1. Before initial and after subsequent uses, hand wash with warm soapy water and dry thoroughly.
2. For best spritz cookie results, use a cooled, natural aluminum baking sheet. Do not use parchment paper or nonstick pans.
3. Not recommended for use with refrigerated dough.
4. Do not force the trigger. If the dough is too stiff, let the dough sit at room temperature in the press for 10-15 minutes to soften.
5. For best results, use a thicker frosting.

To Form Spritz Cookies:
1. Turn knob so teeth on metal rod of plunger are facing away from the handle. Pull rod out to bring the plunger to the top of barrel. The smooth side of the metal rod should be facing the same direction as the handle.
2. Unscrew threaded ring at opposite end of barrel.
3. Form dough into log and insert into barrel. Insert your choice of spritz disc into threaded ring and gently screw the ring on to the barrel to secure.
4. Press plunger down gently to remove air. Rotate knob 180° so teeth on metal rod are facing towards the handle.
5. Hold press upright with ring resting firmly against a cooled, ungreased aluminum baking sheet.
6. Squeeze the trigger to form a cookie. One click makes one cookie, two clicks will form a thicker cookie.
7. Repeat with remainder of dough in press. Once barrel is empty, repeat steps above to refill.

To Decorate with Frosting:
1. Turn knob so teeth on metal rod of plunger are facing away from the handle. Pull rod out to bring the plunger to the top of barrel. The smooth side of the metal rod should be facing the same direction as the handle.
2. Unscrew threaded ring at opposite end of barrel. Carefully fill with thick buttercream frosting; thin frosting will not hold the designs as well.
3. Insert your choice of decorating tip into threaded ring and gently screw the ring on the barrel to secure.
4. Gently push metal rod to decorate. Change tips to vary designs.”