Villaware Cookie Press Cordless And Rechargeable Users Manual 5375_Booklet

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5375_Booklet.qxd 7/16/02 6:02 PM Page 1

F U L L O N E Y E A R WA R R A N T Y
This VILLAWARE product is protected against defects in materials
and workmanship for one year from the date of original purchase. If the
product proves to be defective in materials or workmanship during this
period, it will be repaired free of charge.
This warranty does not apply to damage resulting from misuse, accidents
or alterations to the product, or to damages incurred in transit.
This warranty does not apply to cords or plugs.

Power
Cookie Press

All returns must be carefully packed and made transportation prepaid
with a description of the claimed defect.

Cordless & Rechargeable

VillaWare Manufacturing Co.
3615 Superior Ave. #44
Cleveland, Ohio 44114

Other Fine VillaWare® Products...
Belgian & Classic Wa±e Makers
Pizzelle Bakers
Classic Electric Skillets
UNO™ Classic 2 & 4 Slice Toasters
UNO™ Grills & Griddles
Classic Co≠ee Makers
Classic Crepe Makers
Power Grinder™ Electric Food Grinders
Disney Licensed Series by VillaWare
VillaWare Food Strainer
Imperia & Al Dente™ Pasta Machines

Cookie Presses
Pizza Stones
One-Pot™ Pasta & Sauce Cooker
Espresso Co≠ee Pots
Italian Style Gadgets & Utensils

®

®

®

...and hundreds more Classic Italian
Kitchenware products from VillaWare

®

For additional information on the VillaWare product line, see your dealer or visit our website
at www.villaware.com
© Copyright VillaWare Manufacturing Company, Cleveland, Ohio 44114. All rights reserved.
No part of this booklet may be reproduced without the written consent of VillaWare Mfg. Co.
VillaWare is a trademark of VillaWare Mfg. Co. Printed in China.

no. 5375

Directions & Recipes

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I MPORTA NT SAFEGUAR DS
When using the Power Cookie Press, several safety precautions should always be followed:
1. READ ALL INSTRUCTIONS.
2. To prevent damage to the motor, do not immerse motor in water or other liquids.
3. Do not allow dough or batter to run into shaft, as damage to the motor may occur.
4. Do not operate Power Cookie Press with damaged batteries, motor, or after the
appliance malfunctions or is dropped or damaged in any manner.
5. Use only with charger/power supply provided with the appliance.
6. Do not attempt to charge this appliance with any other charger.
7. Do not incinerate this appliance even if it is severely damaged. The batteries can
explode in a fire.
8. Do not touch moving parts.
9. Carefully supervise this and any appliance being used by or near children.
10. FOR HOUSEHOLD USE ONLY.

I M P O R T A N T PA R T S O F Y O U R P O W E R C O O K I E P R E S S

ring nut feet
ring nut
cookie disc

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B

C

D

E

F

G

H

I

J

K

L

M

N

O

P

Q

R

S

T

dough tube

F E ATU R E S O F YO U R P OW E R C O O K I E P R E S S
Now enjoy fast, effortless cookie making with your cordless and rechargeable Power Cookie
Press. You’ll appreciate the ease of use compared to hand operated cookie guns. You need
strong power to press cookie dough. Our AC rechargeable motor provides all the power
required, considerably more when compared to light duty battery-operated models.
S See-through cylinder, easy to check remaining dough
S Quiet operation, 5-step speed reduction gearing
S 20 cookie discs assortment, perfect 2 1⁄8" cookie diameter
S 4 funnels for icing, decorating and filling
S Handy storage box, keeps your 24 attachments together
S Powerful, makes up to 800 cookies on a single charge
S Precise pulse switch operation for accurate application of cookie dough and icings
S Easily disassembles, fast clean up
S Includes special brush for easy cleaning of dough cylinder interior
S High-torque, power DC motor
S AC adapter, recharge at any wall outlet
S Cord free operation, unplug adapter wire once charged
S Plenty of power to make large batches of cookies without recharging
S Never needs batteries
S 15" length overall

A

pusher rod

power plug socket

power base
power light

power switch

3 decorator
funnels

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funnels

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H OW TO US E YO U R P OW E R C O O K I E P R E S S

W H E N C O O K I E D O U G H RU N S O U T
1. Remove the Ring Nut from the Dough Tube.

TO CHARGE

2. Remove the Dough Tube from the Power Base.

1. Plug the AC adaptor into wall outlet.

3. Go to “To Assemble” on page 3, to start new cookie batch.

2. The long wire on the AC adaptor has a small plug on the end of it. Insert the small plug
into the Power Plug Socket located on the Power Base.
3. The red Power Light will go ON, indicating that unit is charging. Light will stay ON
until you unplug to stop charging.
4. Minimum recommended charging time is 2 hours. Unit may operate if charged for shorter
periods, but the amount of cookies that can be made would be reduced accordingly.
5. You may charge longer, overnight for example. There is no limit on how long you
can charge.
6. When unit is fully charged, up to 40 tubes of dough can be processed. Each tube of
dough will make about 20 cookies, so up to 800 cookies can be made on full charge.
These amounts may vary.
TO ASSEMBLE
1. Slide Pusher Rod all the way into the hole Power Base
2. Screw clear Dough Tube onto the Power Base.
3. Form cookie dough in a long tube-like shape and gently pack into the Dough Tube.
4. Put your selected Cookie Disc (or funnel) over open end of Dough Tube.
5. Screw on the Ring Nut, securing the cookie disc in position.
MAKING COOKIES
1. Stand up the cookie press on a cool, ungreased cookie sheet. The Ring Nut Feet should
rest flat against the cookie sheet.
2. Hold the Dough Tube with one hand and press the Power Switch, using the thumb of
your other hand.
3. You control the size of your cookie by how long you press the Power Switch. Pulse the
switch on and off for precise control. Pulse longer for larger cookies, less pulsing for smaller
size. You will very quickly become experienced in controlling your desired cookie size.
4. Move the cookie press to your next location on the cookie sheet, spacing cookies about
2 inches apart. Start extruding next cookie by pressing Power Switch as above.

COOKIE MAKING HINTS
S The motor should easily extrude out the cookie dough. If the dough is not easily
extruding, your dough is too hard and not of the right consistency.
S Don’t lift the cookie press from the cookie sheet before enough dough has been
extruded out to completely form the cookie. Sometimes it is necessary to wait a moment
to allow the dough to adhere to the sheet before lifting up the cookie press.
S The cookie sheet should be cool and ungreased. When using some of the discs, like the
star disc, it is OK to raise the cookie press up a little when extruding the dough instead
on letting it rest flat against the cookie sheet.
S The cookie dough should be soft and pliable, not hard, dry or crumbly. Test the dough
consistency before adding all of the flour. Put a small amount of dough in the cookie
press and extrude out. If the dough seems too stiff, add 1 egg yolk. If the dough is too
soft, add 1 to 2 tablespoons of flour. Keep dough at room temperature, do not chill.
S Before first use, and after each use, wash cookie press parts in hot soapy water and dry.
The part with the long grip handle has the motor inside. Wipe this part clean, but never
immerse it in water, which will cause damage to the appliance.
S Before baking, cookies may be creatively decorated and arranged with nuts, candies,
raisins, candied peel or fruit slices. Cookies may be sprinkled with regular or colored
sugars, or chopped nuts. Cookies may be colored by adding a food coloring to the
dough before mixing.
CLEANING AND CARE
1. Fully disassemble.
2. All parts may be washed EXCEPT Power Base. Never immerse Power Base in water.
Wipe clean.
3. Take care that no cookie dough gets into the Power Base, where the Pusher Rod inserts.
In normal use, dough will never get close to this area where the Pusher Rod inserts.
4. Dishwasher is not recommended. Use hot soapy water.
5. While washing, use the included Dough Tube Brush to clean the inside threads of
the Dough Tube.
6. Unit may be stored away in original package. The 20 discs and 4 funnels store away in
the reusable plastic storage box.

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Recipes
Basic Spritz Cookie Recipe
2 cups all-purpose flour
cup sugar
teaspoon baking powder
teaspoon salt
1⁄2 cup butter (or margarine), softened
1⁄4 cup vegetable shortening
1 egg
2 teaspoons vanilla extract
3⁄4
1⁄4
1⁄2

Sift flour, baking powder and salt together in a bowl. With a pastry blender or 2 knives cut the
shortening into the dry ingredients until the mixture is full of fine lumps. Measure the egg in a
measuring cup. A large egg will measure 1⁄4 cup. If it does not, add water or remove a little egg.
Add the egg and vanilla extract and beat the mixture well. Bake cookies 10 – 12 minutes at 375 degrees.

Chocolate Cookies
2 1⁄2 cups sifted all-purpose flour
1⁄4 teaspoon salt
1⁄4 teaspoon baking soda
1 cup shortening
1 cup sugar
2 squares unsweetened chocolate, melted
1 egg
2 tablespoon milk
1 tablespoon vanilla extract
Sift flour, baking soda and salt together in a bowl. Combine shortening and sugar, mix thoroughly.
Gradually add flour mixture, mixing well after each addition. Bake 10 – 12 minutes at 375 degrees.

Makes about 6 dozen.

Peanut Butter Cookies
1⁄2
1⁄2
1⁄2

cup shortening
cup peanut butter
cup sugar
1⁄2 cup brown sugar, packed
1 egg
1 1⁄4 cup all-purpose flour
3⁄4 teaspoon baking soda
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt

Ginger Snaps
_3⁄4 cup shortening
3⁄4 cup brown sugar
3⁄4 cup molasses
1 egg
3 cups sifted all-purpose flour
_1⁄4 teaspoon salt
1 1⁄2 teaspoon baking soda
1⁄3 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger

Mix thoroughly shortening, peanut butter, sugar, brown sugar and egg. Blend in the flour, baking
soda, baking powder and salt. With star plate form 2 1⁄2" fingers. Bake 8 – 10 minutes at 375
degrees. Variation: When cool, dip one end into melted chocolate.

Cream shortening and add sugar gradually. Add molasses and egg and mix well. Add sifted dry
ingredients and blend thoroughly. Sprinkle with sugar. Bake 12 – 14 minutes at 375 degrees.

Makes about 6 – 7 dozen.

Makes about 7 dozen.

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Norwegian Crowns

Cream Puffs
1⁄2

cup butter
1 cup boiling water
1 cup sifted all-purpose flour
1⁄4 teaspoon salt
4 eggs

1⁄2
1⁄4

cup butter
cup sugar
1 egg
1⁄2 teaspoon almond extract
1 cups sifted all-purpose flour

Melt butter in boiling water. Add flour and salt all at one time, stir vigorously. Cook, stirring
constantly until the mixture forms a ball that doesn’t separate. Remove from heat and cool slightly.
Add eggs one at a time, beating hard after each addition until mixture is smooth. Using your
selected cookie disc, form cream puffs 2" in diameter and 2" apart on greased cookie sheets. Hold
slightly above the baking pan as the puff is formed. Bake about 40 minutes at 450 degrees. Remove
from sheet and cool on a wire rack. When cream puffs are cold, cut a hole in the side of each. Use
the filler funnel (the one with the slanted tip) to fill cream puff with sweetened whipped cream.

Cream the butter. Gradually add the sugar, then the egg and almond extract. Add the sifted flour.
Bake 10 – 12 minutes at 375 degrees
Yields 3 dozen.

Cheese Straws

Makes 12 cream puffs.

1 cup sifted all-purpose flour
teaspoon baking powder
1 cup grated cheese
1⁄2 cup butter
3 tablespoons cold water
1⁄2

Éclairs
Use same ingredients as for cream puffs recipe above

Sift flour and baking powder into a bowl. Cut in cheese and butter with pastry blender. Add
water and mix well. Bake 8 – 10 minutes at 375 degrees. Immediately cut into desired lengths.
Makes about 3 dozen.

Custard Filling
3 tablespoons cornstarch
cup sugar
teaspoon salt
cup cold milk
1 cup milk scalded
1 teaspoon vanilla extract
2 egg yolks beaten with
2 tablespoons milk

1⁄2
1⁄8
1⁄2

Chocolate Spritz
1⁄2

cup shortening
cup sugar
egg
tablespoons milk
tablespoons cold water
cups sifted cake flour
1⁄4 teaspoon salt
2 squares unsweetened chocolate, melted and cooled
1
1
2
3
2

Mix cornstarch, sugar, salt, and cold milk. Gradually add hot milk. Cook double boiler
until thick, stirring constantly. Cover and cook 10 – 12 minutes. Stir some of the hot
mixture over beaten yolks, then add to the custard. Stir well, add vanilla extract, cool.
Makes about 12 éclairs.

Cream shortening. Add sugar and cream thoroughly. Add egg, unbeaten. Alternately add milk
and flour sifted with salt. Mix in the cooled chocolate. Bake 8 – 10 minutes at 375 degrees.
Makes about 3 dozen.

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Chocolate Frosting
1 egg
1⁄3 cup melted butter
1 1⁄2 squares (1 1⁄2 oz.) unsweetened chocolate, melted
1 teaspoon vanilla extract
1 1⁄2 cups confectioners sugar

1 1⁄2 cups confectioners sugar

Beat egg, add melted butter, chocolate, vanilla extract and confectioners sugar. Beat well.
Making the Éclairs: Combine éclair ingredients, in the same way as with the cream puff ingredients
above. Using your selected cookie disc, fill press with mixture. Hold press in semi-horizontal position
and move press sideways, éclair is formed. Form éclairs 1" wide and 3" to 4" long leaving an inch of
space between each on a greased cookie sheet. Bake about 40 minutes at 450 degrees. Use the filler
funnel (the one with the slanted tip) to fill cream puff with custard. Frost with chocolate frosting.

Cream Cheese Cookies with
Lemon-Pecan Dip
2 1⁄2
1
1
1
1
1
1
1
1
2
1⁄2

Orange Cookies

cups sifted all purpose flour
teaspoon baking powder
cup soft margarine
3 oz. package soft cream cheese
cup granulated sugar_
egg
teaspoon grated lemon rind
tablespoon lemon juice
cup confectioners sugar
tablespoon lemon juice
cup chopped pecans
Sift flour with baking powder. Mix margarine with cheese. Add granulated sugar and mix thoroughly.
Add egg, lemon rind and 1 tablespoon lemon juice, mix well. Mix in flour mixture. Refrigerate
1⁄2 hour. Form cookies with your selected disc. Bake 8 – 10 minutes at 375 degrees, or until golden
brown. Mix confectioners sugar with 2 tablespoons lemon juice. When cookies are cool, dip one end
of each in frosting, then in pecans.

2 cups sifted all-purpose flour
1⁄4 teaspoon salt
1⁄4 teaspoon baking soda
1 cup soft shortening
1⁄2 cup granulated sugar
1⁄2 cup brown sugar, packed
1 teaspoon grated orange rind
2 tablespoon orange juice
1 medium egg

Makes 6 dozen.

Christmas Trees

Sift together flour, salt, and baking soda. In large mixing bowl, combine shortening, sugars, orange rind,
juice and egg; mix thoroughly. Gradually add flour mixture, mixing well after each addition. Form cookies
on ungreased cold cookie sheet. Bake 10 – 12 minutes at 400 degrees, until golden. Cool on wire rack.
Makes about 7 dozen.

1 cup shortening
cup sugar
1 egg (2 if small)
1⁄8 teaspoon salt
1⁄4 teaspoon baking powder
1 teaspoon almond extract
2 cups sifted all-purpose flour
green vegetable coloring
3⁄4

Cream shortening, adding sugar gradually. Add unbeaten egg, sifted dry ingredients flavoring
and a few drops of vegetable coloring. Mix well. Form cookies using the Christmas tree disc.
Decorate. Bake 10 – 12 minutes at 375 degrees.
Makes about 6 dozen.

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FRO ST I N G W I T H T H E FU N N E L AT TAC H M E N TS

Basic Frosting

Lady Fingers

2 cups confectioners sugar
1 teaspoon vanilla extract
2 tablespoons cream

_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

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.

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.

Thank you for purchasing your
Power Cookie Press.

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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