Marita Seiler

5.5" 139.7 mm 5.5" 139.7 mm 5.5" 139.7 mm

Home: (708) 422-6489 Cell: (708) 945-6042 maritaseiler@sbcglobal.net Cookie Pro Ultra II Instructions & Recipe Sheet
Cookie ProTM Ultra II Instructions Classic Spritz Cookies 1. Using the top knob, turn the center rod so that the arrow side of the knob points away from the handle to disengage the plunger. 2. Pull up on center rod until plunger reaches the top of the barrel.
Soft-grip trigger for comfortable pressing, batch after batch. Gatillo de agarre suave para una presin cmoda, lote tras lote. Dtente prise douce confortable tenir peu importe la quantit de biscuits presser. See-through barrel lets you know when to rell with dough. El cilindro transparente le permite saber cundo rellenar con masa. Cylindre transparent qui laisse voir quand il doit tre rempli. Non-slip bottom ring keeps press securely on cookie sheet. La parte inferior antideslizante mantiene la prensa asegurada sobre la plancha para hornear galletas. Bague infrieure antidrapant trs stable sur la plaque.

Cheese Crackers 1 cups all-purpose flour1 teaspoon paprika teaspoon salt4 cups (about 1 lb.) sharp Cheddar or aged Swiss, finely shredded* (natural, not processed) cup (1 stick) butter, softened2 teaspoons Worcestershire sauceDash of hot red pepper saucePreheat oven to 375F. In medium bowl, combine flour, paprika and salt. In large bowl, beat cheese, butter, Worchestershire sauce and hot red pepper sauce with electric mixer until light and fluffy. Gradually add flour mixture to cheese mixture. Mix until dough holds together. Fill Cookie Pro Ultra II with dough and fit with desired disks. Press onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Remove from sheet; cool on cooling grid. Makes about 8 dozen. *Do not use pre-shredded packaged cheese.

Cookie ProTM Ultra II Instructions 1. Using the top knob, turn the center rod so that the arrow side of the knob points away from the handle to disengage the plunger. 2. Pull up on center rod until plunger reaches the top of the barrel. . Twist o bottom ring. 4. Place dough (room temperature) in barrel. 5. Seat desired cookie disk in center groove of bottom ring and screw ring onto bottom of press. 6. Twist top knob so arrow points toward handle. 7. Place Cookie Pro Ultra II on ungreased baking sheet. Do not use with parchment paper. Squeeze soft-grip trigger to dispense dough for one cookie. Lift Cookie Pro Ultra II. Repeat. 8. When nished making cookies, hand wash in hot, soapy water. Rinse and dry thoroughly with a soft cloth. Barrel can be placed in the dishwasher, top rack only. Not recommended for use with refrigerated dough. Visit our website at www.wilton.com for additional Spritz cookie recipes. Mode demploi Cookie Pro Ultra II 1. Tourner le capuchon de sorte que la che pointe loppos de la poigne pour tourner la tige centrale et dgager le piston. 2. Tirer sur la tige centrale jusqu ce que le piston soit compltement remont dans le cylindre. . Dvisser la bague infrieure. 4. Mettre la pte ( la temprature de la pice) dans le cylindre. 5. Poser le disque dsir dans la rainure centrale de la bague infrieure et visser celle-ci sur la presse. 6. Tourner le capuchon de sorte que la che pointe sur la poigne. 7. Tenir la presse bien droite sur une plaque biscuits non graisse. Nutilisez pas avec le papier parchemin. Appuyer sur la gchette pour extruder un biscuit sur la plaque. Relever la presse. Rpter. 8. Aprs avoir press tous les biscuits, laver la presse la main dans leau chaude savonneuse. Essuyer parfaitement avec un linge doux. Le cylindre peut tre lav dans le panier suprieur du lave-vaisselle. Il nest pas recommand de mettre de la pte biscuits rfrigre dans la presse. Visitez notre site Web www.wilton.com pour obtenir dautres recettes de biscuits Spritz.

Instrucciones de la Cookie Pro Ultra II 1. Usando la perilla superior, gire la barra central de forma que la echa de la perilla apunte hacia el lado opuesto del mango para quitar el mbolo. 2. Tire hacia arriba de la barra central hasta que el mbolo llegue a la parte superior del cilindro. . Gire el anillo inferior. 4. Coloque la masa (a temperatura ambiente) en el cilindro. 5. Coloque el disco de galleta deseado en la ranura central del anillo inferior y enrosque el anillo a la parte inferior de la prensa. 6. Gire la perilla superior para que la echa apunte hacia el mango. 7. Coloque la Cookie Pro Ultra II sobre una plancha para hornear galletas sin engrasar. No lo use con papel pergamino. Apriete el gatillo de agarre suave para dispensar la masa para una galleta. Levante el Cookie Pro Ultra II. Repita. 8. Cuando termine de hacer galletas, lave a mano con agua caliente y jabn. Enjuague y seque bien con un pao suave. El cilindro puede colocarse en el lavavajillas, slo en la rejilla superior. No se recomienda su uso en masa refrigerada. Visite nuestro sitio web en www.wilton.com para obtener recetas adicionales para galletas Spritz.

Cookie Pro
ULTRA

II

Instructions and Recipes Instrucciones y recetas Mode demploi et recettes

Easy-to-use oversized top knob. Perilla superior grande fcil de usar. Capuchon surdimensionn facile demploi.

TM/MC

8.5" 215.9 mm

Hourglass barrel designed for comfort and control. Cilindro con forma de reloj de arena diseado para comodidad y control. Cylindre en sablier o rant matrise et confort dutilisation.

3. Twist off bottom ring. 4. Place dough (room temperature) in barrel. 5. Seat desired cookie disk in center groove of bottom ring and screw ring onto bottomof press. 6. Twist top knob so arrow points toward handle. 7. Place Cookie Pro Ultra II on ungreased baking sheet. Do not use with parchment paper. Squeeze soft-grip trigger to dispense dough for one cookie. Lift Cookie Pro Ultra II. Repeat. 8. When finished making cookies, hand wash in hot, soapy water. Rinse and dry thoroughly with a soft cloth. Barrel can be placed in the dishwasher, top rack only. Not recommended for use with refrigerated dough. Visit our website at www.wilton.com for additional Spritz cookie recipes.

MANUFACTURED FOR/FABRICADO PARA/FABRIQU POUR WILTON INDUSTRIES, INC. WOODRIDGE, IL 60517 WWW.WILTON.COM 2011 WILTON INDUSTRIES, INC. ALL RIGHTS RESERVED/TODOS LOS DERECHOS RESERVADOS/TOUS DROITS RSERVS Wilton, the Wilton logo, Wilton Method Classes and Cookie Pro ULTRA II are either registered trademarks or trademarks of Wilton Industries, Inc., in the United States and/or other countries. Wilton, el logotipo de Wilton, Wilton Method Classes y Cookie Pro ULTRA II son marcas registradas o marcas comerciales de Wilton Industries, Inc., en los Estados Unidos y/o en otros pases. Wilton, le logo Wilton, Wilton Method Classes et Cookie Pro ULTRA II sont des marques de commerce ou des marques dposes de Wilton Industries, Inc., aux tats-Unis et dans dautres pays.

Finger grips make changing disks a breeze. Los agarres hacen que cambiar los discos sea muy fcil. Prises pour les doigts qui facilitent le remplacement des disques.

Stock No./N de Stock 2104-4018 COOKIE PRO ULTRA II

3 cups all-purpose flour1 teaspoon baking powder1 cups (3 sticks) butter, softened1 cup granulated sugar1 egg2 tablespoons milk1 teaspoon Wilton Pure Vanilla Extract teaspoon Wilton Imitation Clear Almond ExtractPreheat oven to 350F. In medium bowl, combine flour and baking powder. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk and extracts. Add flour mixture; mix well. Fill Cookie Pro Ultra II with  dough and fit with desired disks; press cookies onto ungreased cookie sheet. Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet; remove to cooling grid and cool completely. Makes about 7-8 dozen cookies.

Classic Spritz Cookies cups all-purpose our 1 teaspoon baking powder 1 cups ( sticks) butter, softened 1 cup granulated sugar 1 egg 2 tablespoons milk 1 teaspoon Wilton Pure Vanilla Extract teaspoon Wilton Imitation Clear Almond Extract Preheat oven to 50F. In medium bowl, combine our and baking powder. In large bowl, beat butter and sugar with electric mixer until light and u y. Add egg, milk and extracts. Add our mixture; mix well. Fill Cookie Pro Ultra II with dough and t with desired disks; press cookies onto ungreased cookie sheet. Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet; remove to cooling grid and cool completely. Makes about 7-8 dozen cookies. Chocolate Spritz Cookies 2 cups all-purpose our cup cocoa teaspoon baking soda teaspoon salt 1 cups (2 sticks) butter, softened 1 cup granulated sugar cup rmly-packed brown sugar 2 eggs 1 teaspoon Wilton Pure Vanilla Extract Preheat oven to 75F. In medium bowl, combine our, cocoa, baking soda and salt. In large bowl, beat butter and sugars with electric mixer until light and u y. Add eggs, one at a time, beating well after each addition. Add vanilla. Add our mixture gradually; beat well. Fill Cookie Pro Ultra II with dough and t with desired disks. Press cookies onto ungreased cookie sheets. Bake 10-12 minutes or until edges are lightly browned. Cool 2 minutes on cookie sheet; remove to cooling grid and cool completely. Makes about 5 dozen cookies. Cheese Crackers 1 cups all-purpose our 1 teaspoon paprika teaspoon salt 4 cups (about 1 lb.) sharp Cheddar or aged Swiss, nely shredded* (natural, not processed) cup (1 stick) butter, softened 2 teaspoons Worcestershire sauce Dash of hot red pepper sauce Preheat oven to 75F. In medium bowl, combine our, paprika and salt. In large bowl, beat cheese, butter, Worchestershire sauce and hot red pepper sauce with electric mixer until light and u y. Gradually add our mixture to cheese mixture. Mix until dough holds together. Fill Cookie Pro Ultra II with dough and t with desired disks. Press onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Remove from sheet; cool on cooling grid. Makes about 8 dozen. *Do not use pre-shredded packaged cheese.

Galletas spritz clsicas tazas (420 g) de harina de uso universal 1 cucharadita (5 mL) de polvo para hornear 1 tazas ( 60 mL) ( barritas) de mantequilla ablandada 1 taza (200 g) de azcar granulada 1 huevo 2 cuch r d s ( 0 mL) de leche 1 cucharadita (5 mL) de extracto de vainilla pura de Wilton cucharadita (2,5 mL) de imitacin de extracto de almendras Wilton Precaliente el horno a 50F (176C). En un tazn mediano, combine la harina y el polvo para hornear. En un tazn grande, bata la mantequilla y el azcar, con batidora elctrica, hasta obtener una consistencia ligera y esponjosa. Agregue el huevo, la leche y los extractos. Agregue la mezcla de harina; mezcle bien. Llene la Cookie Pro Ultra II para galletas con masa y coloque los discos deseados; presione las galletas sobre una plancha para hornear galletas sin engrasar. Hornee de 10 a 12 minutos o hasta que los bordes estn ligeramente dorados. Deje enfriar en la plancha para hornear galletas durante 2 minutos; retire de la rejilla para enfriar y deje que se enfren completamente. Rinde alrededor de 7 a 8 docenas de galletas. Galletas spritz de chocolate 2 tazas (540 g) de harina de uso universal taza (74 g) de cacao cucharadita (2,5 mL) de bicarbonato de sodio cucharadita (1,25 mL) de sal 1 tazas [ 00 mL (2 barritas)] de mantequilla ablandada 1 taza (200 g) de azcar granulada taza (120 g) de azcar morena bien compactada 2 huevos 1 cucharada (5 mL) de extracto de vainilla pura de Wilton Precaliente el horno a 75F (190C). En un tazn mediano, combine la harina, el cacao, el bicarbonato de sodio y la sal. En un tazn grande, bata la mantequilla y los azcares, con batidora elctrica, hasta obtener una consistencia ligera y esponjosa. Aada los huevos de uno en uno, batiendo bien despus de cada adicin. Agregue la vainilla. Agregue la mezcla de harina gradualmente; mezcle bien. Llene el Cookie Pro Ultra II con masa y coloque los discos deseados. Presione las galletas sobre planchas para hornear galletas sin engrasar. Hornee de 10 a 12 minutos o hasta que los bordes estn ligeramente dorados. Deje enfriar en la plancha para hornear galletas durante 2 minutos; retire de la rejilla para enfriar y deje que se enfren completamente. Rinde alrededor de 5 docenas de galletas. Galletas de queso 1 tazas (180 g) de harina de uso universal 1 cucharadita (5 mL) de pimentn dulce cucharadita (2,5 mL) de sal 4 tazas [454 g (aproximadamente 1 lb.)] de queso Cheddar o suizo viejo, rallado no* (natural, no procesado) taza [120 g (1 barrita)] de mantequilla, ablandada 2 cucharaditas (10 mL) de salsa Worcestershire Una pizca de salsa de pimiento rojo picante Precaliente el horno a 75F (190C). En un tazn mediano, combine la harina, el pimentn dulce y la sal. En un recipiente grande, bata el queso, la manteca, la salsa Worcestershire y la salsa de pimiento rojo picante con una batidora elctrica hasta que quede suave y esponjosa. Agregue gradualmente la mezcla de harina a la mezcla de queso. Mezcle hasta que la masa se mantenga junta. Llene el Cookie Pro Ultra II con masa y coloque los discos deseados. Presione sobre una plancha para hornear galletas sin engrasar. Hornee de 10 a 12 minutos o hasta que estn doradas. Retire de la plancha; deje enfriar sobre una rejilla para enfriar. Rinde alrededor de 8 docenas. *No use queso rallado empaquetado.

Biscuits spritz classiques tasses (875 mL) de farine tout usage 1 cuillre th (5 mL) de poudre pte 1 tasse ( 75 mL ou btonnets) de beurre, ramolli 1 tasse (250 mL) de sucre granul 1 uf 2 cuillres soupe ( 0 mL) de lait 1 cuillre th (5 mL) dextrait de vanille pur de Wilton cuillre th (2,5 mL) dessence articielle damande de Wilton Prchau er le four 50F (176C). Dans un bol moyen, combiner la farine et la poudre pte. Dans un grand bol, mettre en crme le beurre et le sucre laide dun batteur lectrique jusqu consistance lgre et mousseuse. Ajouter luf, le lait, la vanille et lessence damande; mlanger. Ajouter le mlange de farine; bien mlanger. Remplir la presse biscuits de pte et poser le disque dsir. Presser les biscuits sur une plaque biscuits non graisse. Cuire au four pendant 10 12 minutes ou jusqu ce que les bords soient dors. Laisser refroidir sur la plaque pendant 2 minutes, puis dmouler et laisser refroidir sur une grille. Donne environ 7 8 douzaines de biscuits. Biscuits spritz au chocolat 2 tasses (625 mL) de farine tout usage tasse (120 mL) de cacao cuillre th (2,5 mL) de bicarbonate de soude cuillre th (1,25 mL) de sel 1 tasse (2 btonnets ou 10 mL) de beurre, ramolli 1 tasse (250 mL) de sucre granul tasse (160 mL) de cassonade, tasse 2 ufs 1 cuillre th (5 mL) dextrait de vanille pur Wilton Prchau er le four 75F (190C). Dans un bol moyen, mlanger la farine, le cacao, le bicarbonate de soude et le sel. Dans un grand bol, battre le beurre, le sucre et la cassonade, avec un batteur lectrique, jusqu consistance lgre et mousseuse. Ajouter les ufs, un la fois, en battant bien aprs chaque addition. Ajouter la vanille. Ajouter le mlange de farine graduellement tout en mlangeant. Remplir la presse biscuits de pte, poser les disques voulus et presser les biscuits sur une plaque biscuits non graisse. Faire cuire pendant 10 12 minutes, jusqu ce que le pourtour soit lgrement dor. Laisser refroidir 2 minutes sur la plaque, dmouler sur une grille et laisser refroidir parfaitement. Donne environ 5 douzaines de biscuits. Craquelins au cheddar 1 tasse ( 75 mL) de farine tout usage 1 cuillre th (5 mL) de paprika cuillre th (2,5 mL) de sel 4 tasses (environ 1 lb [454 g] de fromage cheddar ou suisse fort (naturel, pas fondu), nement dchiquet* tasse (1 btonnet ou 125 mL) de beurre, ramolli 2 cuillres th (10 mL) de sauce Worcestershire Une larme de sauce piquante au poivre rouge Prchau er le four 75F (190C). Dans un bol moyen, combiner la farine, le sel et le paprika. Dans un grand bol, battre le fromage, le beurre, la sauce Worcestershire et la sauce piquante avec un batteur lectrique jusqu consistance lgre et mousseuse. Ajouter graduellement le mlange de farine au mlange de fromage. Mlanger jusqu ce que la pte se tienne. Remplir la presse biscuits de pte, poser les disques voulus et presser les biscuits sur une plaque biscuits non graisse. Cuire pendant 10 12 minutes, jusqu ce que les biscuits soient dors. Dmouler et laisser refroidir sur une grille. Donne environ 8 douzaines de craquelins. *Ne pas utiliser du fromage pr-rp o ert dans le commerce.

Not recommended for use with refrigerated dough.

No se recomienda su uso en masa refrigerada.

Il nest pas recommand dutiliser de la pte biscuits rfrigre avec la presse.

Adobe Illustrator CS5 Backsaved to CS3 2104-4018OvalBW911101.psd None Helvetica Neue Lt Std, Gotham, Poynter Picked up from previous Instruction Sheet and changed to 6 panel per direction.

Product name/avor/size: Cookie Pro Ultra II Instruction Sheet

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Date: Agency: Artist: Proong:

10.11.11

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10.11.11 Time: The Design Image Group, Inc. M. Wason

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What could have possibly been a little too complicated process for the consumer was made easy by working closely with

illustrators to illuminate features and specific parts on product illustration. Instruction sheet also explains in detail how to use the

Cookie Pro Ultra II and includes recipe ideas.