Russell Hobbs RHCP 021 Installation guide

INSTRUCTIONS AND WARRANTY
MODEL RHCP 021
RUSSELL HOBBS BISCUIT & COOKIE MAKER

Congratulations on purchasing our Russell Hobbs Biscuit and Cookie Maker. Each unit is
manufactured to ensure safety, reliability and ease of use.
Before use, please read these instructions carefully and keep them for further reference.
Pass them on if you pass the Biscuit/Cookie Maker on. Remove all packaging, but keep it
till you‟re satisfied the Biscuit/Cookie Maker is working.
IMPORTANT SAFEGUARDS
When using your Russell Hobbs Biscuit/Cookie Maker basic safety precautions should
always be followed including the following:
1. Read carefully and save all these instructions safe for future reference.
2. Make sure the power cord used corresponds to the one indicated on the rating label.
The cord to this appliance should be plugged into a 220V-250V AC electrical outlet
only.
3. To protect against risk of electric shock, do not put cord, plug or appliance in water or
other liquid.
4. Close supervision is necessary when any appliance is used near children or
irresponsible persons.
5. Unplug from outlet when not in use, before putting on or taking off parts and before
cleaning.
6. Avoid coming into contact moving parts.
7. The use of attachments not recommended or sold by the manufacturer may cause
fire, electric shock or injury.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter.
10. Do not let cord come into contact with any hot surfaces, including the stove.
11. Keep hands, hair clothing as well as utensils away from moving parts and Discs while
processing to prevent the risk of severe injury to persons, or damage to the
biscuit/cookie maker. Handle Discs and Tips carefully when removing, inserting or
cleaning.
12. Be certain Tube and Tube Cover is securely locked in place before operating
appliance. Do not attempt to remove the Tube or Cover while operating.
13. Before using, check that Tube has no presence of foreign objects,
14. Always place the unit on a flat, level surface.
15. Do not operate without nozzle or disc in place.
16. All users of this appliance must read and understand this Use and Care Guide before
operating or cleaning this appliance.
17. After you have filled the Tube with dough to make Biscuits/Cookies do not leave
unattended for a long period, rather finish or empty the Tube.
18. If this appliance begins to malfunction during use, immediately release the ON/OFF
Button. The biscuit/cookie maker will stop when the ON/Off Button is released.
Unplug the cord.
19. Do not use or attempt to repair the malfunctioning appliance.
20. Do not operate any appliance with a damaged cord or plug or after the appliance
malfunctions, or is dropped or damaged in any manner. We recommend you contact
Consumer Service for examination, repair or electrical or mechanical adjustment. If
this appliance falls or accidently becomes immersed in water, unplug it immediately.

Do not reach into the water! Do not use this appliance after it has fallen into or
becomes immersed in water.
21. To reduce the risk of injury to persons or property, never use this appliance in an
unstable position.
22. Always turn the power off at the power outlet before you insert or remove a plug.
Remove by grasping the plug – do not pull on the cord.
23. Turn the power off and remove the plug when the appliance is not in use and before
cleaning.
24. Do not use your appliance with an extension cord unless this cord has been checked
and tested by a qualified technician or service person.
25. Disconnect the plug from the power outlet if there is any problem during the
biscuit/cookie making process or prior to cleaning the appliance.
26. Do not use the appliance for any purpose other than its intended use as described in
this instruction book.
27. Do not place an appliance on or near a hot gas flame, electric element or on a heated
oven. Do not place on top of any other appliance.
28. Once the packaging has been removed, check the appliance is in full working order. If
in doubt, do not use the appliance and contact qualified service staff.
29. Packaging material (plastic bags, foam, polystyrene, etc.) should not be left within
reach of children as they could be a potential source of danger.
30. This appliance is for domestic use only. Any other use is to be considered improper
and invalidates the warranty.
31. For safety reasons and to avoid maintenance by unskilled persons, some appliances
are „sealed‟ using tamperproof screws. Such appliances should always be returned to
the nearest appointed Russell Hobbs agent for adjustment or repair if qualified.
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY
CHANGING THE PLUG
Should the need arise to change the fitted plug, follow the instructions below.
This unit is designed to operate on 230V current only. Connecting to other power
sources may damage the appliance. Connect a three-pin plug as follows:
The wires in this mains lead are coloured in accordance with the following code:
Green/Yellow = Earth
Blue = Neutral
Brown = Live

Electric Power
If the electrical circuit is overloaded with other appliances, your appliance may not operate
properly. It should be operated on a separate electrical circuit from other appliances.
INTRODUCTION
Congratulations on purchasing our Russell Hobbs Biscuit/Cookie Maker. Electric means
effortless ease of operation, manoeuvrability and newfound biscuit/cookie baking freedom.
No more rolling dough to change shapes! Simply change the disc and the batter for a dozen
new decorating designs and biscuits/cookies shapes.
Push button operation means each and every biscuit/cookie will be fashioned to perfection,
quickly and easily. Prepare a tray of biscuits/cookies in 2 minutes!
The Electric Biscuit/Cookie maker comes packed in its convenient Storage Box, complete
with 12 Stainless Steel interchangeable Biscuit/Cookie Discs, 1 Long Filler Tip, 8 Decorator
Tips, and 2 Cannoli Shell Forms.
Make bakery style biscuits/cookies in your own home… change from a Biscuit/Cookie Disc
to a Decorator Tip and you‟re ready to add the final flourishes to pastries, cakes and
candies. Use the Filler Tip to fill cupcakes and pastries. Wrap dough around the Cannoli
Shell Forms for frying.
Create your own fresh, delicious filling to prepare professional looking and great-tasting
cannoli for family and friends.
Before using for the first time
1. Carefully unpack the Biscuit/Cookie Maker and all the accessories
2. After unpacking wash the Biscuit/Cookie Discs, Filler Tip, Filler Tip/Decorator
Tip Adaptor, Decorator Tips, Cannoli Shell Forms, Tube Cover, Tube, Cam
Disc, Press Disc and Cam Shaft with warm, soapy water. Rinse and dry
thoroughly.
3. Ensure the unit is unplugged and then wipe all surfaces with slightly a
moistened, soft cloth and dry thoroughly. Never immerse thee Motor Body,
plug or cord in water or any other liquid. Do not use steel, wool, scouring pads
or abrasive cleaners as they will damage the finish.
4. Thoroughly dry all parts so that no water enters the Motor Body.

GETTING TO KNOW YOUR RUSSELL HOBBS ELECTRIC BISCUIT/COOKIE
MAKER
Before using your Electric Biscuit/Cookie Maker for the first time, you must become
familiar with all of the parts. Read all instructions and safeguards carefully.
1. Motor Body
2. ON/OFF Button
3. Cam Disc (P/N 70701B)
4. Electric Cord with Polarised Plug
5. Cam Shaft (P/N 70702B)
6. Press Disc (P/N 70703B)
7. Tube (P/N 70704)
8. Biscuit /Cookie Disc
9. Tube Cover (P/N 70706B)
10. 2 Cannoli Shell Forms (P/N 71558- 1piece)
11. 10mm Filler Tip (P/N 71159)
12. Filler/Decorator Tip Adapter (P/N 70705B)
13. Decorator Tip
14. Filler Tip/Decorator Tip Cover (P/N 70707B)
15. Storage Box (not pictured) (P/N 71160)

BISCUIT AND COOIE MAKER DISCS & DECORATING TIPS
12 Cookie Discs
Figure 2
Cookie Discs Set
8 Decorator Tips
(P/N 70708-Set)
Figure 3
Decorator Tips Set (P/N –70709- Set)
Individual Tips
(P/N 70709-1, 70709-2, 70709-3, 70709-4,
70709-5, 76709-6, 70709-7, 70709-8)
Individual Discs:
(P/N 70708-1)
(P/N 70708-2)
(P/N 70708-3)
(P/N 70708-4)
(P/N 70708-5)
(P/N 70708-6)
(P/N 70708-7)
(P/N 70708-8)
(P/N 70708-9)
(P/N 70708-10)
(P/N 70708-11)
(P/N 70708-12)

ASSEMBLY INSTRUCTIONS
1. Unplug from outlet before assembly or disassembly of parts. Attach the Cam Shaft to
the Press Disc by inserting the stem of the Shaft into the Press Disc‟s centre hole.
Press firmly. You will hear a click as the Shaft snaps in place. (See Figure 4)
2. Line the tabs on the Motor Body up with the slots on the Cam Disc. Insert Cam Disc
into the Motor Body. Using the two grips on the Cam Disc, turn slightly clockwise until
the Disc clicks into position. (See Figure 5)
3. Fit the Shaft all the way inside the unit, the outside contours of the 2 Discs will line
up. (See Figure 6).
NOTE: Turn Cam Disc one click counter clockwise if Shaft is difficult to insert
into Motor Body.
Figure 6
4. Select a Disc and place it inside the Tube Cover, then place the Tube into the Tube
Cover, turning clockwise until locked. (See Figure 7)
5. If a Filler Tip or Decorator Tip is used, fit the desired Tip over the Filler/Decorator Tip
Adapter and secure it with the Filler Tip/Decorator Tip Cover. Place the Filler Tip
Assembly inside the Tube Cover. Place the Tube into the Tube Cover and turn
clockwise until locked. ( See Figures 8A and 8B)

6. With a spoon or spatula, load freshly prepared biscuit or cookie dough/filling into the
top of the Tube.
NOTE: In order to ensure proper operation, do not fill the tube past the MAX Fill
Line. DO NOT OVERFILL!
7. Look inside the Tube to see the ridges extending from top to bottom. These ridges
align with the outside contours of the 2 Discs. Grasp the Tube firmly and turn
clockwise until the Tube locks into position. (See Figure 9)
8. The Biscuit/Cookie Maker is now fully assembled and ready for use.
Figure 9

INSTRUCTIONS FOR MAKING BISCUITS/COOKIES
The proper consistency of the biscuit or cookie dough is very important. If the dough is too
stiff, it won‟t release from the Biscuit/Cookie Maker. If the dough is too soft or sticky, chill in
the refrigerator for 15 minutes. For best results use the recipes in this booklet until you get a
feel for the proper consistency of the dough.
We do not recommend using store-bought refrigerated biscuit /cookie dough.
1. Plug the fully assembled and filled Biscuit/Cookie Maker into a standard electrical
outlet.
2. Stand the Biscuit/Cookie Maker upright and press against the surface of the
biscuit/cookie sheet. (See Figure 10). The Biscuit/Cookie Maker has been specially
designed for thumb operation. Thumb operation provides better balance for placing
the biscuit/cookie shapes on the biscuit/cookie sheets.
3. When the Tube is filled with biscuit/cookie dough and the ON/OFF Button is pressed,
the Press Disc pushes downward, forcing the dough through the Disc or Tip to form
an attractive biscuit/cookie or decoration.
4. Holding the Biscuit/Cookie Maker in position against the biscuit/cookie sheet, press
and hold the ON/OFF Button until the air pockets have been removed and the dough
starts to emerge from the openings in the Biscuit/Cookie Disc.
5. Press a biscuit/cookie for 2 seconds and note the result.
NOTE: The time to press each biscuit or cookie will be based on the desired
thickness and shape of your biscuit or cookie and the dough you are using.
6. Release the ON/OFF Button and quickly step to the next position on the
biscuit/cookie sheet. (See Figure 11)
Figure 10 Figure 11
NOTE: It may be necessary to experiment with varying times and pressure until
the desired biscuit/cookie thickness is achieved.

Refilling the Biscuit/Cookie Maker
1. The see-through Tube allows you to check the remaining dough/batter. Unplug the
Biscuit/Cookie Maker
2. Hold the Tube pointing downward with one hand and turn the Tube Cover counter
clockwise. This will unlock the Tube Cover and the Biscuit/Cookie Disc or Tip.
Remove the Disc or Tip Assembly and set all parts aside.
3. Hold the Handle of the Motor Body with one hand. With the other hand turn the Tube
counter clockwise until the Tube is free from the Motor Body.
4. Remove the Tube from the Motor Body. Pull the Cam Shaft with press Disc out of thr
Motor Body. Rinse and dry thoroughly.
CAUTION: Avoid any contact of any liquid with the inside of Motor Body.
5. Because of dough build-up, sometimes it may be necessary to clean the Cam Disc
before refilling the Biscuit/Cookie Maker. First remove the Cam Disc from the Motor
Body. Using the two grips on the Cam Disc, firmly turn the Disc counter clockwise
until it lifts out easily.
6. Clean the Cam Disc with soapy water, rinse and dry thoroughly.
NOTE: Clean and thoroughly dry all parts. Avoid any contact with any liquid
and the inside of the Motor Body.
7. Assemble the Cam Disc, Cam Shaft and press Disc onto the Biscuit/Cookie Maker
Motor Body, following the Assembly Instructions.
8. Reattach the Biscuit/Cookie Disc or Tip Assembly and securely lock into place with
the Tube cover.
9. Fill the Tube with freshly prepared biscuit/cookie dough up to the MAX Fill Line.
NOTE: To ensure proper operation, do not fill the Tube past the MAX Fill Line.
DO NOT OVERFILL!
10. Attach the Tube to the Motor Body. Grasp the Tube firmly and turn clockwise until the
Tube is locked into position. (See Figure 9)
11. Your Biscuit/Cookie Maker is now fully assembled and ready for use.
Join Body with filled Tube. Turn clockwise to lock into position.
Figure 9

Hints for best results
We do not recommend using store-bought refrigerated Biscuit/Cookie dough.
Avoid greased or non-stick biscuit/cookie sheets, as they will not hold the shape of
the biscuit/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
biscuit/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 the dough has been loaded, use it immediately.
Biscuit/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 biscuit/cookie dough for the preparation of biscuits/cookies.
Use Tips with soft dough for decorating canapés, candies, biscuits, 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 biscuits/cookies per batch will vary with each recipe, the
Biscuit/Cookie Disc used and the thickness of the biscuits/cookies.
When using a recipe that calls for finely grated ingredients, use a Biscuit/Cookie Disc
with large holes. We recommend using Biscuit/Cookie Discs 3, 4, 5 and 10 to prevent
the Disc from becoming clogged with biscuit or cookie dough.
Biscuit/Cookie Discs - bakery style biscuits/cookies.
Choose from any one of the Cookie Discs below to make beautiful bakery style cookies.

Filler Tips Shapes
Choose from any one of the Filler Tips below to decorate and add textures, colours or
flavours to biscuits/cookies, cakes and candies.
Basic Round Tip (Tip #1)
Use this Tip to fill cream puffs or jelly doughnuts.
Crown Tips (Tip #5)
The bottom edge is flat and the top is ridged. Use this Tip to decorate fruits, vegetables or
crackers, or to prepare beautiful canapés with delicious cream cheese spreads.
Modified Star Tip (Tip #9)
Use to create exaggerated swirls and ridges. For a gourmet dessert, fill your favourite snifter
with swirls of luscious chocolate mousse.
Have fun and experiment with different motions while decorating cookies. A back and forth
motion creates a „ribbon‟ effect. Create soft swirls by using a circular motion.
USER MAINTENANCE INSTRUCTIONS
This electric Biscuit/Cookie Maker requires little maintenance. It contains no user-
serviceable parts. Any servicing requiring disassembly other than cleaning must be
performed by a qualified appliance repair technician.
CAUTION: Do not immerse Motor Body, cord or plug in water or any other
liquid.

CLEANING
To keep your Biscuit/Cookie Maker operating properly, we recommend cleaning after each
recipe.
1. Unplug the Biscuit/Cookie Maker.
2. Hold the Tube pointing down with one hand and turn the Tube Cover counter
clockwise. This will unlock the Tube Cover and the Biscuit/Cookie Disc or Tip.
Remove the Disc or Tip Assembly and set all parts aside.
3. Hold the Handle of the Motor Body with one hand. With the other hand, turn the Tube
counter clockwise until the Tube is free from the Motor Body.
4. Remove the Tube from the Motor Body. Pull the Cam Shaft with Press Disc out of the
Motor Body. Rinse and dry thoroughly.
CAUTION: Avoid any contact of any liquid with the inside of Motor Body.
5. Remove the Cam Disc from the Motor Body. Using the two Grips on the Cam Disc,
firmly turn the Disc counter clockwise until the Disc lifts out easily.
6. Clean the Cam Disc with soapy water, rinse and dry thoroughly.
7. Wash the Biscuit/Cookie Discs, Filler Tips, Filler Tip/Decorator Tip Adapter, Decorator
Tips, Cannoli Shell Forms, Tube Cover, Tube Cam Disc, press Disc and Cam Shaft
immediately after each use in warm soapy water. Rinse and dry thoroughly.
DO NOT WASH IN THE DISHWASHER
8. The Filler/Decorator Tip and Biscuit/Cookie Discs are made of Stainless Steel and
should be cleaned with a soft cloth or sponge. Dry immediately after cleaning to avoid
spotting. Do not put Discs or Tips into dishwasher, as they will discolour.
9. Wipe the exterior of the Motor Body with a soft, damp cloth. Dry thoroughly.
10. Do not use steel wool, scouring pads or abrasive cleansers as they will damage the
finish.
11. As the Filler/Decorator Tip and Biscuit/Cookie Discs get older, they may darken in
colour. This is normal and in no way interferes with the use of the product.
12. A stiff brush will aid in cleaning the inside Tube and Filler/Decorator Tip.
STORING THE APPLIANCE
1. Clean the Biscuit/Cookie Maker as instructed above.
2. When the unit is not in use, be sure to leave it unplugged.
3. Store the Biscuit/Cookie Maker and all parts in the Storage Box in a clean, dry
location.

CREATE YOUR OWN BISCUIT AND COOKIE RECIPES!
Use your imagination to create fabulous, professional-looking decorated and flavoured
biscuits/cookies. It‟s simple! Use the Basic Butter Cookie Recipe below and where you see
this symbol choose your own colors, flavors and topping. The possibilities are endless.
Basic Butter Biscuit/Cookie recipe
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 Colours, Flavour 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 Colours:
Red + Blue = Purple, Yellow + Blue = Green, Red + Yellow = Orange
Holiday Butter Biscuits/Cookies
1/2 cup butter, softened
1/2 cup margarine, softened
3/4 cup sugar
1 egg
food colouring
2-1/4 cups all-purpose flour
1/4 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon almond extract
coloured sugar crystals
1. Preheat oven to 375°F.
2. Use an electric mixer to cream the butter and margarine together until fluffy.
Gradually beat in the sugar.
3. Add the egg and a few drops of colouring (Red for Valentine‟s Day, Green for
Christmas Trees) and mix well.
4. Sift the flour, baking powder and salt together. Add half of the flour mixture to the
butter mixture and blend until smooth. Repeat with the rest of the flour mixture.

5. Fill the Biscuit/Cookie Maker with dough and select any Biscuit/Cookie Disc. Select
Biscuit/Cookie Disc 5 for Valentine‟s Day, Disc 1 for Christmas Trees or any other.
Form the cookies on ungreased biscuit/cookie sheets. Decorate with coloured sugar
crystals
6. Bake for 10-12 minutes. Remove from the biscuit/cookie sheets and cool on wire
racks.
Yield: 6 to 7 dozen
Lemon Drop Biscuits/Cookies
1/2 cup butter, softened
1/2 cup margarine, softened
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 tablespoon lemon juice
1 teaspoon finely grated lemon rind
2-1/2 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon salt
powdered sugar
1. Preheat oven to 375°F.
2. Use an electric mixer to cream the butter and margarine together until fluffy.
Gradually beat in the white and brown sugar.
3. Add egg, lemon juice and lemon rind, mix well.
4. Sift the flour, salt and baking soda together. Add half of the flour mixture to the
butter mixture and beat until smooth. Repeat with the rest of the flour mixture.
5. Fill the Biscuit/Cookie Maker with dough and select Biscuit/Cookie Disc 4 or any
other. Form the cookies on ungreased biscuit/cookie sheets.
6. Bake for 10-12 minutes. Remove from biscuit/cookie sheets and cool on wire
racks. Dust with powdered sugar.
Yield: 6 to 7 dozen
NOTE: When using a recipe that calls for finely grated ingredients, use a
Biscuit/Cookie Disc with large holes. We recommend using Biscuit/Cookie Discs 3, 4
and 10 to prevent the Disc from becoming clogged with biscuit and cookie dough.
Chocolate Kiss Biscuits/Cookies
1/2 cup butter, softened
1 cup sugar
1 egg
2 tablespoons milk
2 cups cake flour
1/4 teaspoon salt
1/2 cup milk chocolate chips, melted and cooled
coloured sugar crystals or powdered sugar

1. Preheat oven to 375°F.
2. Use an electric mixer to cream the butter until fluffy. Gradually beat in the sugar.
3. Add the egg and milk and mix well.
4. Sift the cake flour and salt together. Add half of the flour mixture to the butter and
beat until smooth. Repeat with the rest of the flour mixture.
5. Mix in the cooled chocolate.
6. Fill the Biscuit/Cookie Maker with dough and select Biscuit/Cookie Disc 9 or any
other. Form the cookies on ungreased biscuit/cookie sheets.
7. Bake for 8-10 minutes. Remove from biscuit/cookie sheets and cool on wire
racks. Decorate with coloured sugar crystals or dust with powdered sugar.
Yield: 5 to 6 dozen
Snowflake Biscuits/Cookies
1/2 cup butter, softened
1/2 cup margarine, softened
3 ounces cream cheese, softened
1 cup sugar
1egg yolk
1-1/2 teaspoon coconut extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
powdered sugar
1. Preheat oven to 375°F.
2. Use an electric mixer to cream the butter and margarine until fluffy. Gradually
beat in the cream cheese and sugar.
3. Add the egg yolk and coconut extract and mix well.
4. Sift the flour, baking soda, salt and cinnamon together. Add half of the flour
mixture to the butter and beat until smooth. Repeat with the rest of the flour
mixture.
5. Fill the Biscuit/Cookie Maker with dough and select Biscuit/Cookie Disc2, 6, 8 or
10 or any other. Form the cookies on ungreased biscuit/cookie sheets.
6. Bake for 10-12 minutes. Remove from biscuit/cookie sheets and cool on wire
racks.
Yield: 7 to 8 dozen
Orange Crisp Biscuits/Cookies
1/2 cup butter, softened
1/2 cup margarine, softened
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon orange extract
1 egg
1 teaspoon finely grated orange rind
2-1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda

1. Preheat oven to 375°F.
2. Use an electric mixer to cream the butter and margarine until fluffy. Gradually
beat in the white sugar, brown sugar and orange extract.
3. Add the egg and orange rind and mix well.
4. Sift the flour, baking soda and salt and together. Add half of the flour mixture to
the butter and beat until smooth. Repeat with the rest of the flour mixture.
5. Fill the Biscuit/Cookie Maker with dough and select Biscuit/Cookie Disc10 or any
other. Form the cookies on ungreased biscuit/cookie sheets.
6. Bake for 10-12 minutes. Remove from biscuit/cookie sheets and cool on wire
racks.
Yield: 8 to 9 dozen
NOTE: When using a recipe that calls for finely grated ingredients, use a
Biscuit/Cookie Disc with large holes. We recommend using Biscuit/Cookie Discs 3, 4
and 10 to prevent the Disc from becoming clogged with biscuit and cookie dough.
Almond Spritz Biscuits/Cookies
1/2 cup butter, softened
1/2 cup margarine, softened
3/4 cup sugar
1 egg
1 teaspoon almond extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking powder
dash of salt
1. Preheat oven to 375°F.
2. Use an electric mixer to cream the butter and margarine together until fluffy.
Gradually beat in the sugar.
3. Add the egg and almond extract; mix well.
4. Sift the flour, salt and baking powder together. Add half of the flour mixture to the
butter mixture and beat until smooth. Repeat with the rest of the flour mixture.
5. Fill the Biscuit/Cookie Maker with dough and select Biscuit/Cookie Disc3, 7 or
any other. Form the cookies on ungreased biscuit/cookie sheets.
6. Bake 10-12 minutes. Remove from biscuit/cookie sheets and cool on wire racks.
Yield: 4 to 5 dozen
Gingersnap Biscuits/Cookies
1/2 cup butter, softened
1/2 cup margarine, softened
3/4 cup brown sugar
3/4 cup molasses
1 egg
4 cups all-purpose flour
1/4 teaspoon salt
1-1/2 teaspoons baking soda
2-1/2 teaspoons allspice

1. Preheat oven to 375°F.
2. Use an electric mixer to cream the butter and margarine together until fluffy.
Gradually beat in the brown sugar.
3. Add the molasses and egg and mix well.
4. Sift the flour, baking soda, salt and allspice together. Add half of the flour mixture
to the butter mixture and beat until smooth. Repeat with the rest of the flour
mixture.
5. Fill the Biscuit/Cookie Maker with dough and select Biscuit/Cookie Disc 6 or any
other. Form the cookies on ungreased biscuit/cookie sheets.
6. Bake 10-12 minutes. Remove from biscuit/cookie sheets and cool on wire racks.
Yield: 8 to 9 dozen
Cheese Crackers
1 cup butter, softened
2 cups all-purpose flour
1 teaspoon garlic powder
2 teaspoons sesame seeds
1/4 teaspoon cayenne pepper
dash of salt
dash of pepper
1 pound sharp white cheddar cheese, grated
1. Preheat oven to 375°F.
2. Use an electric mixer to cream the butter until fluffy. Gradually add the flour, garlic
powder, sesame seeds, cayenne pepper, salt and pepper, mixing until well
blended.
3. Add the cheese and mix well.
4. Fill the Biscuit/Cookie Maker with dough and select Biscuit/Cookie Disc10. Form
the cookies on ungreased biscuit/cookie sheets.
5. Bake 12-15 minutes or until golden brown.
Yield: 9 to 10 dozen crackers
Strawberries with Cream Cheese Filling
8 oz. cream cheese, softened
1/3 cup granulated sugar
1/4 cup lemon juice
1-1/2 tablespoons fresh lemon zest
14 to 16 large strawberries
1. Wash strawberries and cut the top open, core center leaving part of the fruit
intact.
2. Use an electric mixer to cream the cream cheese, sugar, lemon juice and lemon
zest until fluffy.
3. Fill the Biscuit/Cookie Maker with the filling and add the Filler Tip.
4. Squeeze cream cheese filling into each strawberry.
5. Sprinkle with powdered sugar and chill until ready to serve.
Yield: 14-16 large strawberries

Three Cheese Stuffed Manicotti
Sauce
1 clove of garlic, minced
1/4 cup chopped onion
1 tablespoon olive oil
1 (16-1/2-oz.) can chopped tomatoes
1 (8-oz.) can tomato sauce
1 teaspoon sugar
1-1/2 teaspoons dried Italian seasoning
Filling
8 manicotti shells
2 eggs, beaten
2 cups shredded mozzarella cheese
1-1/2 cups ricotta cheese
1/2 cup grated parmesan cheese
1/4 cup snipped fresh parsley
1/2 teaspoon dried Italian seasoning
1/8 teaspoon pepper
1. Cook the manicotti according to package directions. Drain and rinse shells in cold
water.
2. To make the sauce, cook the onions and garlic in hot olive oil until tender. Add un-
drained tomatoes, tomato sauce, sugar and dried Italian seasoning. Bring to a
boil, reduce heat. Simmer uncovered for 20-25 minutes, or until thick. Remove
from heat.
3. For the filling, stir together the eggs, half the mozzarella cheese, ricotta cheese,
parmesan cheese, parsley, dried Italian seasoning and pepper.
4. Fill Biscuit/Cookie Maker Tube with filling. Add the Filler Tip and fill manicotti.
5. Pour half of the sauce mixture into a 2-quart rectangular baking dish. Arrange
stuffed manicotti in the baking dish. Pour remaining sauce over shells. Sprinkle
remaining mozzarella cheese on top.
6. Manicotti may be covered and chilled in the refrigerator for up to 24 hours or bake
in a 350°F oven for 35-40 minutes, or until heated throughout.
Yield: 8 stuffed manicotti
Cheesecake Cups
6 oz. cream cheese
3 tablespoons granulated sugar
1 teaspoon flour
1 egg
1/2 teaspoon vanilla
2 teaspoon lemon juice
30 pre- cooked 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 flower together. Add
the egg, vanilla and lemon juice; mix well. Chill in refrigerator for 1 hour.
3. Fill the Biscuit/Cookie Maker Tube with chilled filling and add Filler Tip.
4. Place fillo shells on a baking sheet and carefully fill each filling. Top with a cherry.

5. Bake for 12-15 minutes.
6. Let cool for 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 Biscuit/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
Butterscotch Meringue Kisses
2 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cups sugar
1/3 cup crushed butterscotch candy pieces
1. Preheat 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 the Biscuit/Cookie Maker Tube with filling and add Filling Tube.
5. Dispense in a vertical motion creating small mounds on biscuit/cookie sheet
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 oven until completely cool. Remove from the biscuit/cookie sheet and
store in an airtight container.
Yield: 18-24 meringue kisses