT PRECAUTIONS
1. NEVER immerse appliance or cord in water.
2. NEVER use near water.
3. NEVER use an abrasive sponge or cloth on the appliance.
4. NEVER leave appliance unattended while in use.
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5. Unplug appliance from outlet when not in use and when cleaning.
6. DO NOT place appliance in dishwasher.
7. Keep out of reach of children.
8. This appliance is NOT A TOY.
9. This appliance is not intended for use by young children or
the cognitively challenged without supervision.
10. Young children should be supervised to ensure that they do not play with the appliance.
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed,
including:
1. Read all instructions before operating this appliance.
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 o parts, and before cleaning.
5. Using attachments that are not recommended or sold by the manufacturer
of this appliance can result in re, electric shock, or injury.
6. For indoor household use only.
7. 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.
8. Handle discs and tips carefully when removing, inserting or cleaning.
9. Lock cover and tube securely in place before operating appliance.
Do not try to remove tube or tube cover while in use.
10. A short power-supply cord or detachable power-supply cord is provided to
reduce the risk resulting from becoming entangled in or tripping over a longer
cord. Do not let cord hang over edge of table or touch hot surfaces.
11. Always plug cord into wall outlet before operation. Allow
unit to cool completely before putting away.
12. Longer detachable power-supply cords or extension cords are available and may be used
if care is exercised in their use. Exception: An extension cord or longer detachable cord is
not recommended for use with this appliance.
3
13. If a long detachable power-supply cord or extension cord is used: 1) The marked
electrical rating of the cord or extension cord should be at least as great as the
electrical rating of the appliance; 2) If the appliance is of the grounded type,
the extension cord should be a grounding 3-wire cord; and 3) The longer cord
should be arranged so that it does not drape over the countertop or table top
where it can be pulled on by children or tripped over unintentionally.
14. This appliance has a polarized plug (one blade is wider than the other). To reduce the
risk of electric shock, this plug is intended to t into a polarized outlet only one way.
If the plug does not t fully into the outlet, reverse the plug. If it still does not t,
contact a qualied electrician. Do not attempt to modify the plug in any way.
15. Do not attempt to service this appliance yourself, as opening or
removing covers may expose you to dangerous voltage or other
hazards. Refer all servicing to qualied service personnel.
SAVE THESE INSTRUCTIONS!
INTRODUCTION
Thank you for purchasing the ELECTRIC COOKIE PRESS from Nostalgia Electrics™! Now
you can design and decorate delicious cookies like a professional baker! The ELECTRIC
COOKIE PRESS makes it fast and easy to whip up beautifully decorated cakes and cookies,
as well as other appetizing hors d'oeuvres. Use your imagination and have fun!
Features:
• Includes 12 cookie discs and 8 decorating tips
• Ergonomic handle with ON/OFF power button makes it easy to use
• Follow the included cookie recipes, or use store bought dough
• Can also be used for lling pasta shells, hard-boiled eggs or to decorate cupcakes and cakes
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PARTS & ASSEMBLY
PARTS
Tube
ON/OFF Switch
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PASTRY TIPS (8)
Tube Cover
Pastry Tip Adapter
Cookie Press Shaft
Motor Body
Pastry Tip Cover
Shaft Disc
COOKIE DISCS (12)
5
ASSEMBLY
1. With the Shaft Disc in place, insert the stem of the Cookie Press Shaft
into the center hole of the Motor Body. Push the Cookie Press Shaft
completely inside the Motor Body and press rmly into place.
2. Attach the Tube by aligning the pegs on the inside of the Tube with
the outside grooves of the Shaft Disc. The arrow on the Tube will
line up with the UNLOCK position on the Motor Body.
3. Grasp Tube rmly and turn until the top arrow on the Tube lines up with the
LOCK (
4. Load freshly prepared cookie dough or lling into the unit with a spoon or spatula.
NOTE: Do not ll the tube past the MAX ll line.
) position. You will hear a click when it is in the proper position.
ENGLISH
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5. If you are using a Pastry Tip, put the desired tip over the Pastry Tip Adapter and secure
with the Pastry Tip Cover. Put the fully assembled Pastry Tip into the Tube Cover,
place the Tube Cover onto the Tube and turn clockwise to a locked position.
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6. If using the Cookie Discs, choose your preferred disc and place it at the end of the Tube.
Place the Tube Cover onto the Tube and turn clockwise until it locks in place.
You are now ready to use your ELECTRIC COOKIE PRESS!
7
COOKIE DISC SHAPES
The ELECTRIC COOKIE PRESS comes with 12 dierent
Cookie Discs for pressing fun cookie shapes.
DECORATIVE TIP SHAPES
The ELECTRIC COOKIE PRESS comes with 8 dierent Pastry Tips to suit all of your
decorating and piping needs. From decorating cakes, cookies and cupcakes, to
lling cream pus and topping savory hors d’oeuvres like deviled eggs, the ELECTRIC
COOKIE PRESS from Nostalgia Electrics™ is a versatile and convenient baking tool.
ENGLISH
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HOW TO OPERATE
BEFORE FIRST USE
1. Carefully unpack the ELECTRIC COOKIE PRESS and all accessories.
2. Wash Cookie Discs, Pastry Tips, Pastry Tip Adapter, Tube Cover, Pastry Tip
Cover, Tube, Shaft Adapter, and Cookie Press Shaft in warm, soapy water.
ENGLISH
Rinse and dry completely with a non-abrasive cloth or towel.
3. Wipe all surfaces of the Motor Body with a slightly moistened, nonabrasive cloth and dry thoroughly making sure that no water enters
the Motor Body. 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 nish.
MAKING COOKIES
The proper consistency of cookie dough is critical. If it is too sti, the dough
will not release from the cookie press. If it is too soft or sticky, the cookies
will not retain their shape. It may take some practice to achieve the optimal
consistency of cookie dough to use with your ELECTRIC COOKIE PRESS.
1. After assembling your ELECTRIC COOKIE PRESS, ll with dough to
the MAX ll line. DO NOT use dough with nuts or candy.
2. Plug the lled cookie press and stand in an upright position with the tube cover
resting on an unlined/ungreased baking sheet. Before pressing your rst 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.
3. 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.
USING PASTRY TIPS
Whether you are lling 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 lling or frosting that will be used at one time.
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. It is
recommended that you practice piping before you decorate a nal product.
When decorating pastries, quickly pulse once and then gauge your work from
there. There will always be more frosting/lling 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 lling, be it cream pus or deviled eggs, pipe desired amount and then pause
between each, making sure all of the lling is removed from the tip before moving on to the
next one.
9
REFILLING COOKIE PRESS
Most recipes provided require the user to rell the cookie press at least once. Depending
on the size of the cookie that you are pressing, you can usually get 25 to 40 cookies per ll.
• In order to rell the press, remove the tube from the motor body, press
the shaft to disengage, and reassemble as instructed on page 2.
• Rell with dough to MAX ll line. Again, press all air pockets out of the dough by
holding down the On/O button, and then press your next batch of cookies.
NOTE: If you wish to use a dierent 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 relling. Always clean and reassemble your cookie press as
directed in this manual, and be sure to adhere to food safety guidelines.
HELPFUL TIPS
COOKIE DOUGH
• Consistency of the cookie dough is very important. If dough is too sti or dry, it will not be
able to be pressed out. You want the dough to be slightly sticky, but not too sticky. If dough
is too soft, the cookies will not hold their shape. This may take some practice. Recipes may
need to be adjusted to get the desired consistency. You will nd your shapes improving as
you become accustomed to the rhythm and timing that works best for each cookie type.
• Cookie dough must be smooth in texture. It is not recommended
that you use nuts, chocolate chips or candies in your dough.
This will prevent the cookie press from being clogged.
• Always use the dough immediately after making. This will yield the best results.
It is not recommended that you use frozen dough. 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 our into the dough. Adding margarine may also help to cut the stickiness.
• If the dough is too sti, mix in a little beaten egg.
• Once dough has been placed into the Tube, use it immediately.
• 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.
DECORATING
• To decorate candies, cookies, and desserts or to insert pastry
or hors d’oeuvres llings, 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.
ENGLISH
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CLEANING & MAINTENANCE
Please take care of your ELECTRIC COOKIE PRESS by following these
simple instructions and precautions. For best results, we recommend that
you clean your ELECTRIC COOKIE PRESS after each lling is used.
1. Disconnect from the electrical outlet by unplugging the appliance.
2. Unlock the Tube by holding the motor body with one hand, and the Tube with the
ENGLISH
other hand. Turn the Tube so that the arrow on the Tube lines up with the unlock
position on the Motor Body (refer to Assembly section). Pull o to remove.
3. Slide out the Shaft.
4. Remove the Cookie Disc or Pastry Tip assembly from the Tube.
5. Wash all removable parts and accessories in warm, soapy water. Rinse
and dry thoroughly with a non-abrasive cloth or towel.
6. Wipe the exterior of the Motor Body with a soft, damp cloth and dry
completely making sure that no water gets inside the Motor Body.
7. DO NOT use steel wool, scouring pads or abrasive cleansers, as they will damage the nish.
8. A soft brush can be used to clean the inside of the Tube and Pastry Tips.
9. Any other servicing should be performed by an authorized service representative.
10. NEVER immerse the ELECTRIC COOKIE PRESS in water or put in a dishwasher.
STORAGE
It is recommended that you keep the original box and packing materials and
repackage the ELECTRIC COOKIE PRESS as purchased. Store in a clean, dry location.
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RECIPES
With the ELECTRIC COOKIE PRESS you can use your favorite cookie dough
recipes or store bought cookie dough to create beautifully designed cookies
that everyone will love! Depending on the recipe, the cookie disc used, and
the size of the cookies desired, the amount of cookies yielded will vary.
You can also use your ELECTRIC COOKIE PRESS to ll eggs,
decorate cakes, cookies, cupcakes and much more!
Be creative and ENJOY your ELECTRIC COOKIE PRESS!
CHOCOLATE COOKIES
• 1¾ Cups White,
Granulated Sugar
• 6 Tbsp. Cocoa Powder
• 2 Cups AllPurpose Flour
• ½ Tsp. Salt
• 1 Cup Shortening
• ¼ Cup Margarine
• 1 Egg, beaten
• ½ Tsp. Pure
Vanilla Extract
• 3 Tsp. Milk
Preheat oven to 350˚ F (180˚ C).
In a large bowl, stir together the sugar, cocoa,
our and salt until well blended.
Cut in the shortening and margarine until
lumps are no larger than peas.
Add egg, vanilla and milk; mix until a sti dough
forms. It may take a minute to come together. If
the dough is too sticky, chill for a little bit.
Put through ELECTRIC COOKIE PRESS and
form cookies onto baking sheets.
Bake for 8 to 10 minutes in preheated oven,
or until the surface appears dry.
Allow cookies to cool for a couple minutes on the baking
sheet before transferring to wire racks to cool completely.
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BUTTER COOKIES
• ¾ Cup Unsalted
Butter, softened
• ½ Cup White,
Granulated Sugar
• 1 Egg, separated
• 1 Tbsp. Water, divided
• 1¾ Cup and 2 Tbsp.
All-Purpose Flour
• 1 Pinch of Salt
• 1½ Tsp. Pure
Vanilla Extract
Preheat the oven to 400˚ F (205˚ C).
Cream together the butter and sugar until light and uy.
Mix in the egg yolk, ½ Tbsp. water, our, salt and vanilla.
Fill the cookie press and shape the cookies
on an ungreased baking sheet.
Brush the top of each cookie with the egg
white mixed with ½ Tbsp. of the water.
Bake until the cookies are golden brown
on top, about 10 minutes.
Decorate as desired.
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LAVENDER SHORTBREAD COOKIES
• 1½ Cups Butter,
softened
• 2/3 Cup White,
Granulated Sugar
• ¼ Cup Confectioners'
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Sugar, sifted
• 2 Tbsp. Fresh
Lavender, finely
chopped
• 1 Tbsp. Fresh
Mint Leaves,
finely chopped
• 1 Tsp. Grated
Lemon Zest
• 2½ Cups AllPurpose Flour
• ½ Cup Cornstarch
• ¼ Tsp. Salt
SHORTBREAD COOKIES
• 2 Cups Butter,
softened
• 1 Cup White,
Granulated Sugar
• 2 Tsp. Pure
Vanilla Extract
• 4 Cups AllPurpose Flour
Preheat the oven to 325˚ F (165˚ C).
In a medium bowl, cream together the butter, white
sugar and confectioners' sugar until light and uy.
Mix in the lavender, mint and lemon zest.
Combine the our, cornstarch and salt; mix
into the batter until well blended.
Put through ELECTRIC COOKIE PRESS and
form cookies onto baking sheets.
Bake for 18 to 20 minutes in preheated oven, just
until cookies begin to brown at the edges.
Cool for a few minutes on the baking sheets then
transfer to wire racks to cool completely.
Preheat oven to 350˚ F (180˚ C).
Cream butter and sugar until uy.
Stir in vanilla.
Add our and mix well.
Put through ELECTRIC COOKIE PRESS and
form cookies onto baking sheets.
Bake for 10 - 12 minutes.
BROWN SUGAR SHORTBREAD COOKIES
• 1¼ Cups AllPurpose Flour
• 3 Tbsp. Brown Sugar
• 1 Tbsp. White Sugar
• ½ Tsp. Ground
Cinnamon
• ½ Cup Butter
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Preheat the oven to 325˚ F (165˚ C).
In a medium bowl, stir together the our,
brown sugar, white sugar and cinnamon.
Cut in the butter until the mixture is like ne crumbs.
Pack the crumbs into a ball, then
knead by hand until smooth.
Put through ELECTRIC COOKIE PRESS and
form cookies onto baking sheets.
Bake for 25 minutes in preheated oven.
MAPLE COOKIES
• 1 Cup Butter
• ½ Cup Real
Maple Syrup
• 2 Cups AllPurpose Flour
• ¼ Tsp. Salt
PUDDING COOKIES
• 1 Cup Buttermilk
Baking Mix
• 1 (3-oz.) Package
Instant Pudding Mix
(lemon, chocolate,
coconut, pistachio,
banana, or your
flavor of choice)
• 1 Egg
• ¼ Cup Vegetable Oil
• 1/3 Cup Granulated,
White Sugar
Preheat an oven to 350˚ F (180˚ C).
Beat the butter and maple syrup together with an
electric mixer in a large bowl until smooth.
Stir the our and salt together in a separate
bowl; gradually mix the our mixture into the
butter mixture until just incorporated.
Put dough through cookie press and
arrange onto a baking sheet.
Bake in the preheated oven until lightly
browned, 10 to 12 minutes.
Do not overcook.
Preheat oven to 350˚ F (180˚ C).
Mix baking mix, pudding, egg and oil in
a large bowl until dough forms.
Roll dough into 1" balls. Place balls 2"
apart on the cookie sheets.
Dip ELECTRIC COOKIE PRESS into sugar. Press onto
dough ball and atten into ¼" thick cookie.
Bake until just golden brown on the edges, about 10
minutes. Transfer to racks and cool completely.
ENGLISH
CREAM CHEESE COOKIES
• 1 Cup Butter,
softened
• 1 (3 oz.) Package
Cream Cheese,
softened
• 1 Cup White,
Granulated Sugar
• 1 Egg Yolk
• ½ Tsp. Pure
Vanilla Extract
• 2½ Cups AllPurpose Flour
Preheat oven to 325˚ F (165˚C).
In a large bowl, cream together butter, cream
cheese, and sugar until light and uy.
Beat in egg yolk and vanilla. Stir in our until well blended.
Put dough through cookie press and
arrange onto a baking sheet.
If using oral cookie press design, make an
indentation in the center with a thimble, ll
with preserves, or press candy into center.
Bake for 15 minutes in preheated
oven. Cookies should be pale.
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FRUITY COOKIES
• 4 Cups AllPurpose Flour
• 1 Tsp. Baking Powder
• 1½ Cups Margarine
• 1 Cup White,
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Granulated Sugar
• 1 (3-oz.) Package
Fruit-Flavored
Gelatin Mix
• 1 Egg
• 1 Tsp. Vanilla Extract
• 1 (1-oz.) Package
Fruit-Flavored
Gelatin Mix
CHOCOLATE FROSTING
• 51/3 Tbsp. Butter,
softened
• ½ Cup Cocoa Powder
• 1 Pinch Salt
• 3 Tbsp. Boiling Water
• 1½ Cups
Confectioners' Sugar
Preheat oven to 400˚ F (205˚ C).
Sift our with baking powder.
Cream margarine; gradually add sugar
and 3-oz. gelatin and cream well.
Add egg and vanilla; beat well.
Gradually add our mixture; mix until smooth.
Force dough through cookie press
onto ungreased cookie sheet.
Sprinkle with 1 oz. gelatin.
Bake for about 12-13 minutes or until
golden brown at the edges.
In a large bowl, cream the butter.
Add in cocoa, salt and boiling water, stirring until smooth.
Add powdered sugar and beat until frosting
reaches a spreadable consistency.
If frosting seems too thick, add water. If it
seems too thin, add powdered sugar.
Store in the refrigerator after use.
CHOCOLATE BUTTERCREAM FROSTING
• 1½ Cups
Confectioners' Sugar
• ¼ Cup Butter,
softened
• 1 Pinch Salt
• 1½ (1-oz.) Squares
Unsweetened
Chocolate, Melted
• 1½ Tbsp. Milk
• 1 Tsp. Pure
Vanilla Extract
15
In small bowl mix at medium speed, sugar, butter
(softened), and salt until light and uy.
Add melted chocolate, milk and vanilla
extract, beating until well blended.
Store in the refrigerator after use.
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