F R O S T I N G W I T H T H E F U N N E L A T T A C H M E N T S
Basic Frosting
2 cups confectioners sugar
1 teaspoon vanilla extract
2 tablespoons cream
Add vanilla extract to confectioners sugar. Add cream gradually until frosting is of a good consistency
for decorating. Decorate cake using your selected funnel attachment. Variation: Instead of vanilla,
add a few drops of winter green, peppermint, orange, anise, or other flavoring. For colored
frostings, add food coloring.
Thank you for purchasing your
Power Cookie Press.
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Lady Fingers
_
1⁄2
cup egg whites (4 eggs)
1⁄4
teaspoon cream of tartar
5 tablespoons sugar
2 egg yolks
1⁄8
teaspoon salt
1 teaspoon vanilla extract
5 tablespoons sugar
1
1⁄4
cups sifted cake flour
1⁄2
teaspoon baking powder
Beat egg whites to foam, add cream of tartar and gradually add the sugar. Continue beating until
mixture is very stiff. Beat egg yolks, salt and vanilla extract until light, gradually add sugar and beat
until thick. Fold egg yolk mixture into egg whites, then fold in the flour sifted with baking powder.
Form 3" fingers on cookie sheets. Bake 6 – 8 minutes at 450 degrees. Sift confectioners sugar over
lady fingers as soon as taken from oven. Remove from sheet immediately.
Makes about 3 dozen.
Jam Surprises
2
1⁄2
cups sifted all-purpose flour
1⁄2
teaspoon baking powder
Dash salt
1 cup margarine
2⁄3
cup granulated sugar
1 egg, unbeaten
1 teaspoon almond extract
Jam
Sift together flour, baking powder, and salt. With electric mixer at “cream” (or with spoon),
thoroughly mix margarine with sugar, egg and extract until very light and fluffy. At low speed or
“blend”, beat in flour mixture until well mixed. Form dough through ribbon disk of cookie press
onto ungreased, cold cookie sheet. Place jam along center of each strip. Bake 7 – 10 minutes at
about 400 degrees or until golden. Immediately cut into 2" lengths. Cool on wire rack.
Makes about 7 dozen.
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