oxo 1257580 Cookie Press With Disk Storage Case Instruction Manual

COOKIE PRESS
WITH DISK STORAGE CASE

12 DISKS INCLUDED

Additional seasonal disk sets available at www.oxo.com

SATISFACTION GUARANTEE

OXO guarantees everything we make!
If for any reason you are not satisfied with your OXO Good Grips Cookie Press, return it for replacement or refund.
For consumer service questions, please visit www.oxo.com or contact OXO Consumer Services at (800)545-4411. Customers outside of the U.S. can find their local distributor’s contact information on the International Inquiries page at www.oxo.com

OXO is dedicated to providing innovative consumer products that make everyday living easier.
How do we do it?
We study people – lefties and righties, male and female, young and old – interacting with products and identifying ways to make them better. Our “question everything” process and relentless attention to detail uncover the best solutions for slicing, peeling, whisking, baking, stirring, washing, scrubbing, dusting, storing, and organizing.

INTRODUCTION

The OXO Good Grips Cookie Press provides batches of fun!
The large, comfortable lever won’t strain your hand through dozens of cookies, and the non-slip base keeps the Press steady while dispensing dough. The top of the Press is contoured to provide a comfortable grip and the clear, cylindrical barrel shows how much dough is left. With 12 stainless steel cookie disks in different patterns included, you’ll be prepared for any occasion!

PRODUCT FEATURES

GETTING STARTED

1. Twist to remove the bottom ring of Cookie Press from barrel.

2. Insert desired cookie disk into the bottom ring and reattach to the barrel.
   

3. Press and hold the button on the front of Cookie Press and pull the plunger up completely.
   

4. Twist to remove the top of Cookie Press from the barrel.

5. Load cookie dough into barrel and twist to reattach the top of Cookie Press.
   

6. Prime the Cookie Press by pumping the lever until dough is being pressed out of the disk evenly. Wipe off excess dough.
   

Hold the Cookie Press flat against an ungreased baking sheet. Pump lever down once to release cookie. Move cookie press and repeat until the barrel is empty.
NOTE: The first cookie may be uneven.

HELPFUL TIPS

Use an ungreased cookie sheet and wash the cookie sheet in between batches. The cookie sheet should be cold or at room temperature.
The dough should be soft and at room temperature unless noted in the recipe.
Not recommended for use with store-bought, refrigerated dough.

USE & CARE

Barrel, bottom ring, and stainless steel Disks are dishwasher safe. The top and plunger are hands wash only

RECIPES

As with all OXO products, we tested and retested the Cookie Press until we got it right. In the development of this product, the following four recipes were shared and loved by the OXO family, and now it is our pleasure to share them with you.

**Cream Cheese Spritz Cookies ***
Yield: About 8 dozen cookies

Ingredients

Directions

1. Preheat the oven to 350°F.
2. In a large mixing bowl, cream together cubed butter and cream cheese. Add sugar and egg yolk, beating until light and fluffy. Mix in vanilla.
3. In a separate bowl, mix together the flour, salt, and cinnamon. Gradually add the flour mixture, beating until well incorporated.
4. Place dough in cookie press with desired disk. Press dough out onto an ungreased baking sheet.
5. Bake for 12 to 15 minutes or until the cookies are golden brown on the edges. Rotate baking sheet halfway through baking time.

**Chocolate Shortbread Cookies ***
Yield: About 12 dozen cookies

Ingredients

• 1 ½ cups (3 sticks) unsalted butter, at room temperature| • 2 large eggs, at room temperature
---|---
• 1 cup sugar| • 3 ½ cups all-purpose flour
• ½ teaspoon salt| • ½ cup unsweetened cocoa powder
• 1 tablespoon vanilla extract|

Directions

1. Preheat the oven to 375°F.
2. In a large mixing bowl, cream together butter, sugar and salt. Beat until light and fluffy. Add vanilla and eggs one at a time, continuously beating.
3. Gradually add flour and cocoa powder, beating until well incorporated.
4. Place dough in cookie press with desired disk. Press dough out onto an ungreased baking sheet.
5. Bake for 8 to 10 minutes or until the cookies are golden brown on the edges. Rotate baking sheet halfway through baking time.

RECIPES (CONTINUED)

**Butter Cookies *
Yield: About 12 dozen cookies
Ingredients**

•  1 ½ cups (3 sticks) unsalted butter,
• 2 large eggs, at room temperature at room temperature
•  1 teaspoon vanilla extract
•  1 cup sugar
• 4 cups all-purpose flour
• ½ teaspoon salt

Directions

1. Preheat the oven to 400°F.
2. In a large mixing bowl, cream together butter, sugar, and salt. Beat until light and fluffy. Add vanilla and eggs one at a time, continuously beating.
3.  Gradually add flour, beating until well incorporated.
4.  Place dough in cookie press with the desired disk. Press dough out onto an ungreased baking sheet.
5. Bake for 8 to 10 minutes or until the cookies are golden brown on the edges. Rotate the baking sheet halfway through baking time.

Variations:
For Butter Citrus Cookies : Substitute vanilla with 1 tablespoon of grated orange zest
For Lemon Poppyseed Cookies : Substitute vanilla with 2 teaspoons of lemon extract, and add 2 tablespoons of poppy seeds
*Recipe provided by longtime OXO friend, Fraya Berg

**Gingerbread Spritz Cookies *
Yield: About 10 dozen cookies
Ingredients**

extract
3. ¼ teaspoon salt| 9.  ¼ teaspoon ground cloves
4.  ½ cup packed light brown sugar| 10.  1 large egg, at room temperature
5. ½ teaspoon ground nutmeg| 11.  2 ½ teaspoons ground ginger
6. ½ cup molasses|

Directions:

1.  Preheat the oven to 375°F.
2.  In a large mixing bowl, cream together butter and sugar. Add molasses, vanilla, and egg, continuously beating.
3.  In a separate bowl, mix together the flour, salt, nutmeg, cinnamon, cloves, and ginger. Gradually add the flour mixture, beating until well incorporated.
4.  Refrigerate dough for 30 minutes.
5.  Place refrigerated dough in Cookie Press with the desired disk. Press dough out onto an ungreased baking sheet.
6.  Bake for 5 to 7 minutes or until the cookies are lightly browned on the edges. Rotate the baking sheet halfway through baking time.
   *Recipe developed in the OXO Test Kitchen

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