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Ribbon Disc
1. To make cookies, crackers, etc., line
up several ungreased, uncoated bak-
ing sheets on work surface.
2. Hold cookie press at a 45 degree
angle to baking sheet.
3. Squeeze trigger continuously.
• When dough starts to come
through the disc, move the unit to
form a 3-inch strip.
• Two-thirds of the way down each
strip, release trigger but continue to
move unit.
• Touch dough with finger or rubber
spatula to break flow of dough.
Move unit to start next strip.
4. When baked. remove cookies,
crackers, etc. from baking sheet.
Place on cooling rack.
Mounds: Using a circular
motion, make mounds of the
desired size and height.
Uses: Appetizers, vegeta-
bles, desserts, garnishes,
candies, etc.
Rosettes: Gradually lift unit
straight up until mixture is
desired shape and height.
Uses: Garnishes, appetizers,
candies, etc.
Zigzag lines: Make a series
of small “S” movements to
desired width. Uses:
Appetizers, borders,
garnishes, etc.
Strips: Move unit in a
straight line until mixture is
desired length. Uses:
Desserts, borders, cookies,
pasta. Moving the unit faster
produces a thin strip;
moving it slower produces
a wide strip.
To Use Decorator Tip
Use the filler tip to fill foods such as
donuts, cream puffs, and éclairs.
1. Arrange foods to be filled on baking
sheet.
2. Assemble and fill cookie press with
filling mixture.
3. Hold unit parallel to work surface.
4. Holding food in one hand, insert filler
tip into one side of food. Squeeze
trigger for several seconds, then
release. Remove tip from food.
To Use Filler Tip