Cookie/Icing Press #3300 Updated 12/12/12 This press comes with 20 discs and 4 icing tips, plus recipe and instruction booklet. It is made of aluminum. (Do not put in dishwasher). Holds 1 ¼ cup of dough. Cookie/Icing Press Recipe and Instructions To clean, wash in hot soapy water. To clean top of press, raise the “Regulator part #5” and rotate it 180°. (See black arrow pointing to Regulator) Then push down on top of unit. (parts 1, 2 and 3). Pulling the black plastic part down through the metal ring. Do not pull it all the way off because it is hard to put back together again. Just loosen enough to clean inside. After drying the press, put it back together in reverse. If Cookie Press has been taken apart, follow these instructions to put back together: Raise the “Regulator part #5” and rotate it 180°. (See black arrow pointing to Regulator) Then push down on top of unit. (parts 1, 2 and 3). Pulling the black plastic part down through the metal ring. Do not pull it all the way off because it is hard to put back together again. INSTRUCTIONS: ICING TIPS: 1. To raise the piston, rotate the knob 180º and pull upwards. Insert the icing tips using the same method as the cookies discs. 2. Turn upside down and unscrew the bottom closing ring. 3. Fill the entire cylinder with prepared cookie dough. COOKIE SHAPES: 4. Insert the desired decorative cookie disc. The raised part of the disc must be facing downwards. Screw the closing ring back onto the cylinder. 5. Choose the size of cookies you wish to make by rotating the regulator. Position 1 = small cookies, position 2 = large cookies. 6. Turn the top knob so the jack on the lever meets the notches on the rod. Pump the lever a few times until the dough comes out of the disc evenly. 7. Remove the first initial dough so the disc is clean. Place the machine CLEANING: Wash with hot water and mild soap. Do not wash in a dishwasher. PARTS LIST: 1. 2. 3. 4. 5. 6. 7. 8. 9. Knob Piston Rod Lever Jack Regulator Piston Cookie Disc Cylinder Closing Ring Butter Spritz Cookies Ingredients: 2-1/2 cups all purpose flour 1/2 tsp. salt 1 cup butter (softened) 1-1/3 cups confectioners sugar 2 egg yolks 1/2 tsp. vanilla extract 1/2 tsp. almond extract Preheat oven to 400ºF. Sift together the flour and salt, set aside. Cream together the softened butter and sugar. Mix in egg yolks, almond and vanilla extracts. Blend in dry ingredients. Fill cookie press and shoot cookies 1.5" apart. You can decorate with sprinkles or sugar before baking. Bake 6-8 minutes until slightly golden.
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