Cookie Press manualv4 1/9/09 12:49 PM Page 1
I M P O R T A N T N O T I C E
PLEASE DO NOT RETURN TO STORE.
If you have any problems with this unit,
contact Consumer Relations for service
PHONE: 1-800-275-8273 or
visit our website at wphousewares.com
Please read operating instructions
before using this product.
Wolfgang Puck
Electric Cookie Press
Please keep original box and packing materials
in the event that service is required.
Use and Care
W.P. APPLIANCES, INC. Toll Free (800) 275-8273
Model BECP0020 Printed in China REV 4.0
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary
to Wolfgang Puck World Wide.
Cookie Press manualv4 1/9/09 12:49 PM Page 3
Table of Contents
Important Safeguards
1
Before Your First Use
About Wolfgang Puck
Know Your Cookie Press
Assembly Instructions
Instructions for Making Cookies
Refilling the Cookie Press
Helpful HInts
2
3
5
7
9
10
11
Cookie Shapes
12
Pastry Tip Shapes
Care and Cleaning
Storage
13
Wolfgang Puck,
owner of the famous
Spago restaurants and
one of the most influential
chef-restauranteurs in
America, is credited with
reviving California’s rich
culinary heritage. His
14
15
Recipes
16
34
cooking innovations,
a result of blending fresh
Limited Warranty
Contact Information
California ingredients with his classical French techniques, are enjoyed
by world leaders, stars and fellow chefs alike. He established other
trend-setting restaurants like Postrio in San Francisco, Chinois on
Main in Santa Monica, Trattoria del Lupo, and his latest creation, Cut, a
gourmet steakhouse in the Beverly Wilshire Hotel. Home chefs can
also share Mr. Puck’s talents through his cookbooks and, of course,
through his appliances!
back cover
3
Cookie Press manualv4 1/9/09 12:49 PM Page 5
Know Your
Tube
Cookie Press
Motor Body
Cam
Shaft
Pastry Tip Cover
Pastry Tip Adapter
Cam Disc
Tube Cover
Press Disc
On/Off Button
5
6
Cookie Press manualv4 1/9/09 12:49 PM Page 7
Assembly Instructions
Assembly Instructions
1
Align the arrows on the Cam Disc
with the arrows on the Motor Body
(See Figure 1).
7
Align the long ridges on the inside of
the Tube with the outside contours of
the assembled 2 Discs. The arrow on
the Tube will line up with the arrow on
the Motor Body (See Figure 6). Grasp
Tube firmly and turn clockwise until the
top arrow on the Tube lines up in the
LOCK position. (See Figure 7)
2
Attach Press Disc to the Cam Disc
by inserting stem of the Cam Shaft into
the Cam Disc’s center hole. Fit the
Shaft all the way inside the unit.
Press firmly then turn clockwise. You
will hear a click as it snaps in place
(See Figure 2).
Figure 1
8
Your Cookie Press is now fully
assembled and ready for use.
3
The outside contours of the 2 Discs will
line up (See Figure 3).
NOTE: Turn Cam Disc one click counter-
clockwise if Shaft is difficult to insert into
Motor Body.
4
Select a Disc and place it inside the
Tube Cover. Then place the Tube Cover
onto the Tube, turning clockwise until
locked (See Figure 4).
Figure 2
5
If a Pastry Tip is to be used, refer to
Figure 5 and fit the desired Tip over the
Pastry Tip Adapter and secure it with
the Pastry Tip Cover. Place the Pastry
Tip Assembly inside the Tube Cover.
Then place the Tube Cover onto the
Tube turning clockwise until locked.
Figure 5
Figure 6
Figure 7
Figure 3
6
With a spoon or spatula, load freshly
prepared cookie dough or filling.
NOTE: To ensure proper operation, do not
fill the Tube past the MAX Fill Line. DO NOT
OVERFILL!
Figure 4
7
8
Cookie Press manualv4 1/9/09 12:49 PM Page 9
Instructions for Making Cookies
Refilling the Cookie Press
The proper consistency of cookie dough is very important. If the dough
is too stiff, it won’t release from the Cookie Press. If the dough is too soft
or sticky, chill in the refrigerator for 15 minutes. For best results, use the
recipes in this booklet until you get a feel for the proper consistency of
the dough. We do not recommend using store-bought refrigerated
cookie doughs.
1
Unplug the Cookie Press.
2
Hold the Handle of the Motor Body with one hand. With the other
hand turn the Tube counter-clockwise until the arrow from the Motor
Body lines up with the arrow on the Tube, the unlock position.
3
Fill the Tube with freshly prepared cookie dough up to the MAX
Fill Line.
NOTE: To ensure proper operation, do not fill the Tube past the MAX
Fill Line. DO NOT OVERFILL!
1
Plug the fully assembled and filled Cookie Press into a standard 120V
AC outlet.
4
Attach the Tube to the Motor Body. Align the arrow on the
Tube with the arrow on the Handle. Grasp the Tube firmly and
turn clockwise until the top arrow on the Tube lines up in the
LOCK position.
2
Stand the Cookie Press upright and press against the surface of the
cookie sheet. The Cookie Press has been specially designed for
thumb operation, which provides better balance for placing the
cookie shapes on the cookie sheets.
5
Your Cookie Press is ready for use again.
3
When the Tube is filled with cookie dough and the ON/OFF Button
is pressed, the Press Disc pushes downward, forcing the dough
through the Disc or Tip to form an attractive cookie or decoration.
NOTE: Sometimes it may be necessary to disassemble and clean the
entire Cookie Press before refilling. For example, if you wish to use a
different type of dough or if dough has built up in the Cam Disc and is
preventing optimal performance. In these cases, clean and re-assemble
your Cookie Press. as directed in this manual. Always practice food
safety guidelines.
4
Holding the Cookie Press in position against the cookie sheet press
and hold the ON/OFF Button until the air pockets have been
removed and the dough starts to emerge from the openings in the
Cookie Disc.
5
Press a cookie for 2 seconds and note the result.
NOTE: The time to press each cookie will be based on the desired
thickness and shape of your cookie and the dough you are using.
Experiment with varying times and pressures until the desired cookie
thickness is achieved.
6
Release the ON/OFF Button and quickly step to the next position
on the cookie sheet.
9
10
Cookie Press manualv4 1/9/09 12:49 PM Page 11
Helpful Hints
Cookie Shapes
•
•
•
•
•
We do not recommend using store-bought refrigerated
cookie doughs.
Choose from any one of the Cookie Discs below to make beautiful
bakery-style cookies.
Avoid greased or nonstick cookie sheets, as they will not hold the
shape of the cookie as well.
When a recipe calls for butter and margarine, both must be used.
Do not substitute one with the other.
Dough should be pliable enough to easily emerge from the Disc and
stick on the cookie sheet.
If dough is too soft or sticky, refrigerate for 15 minutes, or beat
in a small amount of flour. If the dough is too stiff, mix in the yolk
of one egg.
•
•
Once dough has been loaded, use it immediately.
Cookie dough that has been refrigerated overnight will be too stiff
and will not work properly.
•
Some doughs and Discs work better when you move faster, and
some when you move slower. After some practice with rhythm and
timing, the shapes will improve.
•
•
Use Discs with cookie dough for the preparation of cookies.
Use Pastry Tips with soft dough for decorating canapes, candies,
cookies, desserts, pastry fillings, etc.
•
•
If dough is not moist enough to hold the decorations, lightly brush a
little water, milk, honey or a little egg white where decorations are to
be placed.
The amount of cookies per batch will vary with each recipe, the
Cookie Disc used, and the thickness of the cookies.
11
12
Cookie Press manualv4 1/9/09 12:49 PM Page 13
Pastry Tip Shapes
Care and Cleaning
Choose any of the Pastry Tips to decorate and add textures, colors, or
flavors to cookies, cakes and candies. Below is a sample of what can be
done with a few of the tips.
To keep your Cookie Press operating properly, we recommend cleaning
after each recipe.
1
Unplug the Cookie Press.
BASIC ROUND TIP (TIP #1)
2
Hold the Tube pointing down with one hand and turn the Tube
Cover counter-clockwise. This will unlock the Tube Cover and the
Cookie Disc or Tip. Remove the Disc or Tip Assembly and set all
parts aside.
Use this tip to fill cream puffs or jelly doughnuts.
CROWN TIP (TIP #5)
The bottom edge is flat and the top is ridged. Use this tip to decorate
fruits, vegetables or crackers, and to prepare beautiful canapes with
delicious cream cheese spreads.
3
Hold the Handle of the Motor Body with one hand. With the other
hand turn the Tube counter-clockwise until the arrow from th e
Motor Body lines up with the arrow on the Tube, the unlock position.
4
Remove the Tube from the Motor Body. Pull the Cam Shaft with
Press Disc out of the Motor Body. Rinse and dry thoroughly.
CAUTION: Avoid any contact with liquid to the inside of the Motor Body.
5
Remove the Cam Disc from the Motor Body. Using the two Grips on
the Cam Disc, firmly turn the Disc counter-clockwise until the Disc
lifts out easily.
6
7
Clean the Cam Disc with soapy water. Rinse and dry thoroughly.
Have fun and experiment with different motions while decorating
cookies: a back and forth motion creates a “ribbon” effect. Create soft
swirls by using a circular motion.
Wash all removable parts and accessories used immediately after
each use in warm, soapy water. Rinse and dry thoroughly. Do not
wash in dishwasher.
8
Cookie Discs and Pastry Tips are made of Stainless Steel and should
be cleaned with a soft cloth or sponge. Dry immediately after
cleaning to avoid spotting. Do not put Discs or Tips into dishwasher,
as they will discolor.
9
Wipe the exterior of the Motor Body with a soft, damp cloth. Dry
thoroughly.
10 Do not use steel wool, scouring pads or abrasive cleansers as they
will damage the finish.
11 As Cookie Discs and Pastry Tips get older, they may darken in color.
This is normal and in no way interferes with the use of the product.
12 A stiff brush will aid in cleaning the inside of the Tube and
Pastry Tips.
13
14
Cookie Press manualv4 1/9/09 12:49 PM Page 15
Storage
1
Clean the Cookie Press as instructed above.
2
3
When the unit is not in use, be sure to leave it unplugged.
Store the Cookie Press and parts in its original box in a clean, dry
location.
Recipes
15
16
Cookie Press manualv4 1/9/09 12:49 PM Page 17
Deb’s Spritz Cookies
Easy Lemon Kisses
Makes approximately 6 dozen cookies
Makes 48 cookies
INGREDIENTS
INGREDIENTS
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 18.25-ounce box lemon cake mix
2 large eggs, beaten
1/4 cup canola oil
1 1/2 cups unsalted butter
1 cup sugar
1 teaspoon fresh grated lemon zest
Sugar to sprinkle on cookies (optional)
1 egg
1 teaspoon vanilla
METHOD
1/2 teaspoon almond extract
2 teaspoons orange zest
Food coloring, if desired
1
Preheat oven to 350 degrees.
2
Combine all ingredients and mix together well. Fill cookie press to fill
line. Fit cookie press with star cookie disc (#6).
METHOD
3
Turn out cookies on cookie sheet one to two inches apart. If desired,
sprinkle with sugar.
1
Preheat oven to 350 degrees.
2
3
Stir together flour, baking powder and salt. Set aside.
4
Bake at 350 degrees for 10 minutes. Let cool.
In a separate bowl, beat the butter with a mixer until softened.
Add sugar and mix until light and fluffy. Add egg, vanilla, almond
extract, and orange zest. Beat well.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
4
5
Gradually add flour mixture and beat until well mixed. If desired,
you can tint the dough with food coloring.
Place parchment paper on a cookie sheet. Load the cookie
press with the dough, and turn out cookies 1 to 2 inches apart.
Add sprinkles or sprinkle with sugar if desired.
6
Bake at 350 degrees for 10 minutes
TIP
To make the sprinkles stick better, brush dough with egg wash before
adding the sprinkles. To make an egg wash, beat 1 egg white with 2
teaspoons water.
To ensure easy passage through the cookie press, do not chill dough.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
17
18
Cookie Press manualv4 1/9/09 12:49 PM Page 19
Peanut Butter Spritz Cookies
Cheese Straws
Makes approximately 40 cookies
Makes about 10 dozen
INGREDIENTS
INGREDIENTS
1 18.25 ounce box butter recipe yellow cake mix
2 large eggs
1/2 cup creamy peanut butter
2 tablespoons cream
1 1/2 cups butter, softened
8 ounces sharp cheddar cheese, shredded
8 ounces mild cheddar cheese, shredded
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
3/4 teaspoon cayenne
METHOD
4 cups all-purpose flour
1
Preheat oven to 350 degrees.
2
Using a mixer, combine cake mix, eggs, peanut butter and cream.
Mix well.
METHOD
1
Preheat oven to 350 degrees.
3
Load the cookie press with the dough, and turn out cookies 1 to 2
inches apart on an ungreased cookie sheet.
2
Beat the first 5 ingredients at medium speed using a mixer until
blended. Gradually add flour, beating just until combined well.
4
Bake at 350 degrees for 10 minutes.
3
4
5
Load the cookie press with the dough 2/3 full. Fit the cookie press
with the star-shaped disc (#6).
TIP
On parchment-lined baking sheets make long ribbons the length of
the cookie sheet with the dough. Cut the ribbons into 2-inch pieces.
To ensure easy passage through the cookie press, do not chill dough.
Bake at 350 degrees for 12-15 minutes or until lightly browned.
Remove to wire racks to cool.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
TIP
To ensure easy passage through the cookie press, do not chill dough.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
19
20
Cookie Press manualv4 1/9/09 12:49 PM Page 21
Deviled Eggs
Fat-Free Chocolate Chewies
Makes 4 - 6 Servings
Makes 3 dozen cookies
INGREDIENTS
INGREDIENTS
12 hard boiled eggs, peeled and halved
1/4 cup mayonnaise
2 ounces cream cheese
4 tablespoons unsalted butter, room temperature
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon red pepper sauce
1/4 teaspoon dry mustard
1/3 cup cocoa powder
3 tablespoons unbleached all-purpose flour
2 1/4 cups powdered sugar
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
2 large egg whites
METHOD
1
Preheat oven to 325 degrees.
METHOD
2
In bowl of food processor, combine ingredients in order listed.
Process until soft dough forms.
1
Remove the yolks from the eggs, and set whites aside.
2
Place the yolks with all of the other ingredients in food processor
and puree until smooth.
3
Fill cookie press to MAX line. Attach a disk which has a large
opening (Try #5 or #6).
3
Place the mixture in the cookie press, filling 3/4 full. Fit the cookie
press with the star-shaped pastry tip (#6) and fill each of the egg
halves with the filling. Garnish with caviar or olive slices if desired.
4
5
Press onto foil-lined cookie sheets.
Bake for 15-20 minutes or until surface of cookies is dry but soft in
the center when pressed.
6
Please note, these cookies will spread and will not keep the exact
shape of the disk.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
21
22
Cookie Press manualv4 1/9/09 12:49 PM Page 23
Savory Cheddar Cheese Straws
Lemon Butter Cookies
Makes 4 dozen straws
Makes 6 dozen cookies
INGREDIENTS
INGREDIENTS
1 2/3 cups unbleached all-purpose flour
1 tablespoon dry mustard powder
1 teaspoon cayenne pepper (or to taste)
1 teaspoon onion powder, optional
2 teaspoons kosher salt
2 1/4 cups unbleached all-purpose flour
3/4 cup powdered sugar
1/3 cup granulated sugar
1 cup unsalted butter, softened
1/2 teaspoon kosher salt
1 large egg
1/4 teaspoon baking soda
1/2 cup unsalted butter, softened
8 ounces extra sharp cheddar cheese, shredded
1/2 teaspoon extra kosher salt, for sprinkling on tops
4 large egg yolks
1 tablespoon fresh lemon zest, very finely grated using a microplane
1 tablespoon fresh lemon juice
1 teaspoon pure lemon oil or extract
METHOD
METHOD
1
Preheat oven to 425 degrees.
1
Preheat oven to 350 degrees.
2
In bowl of food processor combine all ingredients except for last
measure of kosher salt in order listed.
2
Combine ingredients in food processor in order listed. Pulse until
a smooth dough forms.
3
4
5
6
Pulse until a dough ball forms. Then, process for 30 seconds until
dough is uniformly smooth and no visible bits of cheese remain.
3
Fill cookie press to MAX line. Attach a disk which has a large
opening (Try #5 or #6).
Fill cookie press to MAX line. Attach a disk which has a large
opening (Try #5 or #6).
4
5
Press cookies onto foil-lined cookie sheets.
Bake 8-10 minutes.
Press onto foil-lined cookie sheets and sprinkle tops of each straw
with a bit of the reserved kosher salt.
Bake 15-20 minutes or until deep golden brown and crisp.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
23
24
Cookie Press manualv4 1/9/09 12:49 PM Page 25
Coconut Tea Cookies
Holiday Butter Cookies
Makes 6 dozen cookies
Makes 6 dozen cookies
INGREDIENTS
INGREDIENTS
1/2 cup solid white shortening
1/2 cup unsalted butter, softened
4 tablespoons cream cheese, softened
1 cup granulated sugar
1 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 large egg
1 teaspoon butter vanilla extract
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
2 1/4 cups unbleached all-purpose flour
Food coloring, sprinkles, jimmies and colored sugar as desired
2 teaspoons coconut extract
1 teaspoon butter vanilla extract
1/4 teaspoon baking soda
1 teaspoon kosher salt
2 1/4 cups unbleached all-purpose flour
1/2 cup shredded sweetened coconut flakes, for topping
METHOD
1
Preheat oven to 375 degrees.
METHOD
2
With an electric mixer, cream the butter and sugar until uniformly
blended, about 1 minute. Scrape bowl.
1
Preheat oven to 375 degrees.
2
Combine ingredients in food processor in order listed except for the
coconut flakes. Pulse until a smooth dough forms.
3
Add egg, vanilla and butter vanilla and mix for 1 minute. Scrape
bowl again.
3
Fill cookie press to MAX line. Attach a disk which has a large
opening (Try #5 or #6).
4
Add salt, baking powder and flour, and mix on lowest speed just
until dry ingredients are incorporated. Add a few drops of food
coloring, if desired.
4
5
6
Press cookies onto foil-lined cookie sheets.
Sprinkle the coconut flakes evenly over cookies.
Bake for 10-15 minutes.
5
6
Fill cookie press to MAX line; attach desired disk; press cookies out
onto foil-lined cookie sheets. Top with desired sprinkles.
Bake for 10-15 minutes.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
25
26
Cookie Press manualv4 1/9/09 12:49 PM Page 27
Classic Spritz Cookies
Buttery Gingersnap Cookies
Makes 6 dozen cookies
Makes 7 dozen cookies
INGREDIENTS
INGREDIENTS
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
3/4 cup unsalted butter, softened
3/4 cup dark brown sugar, packed
3/4 cup molasses
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
2 1/2 cups unbleached all-purpose flour
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1 teaspoon baking soda
4 cups unbleached all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon ground allspice
METHOD
1
Preheat oven to 375 degrees.
2
With an electric mixer, cream the butter and sugar until uniformly
blended, about 1 minute. Scrape bowl.
3
Add egg and vanilla and mix for 1 minute. Scrape bowl again.
4
Add remaining ingredients and mix on lowest speed just until dry
ingredients are incorporated.
METHOD
1
Preheat oven to 375 degrees.
5
6
Fill cookie press to MAX line; attach desired disc; press cookies onto
foil-lined cookie sheets.
2
With an electric mixer, cream the butter and sugar until uniformly
blended, about 1 minute. Scrape bowl.
Bake for 8-10 minutes.
3
4
5
6
Add molasses, egg and vanilla and mix for 1 minute. Scrape bowl
again.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Add remaining ingredients and mix on lowest speed just until dry
ingredients are incorporated.
Fill cookie press to MAX line; attach desired disc; press cookies onto
foil-lined cookie sheets.
Bake for 10-15 minutes.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
27
28
Cookie Press manualv4 1/9/09 12:49 PM Page 29
Whipped Cream Frosting
Homemade Colored Decorator
Sugar Crystals
Makes 1 1/2 cups
INGREDIENTS
Makes 1 cup
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
INGREDIENTS
1 cup granulated sugar
1/4 cup powdered sugar
4 - 8 drops desired food coloring
Zipper-top plastic bag
Sprinkles, jimmies, coconut or colored sugar, for decorating, as desired
METHOD
METHOD
1
Whip cream, vanilla and powdered sugar until stiff peaks form.
Fill cookie press to MAX line.
1
Combine sugar and food coloring in zipper-top bag.
2
3
4
5
2
3
Close top and shake vigorously until sugar is uniformly colored.
Attach one of the pastry tips.
If any spots of darker color remain, press bag between fingers to
incorporate into sugar.
Decorate cookies with frosting as desired.
Top with sprinkles.
4
5
Shake again.
Use this sugar to decorate cookies
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
29
30
Cookie Press manualv4 1/9/09 12:49 PM Page 31
Recipe Notes
Recipe Notes
31
32
Cookie Press manualv4 1/9/09 12:49 PM Page 33
Recipe Notes
Limited Warranty
This warranty covers all defects in workmanship or materials in the
mechanical and electrical parts, arising under normal usage and care, in
this product for a period of 12 months from the date of purchase
provided you are able to present a valid proof-of-purchase. A valid
proof-of-purchase is a receipt specifying item, date purchased, and
cost of item. A gift receipt with date of purchase and item is also an
acceptable proof-of-purchase. Product is intended for household use only.
Any commercial use voids the warranty.
This warranty covers the original retail purchaser or gift recipient. During
the applicable warranty period within normal household use,we will
repair or replace, at our discretion, any mechanical or electrical part
which proves defective, or replace unit with a comparable model.
To obtain service under the terms of this warranty,
call Toll Free (800) 275-8273.
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED
WITHIN THE UNITED STATES AND DOES NOT COVER:
•
•
•
Damages from improper installation.
Defects other than manufacturing defects.
Damages from misuse, abuse, accident, alteration, lack of proper
care and maintenance, or incorrect current or voltage.
Damage from service by other than an authorized dealer or
service center.
•
This warranty gives you special legal rights and you may also
have other rights to which you are entitled which may vary from
state to state.
33
34
|