Filter
Top Products
23.
23.
Butterscotch Meringue Kisses
2 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup sugar
1/3 cup crushed butterscotch candy pieces
1. Preheat the oven to 225˚F.
2. Beat the egg whites with the cream of tartar and salt in a mixing
bowl until soft peaks form.
3. Add the sugar gradually, beating for 5 minutes or until stiff and
glossy peaks form.
4. Fill Cookie Maker Tube with filling and add filling tube.
5. Dispense in a vertical motion creating small mounds on cookie
sheets covered with parchment paper.
6. Sprinkle with crushed candy pieces.
7. Bake for 1-1/2 hours. Turn off the oven and open the oven door.
8. Let stand in the oven until completely cool. Remove from cookie
sheet and store in an air tight container.
Yield: 18 to 24 meringue kisses
Filled Cupcakes
24 prepared cup cakes
1 (10 or 12-oz. jar) Smuckers® Simply 100% Fruit,
chilled for 2 hours
or
1 (12-oz.) container Betty Crocker® cake frosting
1. Fill Cookie Maker Tube with simply fruit or frosting and attach
Filler Tip.
2. Insert tip of Filler Tip through the top down to the center
of the cupcake.
3. Press the Button and count to 2. The cupcake will expand in size
and the filling is extruded into the center of the cupcake. Leave
the Filler Tip in the cupcake for 15 seconds and then slowly
remove excess filling on top of cupcake as you remove.
4. Sprinkle with powdered sugar before serving.
22.
Cordless Cookie Press Use and Care Guide
22.
Cheesecake Cups
6 oz. cream cheese
3 Tablespoons granulated sugar
1 teaspoon flour
1 egg
1/2 teaspoon vanilla
2 teaspoons lemon juice
30 Athens® Precooked Mini Fillo Shells
1 (15-oz.) can cherry pie filling
1. Preheat oven to 325°F.
2. Use an electric mixer to beat the cream cheese, sugar and flour
together. Add the egg, vanilla, and lemon juice; mix well. Chill in
refrigerator for 1 hour.
3. Fill the Cookie Maker Tube with chilled filling and add Filler Tip.
4. Place fillo shells on a baking sheet and carefully fill each with
filling. Top with a cherry.
5. Bake for 12-15 minutes.
6. Let cool 10 minutes and serve.
Yield: 15 desserts
Deviled Eggs
12 hard boiled eggs
1/2 cup mayonnaise
1 teaspoon prepared mustard
1 teaspoon vinegar
Salt to taste
Pepper to taste
Paprika (optional) to taste
1. Halve hard boiled eggs lengthwise and remove yolks.
2. Place yolks in a bowl and mash with a fork.
3. Add mayonnaise, mustard and vinegar and mix thoroughly
until smooth.
4. Salt and pepper to taste.
5. Fill Cookie Maker Tube with egg yolk mixture and add Filler Tip.
6. Fill the egg white halves with filling and sprinkle with paprika.
7. Chill until ready to serve.
Yield: 24 halves