USE AND CARE
Spritz Cookies Recipe
Makes about 6 dozen cookies
Cookie Press Set
INGREDIENTS
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups unsalted butter
1 cup sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 teaspoons orange zest
Food coloring, if desired
METHOD
1. Preheat oven to 350°F.
2. Stir together flour, baking powder and salt. Set aside.
3. In a separate bowl, beat the butter with a mixer until softened. Add sugar and mix until light and fluffy. Add egg, vanilla, almond extract, and orange zest. Beat well.
4. Gradually add flour mixture and beat until well mixed. If desired, you can tint the dough with food coloring.
5. Follow the instructions in the Using Your Wolfgang Puck Cookie Press section, positioning the cookies 1 to 2 inches apart. Top with sprinkles or dust with sugar if desired.
6. Bake at 350°F for 10 minutes.
TIP
To make the sprinkles stick better, brush dough with egg wash before adding the
sprinkles. To make the egg wash, beat 1 egg white with 2 teaspoons water.
To ensure easy passage through the cookie press, do not chill dough.
Available in Black and Red
Wolfgang Puck
A
D
Cookie Press Set
Use and Care
C
B
Set Includes:
Cookie Press, 13 Cookie Disks,
8 Pastry Tips and a Storage Box
A. Locking Button
B. Knob
C. Bottom Ring
D. Barrel
E. Trigger Handle
F. Tip Holder
G. Screw
Before Your First Use
Remove all packaging material. Wash the cookie press, pastry tips and cookie
discs in warm water with mild dishwashing soap using a sponge or nylon
pad. Rinse and dry thoroughly.
F
G
Figure 5
Step 6: Position the cookie press with the bottom ring (C) resting firmly against an ungreased, cool baking sheet. The dough may have difficulty adhering to a greased or warm baking sheet.
Using Your Wolfgang Puck Cookie Press
Cookie Discs
Step 1:
E
Press the locking button in (A) and pull the knob (B) until the rod is fully extended. See figure 1.
Holding the cookie press upright and steady,
squeeze the trigger handle releasing the
cookie onto the sheet (one click per cookie).
Different disc shapes may require a slightly
different pace. Remove the cookie press in a
straight upward motion. See figure 4.
Step 2: Unscrew the bottom ring (C) from the barrel. See figure 2.
Step 3: Roll the cookie dough into a cylinder shape and insert into the barrel (D). Do not overfill. Step 4: Insert your desired cookie disc into the bottom ring and screw onto the barrel. See figure 3.
Step 5: Squeeze the trigger handle (E) until the dough begins to dispense from the cookie press.
Pastry Tips
Figure 4
Follow steps 1-2 as directed in the cookie discs
section.
Step 3: Load the barrel with your filling, frosting, etc. of choice. Do not overfill.
Step 4: Select your desired pastry tip and place onto the tip holder (F). Position the screw (G) over the tip and tighten. Place the holder into the bottom ring and screw onto the barrel. See figure 5.
Step 5: Position the cookie press at an angle and squeeze the trigger (E) to dispense the frostings/filling. Repeat at a quick pace to create a recurring pattern.
Figure 1
Figure 2
Figure 3
Figure 6
To dispense frosting/filling in one continuous strip, press the locking button in (A) and slowly pressing the knob (B) down. This method is useful when creating decorative boarders, letters, etc. See figure 6.
Helpful Hints
Your Wolfgang Puck Cookie Press Set includes 13 discs to make the below
cookie designs:
We do not recommend using store-bought refrigerated cookie dough.
Do not use dough with large chunks of nuts, raisins, chocolate chips, etc. as
they will not pass through the press.
Avoid greased or nonstick baking sheets, as they do not hold the shape of
the cookies very well.
The cookie dough should be pliable enough to easily emerge from the disc
and stick onto the cookie sheet. If the dough is too soft or sticky, refrigerate
for 15 minutes, or beat into a small amount of flour. If the dough is too stiff,
mix in the yolk of one egg.
Use dough immediately after it has been loaded into the cookie press.
Place the bottom ring of the cookie press directly onto the baking sheet.
The cookie dough should stick to the baking sheet when dispensed. It is not
designed to fall from the press.
Cleaning
Your Wolfgang Puck cookie press is dishwasher safe, however hand washing
is recommended.
Before cleaning disassemble the cookie press. Hand wash the decorating tips,
discs and the individual components of the press in warm water with mild
dishwashing soap using a sponge or nylon pad. Rinse and dry thoroughly.
Store the cookie press set in the included storage case when not in use. All
parts should be clean and free of moisture prior to storage.
Warning
Your Wolfgang Puck Cookie Press contains small parts which may be a
choking hazard. KEEP OUT of the reach of children.
Keep your cookie press set away from direct heat sources.
1 YEAR LIMITED WARRANTY
Your Wolfgang Puck Cookie Press Set is warranted to be free of defects under
normal household use for a period of one (1) year from the date of original
purchase to the original purchaser.
This warranty excludes damage caused by accident, misuse or abuse and does
not apply to scratches, stains, cracks or other damage which does not impair
the functionality of the product.
This warranty gives you specific legal rights, and you may also have other
rights which vary from state to state.
Shipping and handling charges may apply.
W.P. Productions, Inc.
P.O. Box 3150
Hallandale, FL 33008
Toll-free: 800-275-8273
Hours: M - F 8:30am - 5:00pm EST
www.wphousewares.com
Printed in China
3 Nut Cookies Recipe
Coconut Snow Flake Cookies Recipe
Makes about 5 dozen cookies
Makes about 6 dozen cookies
INGREDIENTS
INGREDIENTS
1/2 cup unsalted butter, softened
3 tablespoons light brown sugar, packed
1/4 teaspoon kosher salt
3/4 cup all purpose flour
1/2 cup almonds, toasted and ground
1/3 cup pecans, toasted and ground
1/3 cup hazelnuts, toasted and ground
2 teaspoons brandy
Granulated sugar, for rolling
METHOD
1/2 cup solid white shortening
1/2 cup unsalted butter, softened
4 tablespoons cream cheese, softened
1 cup granulated sugar
1 large egg
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
1. Preheat oven to 350°F.
METHOD
2. In food processor fitted with the “S” blade, combine all ingredients in the order listed, 1. Preheat oven to 375°F.
except granulated sugar for rolling.
3. Pulse food processor until a dough ball forms. The dough is not very sweet at this point.
2. In a food processor, combine all ingredients in the order listed, except coconut flakes.
3. Pulse, then blend until a soft dough forms.
4. Follow the instructions in the Using Your Wolfgang Puck Cookie Press section, 4. Follow the instructions in the Using Your Wolfgang Puck Cookie Press section, positioning the cookies 1 to 2 inches apart.
5. Bake for about 20-25 minutes or until deep brown in color.
6. Remove and loosen cookies gently using a thin spatula.
7. While cookies are hot, carefully roll in the granulated sugar.
positioning the cookies 1 to 2 inches apart. A cookie disc with large holes is recommended for use with this recipe.
5. Sprinkle the coconut flakes evenly over the cookies.
6. Bake for 10-15 minutes or until golden brown.