VillaWare Cookie Press Cordless & Rechargeable 사용자 설명서
Cream Cheese Cookies with
Lemon-Pecan Dip
Lemon-Pecan Dip
2
1⁄2
cups sifted all purpose flour
1 teaspoon baking powder
1 cup soft margarine
1 3 oz. package soft cream cheese
1 cup granulated sugar_
1 egg
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 cup confectioners sugar
1 cup soft margarine
1 3 oz. package soft cream cheese
1 cup granulated sugar_
1 egg
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 cup confectioners sugar
2 tablespoon lemon juice
1⁄2
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
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.
of each in frosting, then in pecans.
Makes 6 dozen.
Christmas Trees
1 cup shortening
3⁄4
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
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.
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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Chocolate Frosting
1 egg
1⁄3
cup melted butter
1
1⁄2
cups confectioners sugar
1
1⁄2
squares (1
1⁄2
oz.) unsweetened chocolate, melted
1 teaspoon vanilla extract
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.
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.
Orange Cookies
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
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.
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.
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