10
Ganache
Pipe some of the ganache in
the centers of the baked cookies.
Makes about ½ cup
½
cup semisweet chocolate, chopped (may also use
chocolate chips)
1
/
3
cup heavy cream
1
tablespoon light corn syrup
pinch sea salt
1.
Put the chocolate into a medium heat-proof mixing bowl. Reserve.
2.
Bring the cream just to a boil in a small saucepan set over medium
heat.
3.
Pour the hot cream over the r
eserved chocolate. Let sit for 5 to
10 minutes to melt.
4.
Add the corn syrup and salt. Whisk until mixtur
e is smooth
and shiny. If the chocolate did not fully melt, set over a pot of
simmering water and whisk to fully combine. Please note, the
more the ganache is whisked, the shinier and smoother it will be.
5.
Cool the ganache until thickened, about 1 hour at room
temperature, or 20 minutes in the r
efrigerator.
6.
Once the ganache has cooled, fit the Cuisinart
®
Electric Cookie
Press with the pastry tip assembly
, using the round pastry tip (#1).
Load the ganache to the MAX fill line. Pipe as desired.*
*Please refer to piping tips on page 5 for best r
esults.
Nutritional information per ser
ving (1 teaspoon):
Calories 37 (59% from fat) • carb. 4g • pro. 0g • fat 2g • sat. fat 2g
• chol. 5mg • sod. 8mg • calc. 4mg • fiber 0g
Royal Icing
This icing is great for decorating sugar cookies or cakes. Y
ou can
use food coloring to color it or extracts to flavor it.
Makes about 1½ cups
4
cups confectioners’ sugar, sifted
1
large egg white, slightly beaten
2
tablespoons whole milk
1
teaspoon fresh lemon juice
1.
Put the sugar into a large mixing bowl. Using a Cuisinart
®
Hand
Mixer fitted with the chef’s
whisk, mix on speed 1.
2.
With the mixer running, slowly add the egg white. Once the egg
white is completely incorporated, slowly add the milk and lemon
juice. Continue to mix on speed 1, gradually increasing to speed 3
until the mixture has formed soft peaks.
3.
Fit the Cuisinart
®
Electric Cookie Press with the pastry tip
assembly, using desir
ed tip as instructed on page 5. Load the icing
to the MAX fill line. Pipe as desired.*
Tips: Royal icing is best used immediately. If you ar
e not using right
away, cover the bowl with a damp cloth so the icing does not har
den
after step 2.
If using coloring or flavoring extract for the icing, add it with the milk
and lemon juice in step 2.
*Please refer to piping tips on page 5 for best r
esults.
Nutritional information per ser
ving (1 teaspoon):
Calories 22 (1% from fat) • carb. 6g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 1mg • calc. 1mg • fiber 0g
