OXO Good Grips Cookie Press Manual

OXO Good Grips Cookie Press

Meet Your Cookie Press

Before You Begi

1. Put disk in place
   Twist base of Cookie Press to remove from body. Select desired cookie disk and place into base. Twist to replace base onto body.
2. Open Cookie Press
   Press and hold quick-release button (A) and pull plunger knob (B) up completely. Twist to remove top of Cookie Press.
3. Add cookie dough
   Add desired amount of dough to body, then twist to reattach top of Press.
4. Prime the Press
   Press the lever a few times until the first bit of dough is pressed out of the disk evenly. Wipe off excess dough.
   
5. Press cookies
   Hold the Cookie Press flat against an ungreased baking sheet. Pump lever down once to release a cookie. Move Cookie Press and repeat until dough is gone.
   
6. Bake and enjoy!

Cream Cheese Spritz Cookies*
Yield: About 8 dozen cookies

Ingredients
1 cup (2 sticks) unsalted butter, cold, cubed
3 ounces brick cream cheese, softened
1 cup sugar
1 egg yolk
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
¼ teaspoon salt
½ teaspoon ground cinnamon

Directions

1. Preheat the oven to 350°F/177ºC.
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.

*Recipe developed in the OXO Test Kitchen

Chocolate Shortbread Cookies*Yield: About 12 dozen cookiesIngredients
1 ½ cups (3 sticks) unsalted butter, at room temperature
1 cup sugar
½ teaspoon salt
1 tablespoon vanilla extract
2 large eggs, at room temperature
3 ½ cups all-purpose flour
½ cup unsweetened cocoa powderDirections

1. Preheat the oven to 375°F/190ºC.
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. Rotate baking sheet halfway through baking time.

*Recipe provided by longtime OXO friend, Fraya Berg

Butter Cookies*
Yield: About 12 dozen cookies

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

Directions

1. Preheat the oven to 400°F/200ºC.
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 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.

Variations:
Butter Citrus Cookies: Substitute vanilla with 1 tablespoon of grated orange zest
Lemon Poppyseed Cookies: Substitute vanilla with 2 teaspoons of lemon extract, and add 2 tablespoons of poppyseeds

*Recipe provided by longtime OXO friend, Fraya Berg

Gingerbread Spritz Cookies*
Yield: About 10 dozen cookies

Ingredients
1 cup (2 sticks) unsalted butter, at room temperature
½ cup packed light brown sugar
½ cup molasses
1 teaspoon vanilla extract
1 large egg, at room temperature
3 cups all-purpose flour
¼ teaspoon salt
½ teaspoon ground nutmeg
1 ½ teaspoons ground cinnamon
¼ teaspoon ground cloves
2 ½ teaspoons ground ginger

Directions

1. Preheat the oven to 375°F/190ºC.
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 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 baking sheet halfway through baking time.

*Recipe developed in the OXO Test Kitchen

Helpful Tips

• Use cold or room temperature ungreased baking sheet. Wash baking sheet between batches.
• Dough should be soft and at room temperature unless otherwise stated in recipe.
• Not recommended for use with store-bought, refrigerated dough.

Use and Care

• Body, base, and stainless steel disks are dishwasher safe
• Lever/top and plunger are hand wash only

12 Stainless Steel Disks Included

Additional seasonal disk sets available at www.oxo.com