Additional seasonal disk sets available at www.oxo.com
SATISF ACTION
GUARANTEED
BPA
NON
-
SLIP,
SOFT GRIP
www.oxo.com
COOKIE PRESS
WITH DISK STORAGE CASE
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
SATISFACTION GUARANTEE
12 DISKS INCLUDED
BEAR
LEAF
FLEUR DE LIS
SUNFLOWER
BUTTERFLYSHELL
BUTTERCUP
TREE
DAISY
SNOWFLAKE
HEART
WREATH
Introduction
Product Features
Getting Started
Recipes
pg
2
pg 3
pg 4
pg 6
TABLE OF CONTENTS
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 identify 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.
76
Broad
knob
PRODUCT FEATURESINTRODUCTION
Storage
Case
Durable,
stainless steel
disks
Clear
barrel
Non-slip
base
Quick
release,
loading
button
Contoured
grip
Comfortable,
ratcheting
lever
2
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!
3
54
2
3
1
GETTING STARTED
2
1
1
2
1
5
3
2
1
2
3
6
Twist to remove bottom ring of Cookie Press
from barrel.
Load cookie dough into barrel and twist to
reattach top of Cookie Press.
Insert desired cookie disk into bottom ring and
reattach to barrel.
Prime the Cookie Press by pumping the lever until
dough is being pressed out of the disk evenly.
Wipe off excess dough.
Press and hold button on front of Cookie Press and
pull plunger up completely.
Twist to remove top of Cookie Press from barrel. Hold the Cookie Press flat against an ungreased
baking sheet. Pump lever down once to release
cookie. Move cookie press and repeat until barrel
is empty.
NOTE: The first cookie may be uneven.
2
4
1
7
Use ungreased cookie sheet and wash cookie sheet
in between batches. Cookie sheet should be cold or
room temperature.
Dough should be soft and at room temperature
unless noted in recipe.
Not recommended for use with store-bought,
refrigerated dough.
Barrel, bottom ring and stainless steel Disks are
dishwasher safe
Top and plunger are hand wash only
HELPFUL TIPS
USE & CARE
76
RECIPES
Cream Cheese Spritz Cookies *
Yield: About 8 dozen cookies
Ingredients
•
1 cup (2 sticks) unsalted butter, cold
•
1 teaspoon vanilla extract
•
3 ounces brick cream cheese, softened
•
2 ½ cups all-purpose flour
•
1 cup sugar
•
¼ teaspoon salt
•
1 egg yolk
•
½ teaspoon ground cinnamon
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.
*Recipe developed in the OXO Test Kitchen
Chocolate Shortbread Cookies *
Yield: About 12 dozen cookies
Ingredients
•
1 ½ cups (3 sticks) unsalted butter,
•
2 large eggs, at room temperature
at room temperature
•
3 ½ cups all-purpose flour
•
1 cup sugar
•
½ cup unsweetened cocoa powder
•
½ teaspoon salt
•
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.
*Recipe provided by longtime
OXO friend, Fraya Berg
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.
8
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 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:
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 poppyseeds
Gingerbread Spritz Cookies *
Yield: About 10 dozen cookies
Ingredients
•
1 cup (2 sticks) unsalted butter,
•
3 cups all-purpose flour
at room temperature
•
¼ teaspoon salt
•
½ cup packed light brown sugar
•
½ teaspoon ground nutmeg
•
½ cup molasses
•
1 ½ teaspoons ground cinnamon
•
1 teaspoon vanilla extract
•
¼ teaspoon ground cloves
•
1 large egg, at room temperature
•
2 ½ teaspoons ground ginger
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 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
9
*Recipe provided by longtime OXO friend, Fraya Berg
