Weston Attachments for Weston #8 Meat Grinders - Manual (Page 8)

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NOTE: It is IMPORTANT TO FOLLOW ALL of the manufacturers instructions
for the grinder that will be used. Failure to do so may cause injury!
1. Attach the grinder head to the motor unit (Figure A).
2. Insert the auger into the grinder head.
3. Place the stuffing spacer into the grinder head.
4. Place the
Cookie Cap through the front ring nut.
5. Position the Cookie
Cap so that the Cookie
Slider Slots are vertical
(Figure B).
6. Screw the front ring
nut onto the grinder head.
DO NOT OVER-TIGHTEN
the front ring nut.
7. Slide the Cookie Slider
into the Cookie Slider Slots in
the Cookie Cap.
8. Install the grinder tray to
the grinder head.
9. ALWAYS use the stomper
to push food into the grinder
head.
ASSEMBLY INSTRUCTIONS
/
FIGURE A
FIGURE B
Grinder Head
Auger Stuffing
Spacer Cookie
Cap
Front
Ring Nut
Cookie
Slider
Cookie
Cap
Slider
Slots
Stomper
Grinder
Tray
FIGURE C
Cookie
Slider
Cookie
Cap
NOTE: It is IMPORTANT TO FOLLOW ALL of the
manufacturers instructions for the grinder that will
be used. Failure to do so may cause injury!
1. With the
Cookie Attachment installed,
slide the Cookie Slider over to the desired
cookie style.
2. Turn on the grinder.
3. Form the cookie dough into 1” (2.5cm)
balls.
4. Drop the cookie dough balls one by one
into the grinder head. Push down as needed
with the stomper (Figure D).
5. As the cookie dough extrudes, place the
long cookie shapes onto a clean, flat surface.
Cut the cookie dough into workable strips as
needed.
6. Cut the cookie dough strips into the
desired thickness.
7. Bake as directed.
USING THE COOKIE ATTACHMENT
WARNING!
Before cleaning, assembling or disassembling the grinder,
make sure the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE!
ALWAYS unplug the grinder when not in use.
FIGURE D
Stomper
Cookie
Cap
Cookie
Slider
RECIPES
SUGAR COOKIE DOUGH
1-1/2 cups all-purpose flour 1/2 tsp baking powder
1/8 tsp salt 1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar 1 egg
3/4 tsp vanilla extract
.
In a medium-size bowl, whisk together flour, baking powder and salt, set aside
.
In a large bowl, beat butter and sugar until smooth, about 2 minutes
.
Beat in egg and vanilla
.
On low speed, beat in flour mixture until just combined
.
Divide the dough in half and form each half into a disk
.
Wrap in plastic wrap and refrigerate 4 hours or overnight
.
Heat oven to 350 o F
.
On a lightly floured surface, roll out one disk to strip
.
Break off pieces and form the cookie dough into 1” (2.5 cm) balls
.
Attach the Cookie Attachment to a grinder, following the provided instructions
.
Drop the cookie dough balls one by one into the grinder head, push down as
needed with the stomper
.
As the cookie dough extrudes, place the long cookie shapes onto a clean, flat
surface, cut the cookie dough into workable strips as needed.
.
Cut the cookie dough strips into the desired thickness
.
Bake for 10 to 12 minutes, or until lightly golden around edges
.
Remove cookies to wire racks to cool completely
.
Repeat with remaining half of dough
.
When completely cool, cookies may be stored in an airtight container up to 2 weeks
ROYAL ICING
1 lb confectioner’s sugar 2 Tbsp powdered egg whites
5-6 Tbsp water food coloring
.
In large bowl, with mixer on low, beat together all ingredients until well combined
.
Increase speed to high, continue to beat until stiff peaks form
.
Pipe icing onto the cookies
.
If not using immediately, press plastic wrap directly onto surface of icing and store
in refrigerator for up to 1 week (bring icing to room temperature before using)
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