LAYER COOKIE TONGS

Abstract

Layer cookie tongs include a first arm connected to a first handle and a second arm connected to a second handle. A swivel joint connects the first arm to the second arm. A layer cookie has a first cookie layer, a second cookie layer and a middle filling layer. A filling groove is formed as an indented portion of the middle filling layer edge from the first cookie layer edge and the second cookie layer edge. The first arm and the second arm are configured to engage the filling groove. The first arm as a first arm indent, and the second arm has a second arm indent.

Claims

1. Layer cookie tongs comprising: a. a first arm connected to a first handle; b. a second arm connected to a second handle; c. a swivel joint connecting the first arm to the second arm; d. a layer cookie comprising a first cookie layer, a second cookie layer and a middle filling layer; and e. a filling groove formed as an indented portion of the middle filling layer edge from the first cookie layer edge and the second cookie layer edge, wherein the first arm and the second arm are configured to engage the filling groove.

2. The layer cookie tongs of claim 1, wherein the first arm as a first time indent, and wherein the second arm has a second arm indent.

3. The layer cookie tongs of claim 1, wherein the first arm is configured to engage the first cookie layer edge and the second cookie layer edge, and wherein the second arm is configured to engage the first cookie layer edge and the second cookie layer edge.

4. The layer cookie tongs of claim 1, wherein the first arm and the second arm both have a flexible arm portion and a rigid arm portion.

5. The layer cookie tongs of claim 1, wherein the first arm and the second arm both have an arm engagement edge, wherein the arm engagement edge is configured to engage the first cookie layer edge at a first cookie contact, and is configured to engage the second cookie layer edge at a second cookie layer contact.

6. The layer cookie tongs of claim 5, wherein the first arm as a first arm indent, and wherein the second arm has a second arm indent, wherein the arm engagement edge is formed at the first arm indent and the second arm indent.

7. The layer cookie tongs of claim 5, wherein the first arm is configured to engage the first cookie layer edge and the second cookie layer edge, and wherein the second arm is configured to engage the first cookie layer edge and the second cookie layer edge.

8. The layer cookie tongs of claim 5, wherein the first arm and the second arm both have a flexible arm portion and a rigid arm portion.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0010] FIG. 1 is a front view of the present invention in closed position.

[0011] FIG. 2 is a front view of the present invention in open position.

[0012] FIG. 3 is a view of the present invention grasping a layer cookie.

[0013] FIG. 4 is a side view of the present invention in closed position.

[0014] FIG. 5 is a side view of the present invention in closed position.

[0015] FIG. 6 is a front view of the present invention in closed position when the flexible portion is elongated.

[0016] FIG. 7 is a front view of the present invention in open position when the flexible portion elongated.

[0017] The following callouts can be a useful guide for referencing the callout numbers on the drawings. [0018] 20 Tongs [0019] 21 First Arm [0020] 22 Second Arm [0021] 23 First Handle [0022] 24 Second Handle [0023] 25 First Arm Indent [0024] 26 Second Arm Indent [0025] 27 First Arm Tip [0026] 28 Second Arm Tip [0027] 29 Swivel Joint [0028] 30 Layer Cookie [0029] 31 First Cookie Layer [0030] 32 Second Cookie Layer [0031] 33 Middle Filling Layer [0032] 34 Filling Layer Edge [0033] 35 First Cookie Layer Edge [0034] 36 Second Cookie Layer Edge [0035] 37 Cookie First Contact [0036] 38 Cookie Second Contact [0037] 39 Filling Layer Edge Contact [0038] 41 Filling Groove [0039] 42 Flexible Arm Portion [0040] 43 Rigid Arm Portion [0041] 44 Cookie Profile [0042] 45 Arm Profile [0043] 46 Arm Engagement Edge

DISCUSSION DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT

[0044] As seen in FIG. 1, a pair of tongs 20 has a first arm 21 and a second arm 22. A first handle 23 is attached to the first arm 21, and a second handle 24 is attached to a second arm 22. The first arm 21 has a first arm indent 25 and the second arm has a second arm indent 26. The first arm 21 has a first arm tip 27 and the second arm has a second arm tip 28. The first arm 21 and the second arm 22 are connected at a swivel joint 29. The first arm and the second arm can be formed from elongated cylindrical steel rods.

[0045] As seen in FIG. 2, a pair of tongs 20 is in the open position where the first arm 21 is biased away from the second arm 22. The first handle 23 is also biased away from the second handle 24. The first arm indent 25 and the second arm indent 26 are preferably shaped to conform to and external periphery of a layer cookie. The first arm tip 27 and the second arm tip 28 are preferably slightly rounded to allow grasping of the layer cookie. The swivel joint 29 allows the first arm 21 to swivel relative to the second arm 22.

[0046] As seen in FIG. 3, a first arm tip 27 and a second arm tip 28 of the tongs 20 can grasp the layer cookie 30 around a cookie profile 44 which is attached to the arm profile 45 at an arm engagement edge 46. The engaging portion of the tips are preferably radiused to conform to a radius of the cookie. The layer cookie 30 preferably has a filling groove 41 defined around a central periphery of the cookie. The first arm and the second arm can have a flexible arm portion 42 and a rigid arm portion 43 so that a user can hold the tongs 20 at the rigid arm portion 43 and then the flexible arm portion 42 act as leaf springs so that the arm profile 45 having the arm engagement edge 46 can apply optimum bias to the cookie profile 44. Optimum bias allows grasping without disassembly of the cookie.

[0047] As seen in FIG. 4, the tongs 20 engage the layer cookie 30 via a first arm 21 and a second arm 22. The first cookie layer 31 and the second cookie layer 32 can sandwich a middle filling layer 33. The middle filling layer 33 preferably includes a filling layer edge 34 at a circumferential periphery of the middle filling layer 33. The first arm 21 engages the first cookie layer edge 35 of the first cookie layer 31 and engages the second cookie layer edge 36 of the second cookie layer 32. The first cookie contact 37 occurs at the first cookie layer edge 35, and the second cookie contact 38 occurs at the second cookie layer edge 36. Additionally, the first arm 21, and the second arm 22 can engage to a filling layer edge 34.

[0048] As seen in FIG. 5, the tongs 20 may have a profiled cross-section pair of arms including the first arm 21 and the second arm 22. The pair of arms can engage the layer cookie 30 at the filling groove 41 between the first cookie layer 31 and the second cookie layer 32 at a middle filling layer 33. The profile can be a bullnose profile.

[0049] As seen in FIG. 6, the tongs 20 can have a different length of the flexible portion, where the first arm 21 and the second arm 22 are both elongated while the first handle 23 and the second handle 24 are not. The first arm indent 25 and the second arm indent 26 may provide a spring bias that is adapted to the texture of the layer cookie. Similarly, the first arm tip 27 and the second arm tip 28 can be used to engage the left and right sides of the cookie. In this way, the cookie can be grasped using the flexible tips.

[0050] As seen in FIG. 7, the tongs 20 in open position with a longer flexible portion in open position can have a first arm 21 extending parallel to a second arm 22 to allow for grasping a larger size cookie. Preferably, the layer cookie is configured to lodge in the first arm indent 25 and the second arm indent 26. The first arm indent and the second arm indent can have a radius of curvature configured to conform to the circular disc-shaped cookie.

[0051] The first and second cookie layer can be made with a dough such as a dough including butter, powdered sugar, dark cocoa powder, salt, vanilla and flour. The cream filling middle layer can be made with a mixture including powdered sugar, melted butter, vanilla extract, and water. The first cookie layer, the second cookie layer and the middle filling layer are preferably disc-shaped such that the first cookie layer and the second cookie layer have a larger diameter than the middle filling layer. The first and second cookie layers are more rigid than the middle filling layer. The dough for the first and second cookie layer can be made with a recipe having the proportions of 1½ cups butter, 1 cup sugar, ½ cup dark cocoa powder, ½ teaspoon salt, 2 teaspoons vanilla, and 1½ cups flour. The cream middle filling layer can be made with a recipe having the portions of 3 cups powdered sugar, ½ cup butter, 2 tablespoons vanilla extract and water.

[0052] The first and second cookie layers are baked at 350° F. for approximately 10 minutes. Preferably, the diameter of the middle filling layer has a ratio to the first cookie layer and the second cookie layer of 90%. The middle filling layer has a tensile force sufficient to retain the cookie layers while dipping.