#300 MANUAL COOKIE PRESS
Before use
•
Before using your cookie press for the first time, wash the press in warm
soapy water.
•
Select a disk and insert it into the bottom nut of your cookie press with the
concave side facing the outside of the press. Twist this onto one end of
the barrel. Take part of your cookie dough and form it into a roll, slightly
smaller than your press. Put it into the tube.
•
Take the handle assembly and turn the thickness regulator to either 1
(small cookies) or 2 (larger cookies). Turn the piston knob so that the
slotted side faces up and pull it all the way out. You will be able to screw
this onto the other end of the barrel. Twist the piston knob so that the
slotted side faces down and you will be able to pump the handle to move
the dough.
•
Place the bottom nut of the cookie press on an ungreased cool cookie
sheet and press down on the lever. One click per cookie.
Tips for use
When you start using a cookie gun, there are a few things that will help:
1. Dough for pressed cookies are high in shortening. Dough must be pliable.
If very warm, chill a short time. If too cold, it crumbles, if the baking sheet
is too warm, fat in the dough will melt and the cookies will pull away from
the sheet when the press is lifted. Cut parchment paper to fit your cookie
sheet. That way, you will be able to press one sheet of cookies without
wasting time or waiting for your cookie sheet to cool.
2. Recipes will tell you to divide the dough into fourths. Let the rest of the
dough sit in a bowl with a damp towel over the bowl. You don’t want it to
dry out, but the batches aren’t large, so work will move quickly.
3. The cookie press can also be used in a manner similar to a pastry bag.
You can use it to pipe decorative frostings, dough for cream puffs, fillings
for stuffed shells, filling for éclairs or even for filling deviled eggs.
