KITCHENAID KSMc50 - Manual (Page 42)

40
peanut Butter cookies
1 ⁄
2
cup peanut butter
1 ⁄
2
cup butter or
margarine, softened
1 ⁄
2
cup granulated sugar
1 ⁄
2
cup brown sugar
1 egg
1 ⁄
2
teaspoon vanilla
1 ⁄
2
teaspoon baking
soda
1 ⁄
4
teaspoon salt
1 1 ⁄
4
cups all-purpose
flour
Place peanut butter and butter in mixer bowl.
Attach bowl and flat beater to mixer. Turn to Speed 6
and beat about minute, or until mixture is smooth.
Stop and scrape bowl. Add sugars, egg, and vanilla.
Turn to Speed 4 and beat about minute. Stop and
scrape bowl.
Turn to Stir Speed. Gradually add all remaining
ingredients to sugar mixture and mix about 30 seconds.
Turn to Speed 2 and mix about 30 seconds.
Roll dough into -inch balls. Place about 2 inches apart
on ungreased baking sheets. Press flat with fork in a
criss-cross pattern to ⁄
4
-inch thickness.
Bake at 375°F for 0 to 2 minutes, or until golden
brown. Remove from baking sheets immediately and
cool on wire racks.
Yield: 36 servings ( cookie per serving).
Per serving: About 83 cal, 2 g pro, 0 g carb,
4 g fat, 6 mg chol, 8 mg sod.
Nutty Shortbread Bars
1 cup butter or
margarine, softened
1 cup firmly packed
brown sugar
2 cups all-purpose
flour
1 teaspoon baking
powder
1 ⁄
2
teaspoon salt
2 egg whites
1 cup chopped
walnuts or pecans
Place butter and brown sugar in mixer bowl. Attach bowl
and flat beater to mixer. Turn to Speed 2 and mix about
minute. Stop and scrape bowl. Add flour, baking
powder, and salt. Turn to Speed 2 and mix about
⁄
2
minutes, or until soft dough forms.
Press dough into greased 5 ⁄
2
x0 ⁄
2
x-inch baking pan.
Beat egg whites with fork until slightly foamy. Brush
dough with egg whites, using only as much as needed
to cover lightly. Sprinkle with chopped walnuts.
Bake at 375°F for 20 to 25 minutes. Cut into bars while
warm. Cool on wire rack.
Yield: 30 servings ( bar per serving).
Per serving: About 39 cal, 2 g pro, 4 g carb,
8 g fat, 7 mg chol, 4 mg sod.