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Create Your Own Cookie Recipes!
Use your imagination to create fabulous,
professional-looking decorated and flavored
cookies. Its simple! Use the Basic Butter Cookie
Recipe below and where you see this symbol
(
❃
) choose your own colors, flavors and
toppings. The possibilities are endless.
Basic Butter Cookie
1/2 cup butter, softened
1/2 cup margarine, softened
3/4 cup sugar
1 egg
❃ food coloring (your choice)
2-1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
❃ 1 teaspoon extract (your choice)
❃ cookie topping (your choice)
Suggestions for Colors, Flavor Extracts & Toppings
Yellow Almond, Pineapple, Banana Sugar Crystals
Red Strawberry, Cherry Red Hots
Blue Coconut, Vanilla, Berry Coconut
Orange Orange, Vanilla, Almond Chopped Nuts
Green Peppermint, Mint, Lime Dried Fruits
Mixing Colors: Red + Blue = Purple, Yellow + Blue = Green,
Red + Yellow = Orange
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Hints
• We do not recommend using store-bought refrigerated
cookie doughs.
•Avoid greased or non-stick cookie sheets, as they will not hold
the shape of the cookie as well.
•When a recipe calls for butter and margarine, both must be
used. Do not substitute one with the other.
• Dough should be pliable enough to easily emerge from the
Disc and stick on the cookie sheet.
• If dough is too soft or sticky, refrigerate for 15 minutes, or beat
in a small amount of flour. If the dough is too stiff, mix in the
yolk of one egg.
• Once dough has been loaded, use it immediately.
•Cookie dough that has been refrigerated overnight will be too
stiff and will not work properly.
• Some doughs and Discs work better when you move faster,
and some when you move slower. After some practice, with
rhythm and timing, the shapes will improve.
•Use Discs with cookie dough for the preparation of cookies.
• Use Tips with soft dough for decorating canapes, candies,
cookies, desserts, fill pastries, etc.
• If dough is not moist enough to hold the decorations, lightly
brush a little water, milk, honey or a little egg white where
decorations are to be placed.
• The amount of cookies per batch will vary with each recipe, the
Cookie Disc used, and the thickness of the cookies.
• When using a recipe that calls for finely grated ingredients, use
a Cookie Disc with large holes. We recommend using Cookie
Discs 3, 4, 5, and 10 to prevent the Disc from becoming
clogged with cookie dough.
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