Wolfgang Puck Bistro BECP0030 Use & Care Manual page 16

HSN_CookiePressManual10 8/4/10 10:34 PM
Buttery Gingersnap Cookies
Makes 7 dozen cookies
INGREDIENTS
3/4 cup unsalted butter, softened
3/4 cup dark brown sugar, packed
3/4 cup molasses
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1 teaspoon baking soda
4 cups unbleached all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon ground allspice
METHOD
1 Preheat oven to 375 degrees.
2 With an electric mixer, cream the butter and sugar until uniformly
blended, about 1 minute. Scrape bowl.
3 Add molasses, egg and vanilla and mix for 1 minute. Scrape bowl
again.
4 Add remaining ingredients and mix on lowest speed just until dry
ingredients are incorporated.
5 Fill cookie press to MAX line; attach desired disc; press cookies onto
foil-lined cookie sheets.
6 Bake for 10-15 minutes.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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Whipped Cream Frosting
Makes 1 1/2 cups
INGREDIENTS
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
1/4 cup powdered sugar
Sprinkles, jimmies, coconut or colored sugar, for decorating, as desired
METHOD
1 Whip cream, vanilla and powdered sugar until stiff peaks form.
2 Fill cookie press to MAX line.
3 Attach one of the pastry tips.
4 Decorate cookies with frosting as desired.
5 Top with sprinkles.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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