KITCHENAID KSMc50 - Manual (Page 41)

39
Macadamia chocolate chunk cookies
1 cup firmly packed
brown sugar
3 ⁄
4
cup sugar
1 cup margarine or
butter, softened
2 teaspoons vanilla
2 eggs
2
1 ⁄
4
cups all-purpose
flour, divided
1 ⁄
2
cup unsweetened
cocoa powder
1 teaspoon baking
soda
1 ⁄
2
teaspoon salt
1 package (8 oz.)
semi-sweet baking
chocolate, cut into
small chunks
1 jar (3 1 ⁄
2
oz.)
macadamia nuts,
coarsely chopped
Place brown sugar, sugar, margarine, vanilla, and eggs
in mixer bowl. Attach bowl and flat beater to mixer.
Turn to Speed 2 and mix about 30 seconds. Stop and
scrape bowl. Turn to Speed 4 and beat about minute.
Stop and scrape bowl.
Add cup flour, cocoa powder, baking soda, and salt.
Turn to Stir Speed and mix about 30 seconds. Gradually
add remaining ⁄
4
cups flour and mix about 30 seconds
longer. Turn to Speed 2 and mix about 30 seconds.
Turn to Stir Speed and add chocolate chunks and nuts,
mixing just until blended.
Drop by rounded teaspoonfuls onto greased baking
sheets, about 2 inches apart. Bake at 325°F for 2 to
3 minutes, or until edges are set. DO NOT OVERBAKE.
Cool on baking sheets about minute. Remove to wire
racks and cool completely.
Yield: 48 servings ( cookie per serving).
Per serving: About 25 cal, 2 g pro, 6 g carb,
7 g fat, 9 mg chol, 07 mg sod.
Sugar cookies
1 cup margarine or
butter, softened
1 teaspoon vanilla
3 ⁄
4
cup sugar
2 eggs, beaten
1 teaspoon cream of
tartar
1 ⁄
2
teaspoon baking
soda
1 ⁄
4
teaspoon nutmeg
1 ⁄
4
teaspoon salt
2 cups all-purpose
flour
Sugar
Place margarine and vanilla in mixer bowl. Attach bowl
and flat beater to mixer. Turn to Speed 6 and beat about
2 minutes, or until mixture is smooth. Gradually add 3 ⁄
4
cup sugar and beat about ⁄
2
minutes longer. Add eggs
and beat about 30 seconds. Stop and scrape bowl.
Turn to Stir Speed. Gradually add cream of tartar, baking
soda, nutmeg, salt, and flour to sugar mixture. Mix about
minute, or until well blended.
Drop by rounded teaspoonfuls onto greased baking
sheets, about 3 inches apart. Bake at 400°F for 6 to
8 minutes. Sprinkle with sugar while still hot. Remove
from baking sheets immediately and cool on wire racks.
Yield: 48 servings ( cookie per serving).
Per serving: About 69 cal, g pro, 8 g carb, 4 g fat, 9 mg
chol, 70 mg sod.