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Cuisinart DLC-XP User Manual

Page 44

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Preheat oven to 350°F. Line baking sheets with parchment. With
hands, roll a well-rounded tablespoon of dough for each cookie
into a 1-1/4 inch ball. Place the cookies on the prepared baking
sheets, 2 inches apart. Make a depression in the center of each
cookie with fingertip or the handle of a wooden spoon. Bake
cookies for 10 minutes.

Remove cookie sheets from oven. Use the back to a round
1 teaspoon measuring spoon to re-form the depressions in the
cookies. Fill each depression with 1/2 teaspoon preserves.
Continue baking cookies until light golden brown around the
edges, about 8 minutes longer. Cool on baking sheets for
2 minutes, then transfer to rack to cool completely. Can be made
ahead. Store in airtight container at room temperature between
sheets of waxed paper.

Nutritional analysis per cookie:

Calories 124 (59% from fat) • carbo. 11g • pro. 1g • fat 8g •

sat. fat 0g • chol. 20mg • sod. 25mg • fiber 0g

WHITE CHOCOLATE

MACADAMIA NUT COOKIES

Yield: 5-1/4 lbs. cookie dough, 75 - 80 cookies.
Preparation: 10-15 minutes; 12 minutes to bake

2

cups toasted macadamia nuts, preferably unsalted

1

pound white chocolate (such as Callebaut, Lindt, or
Ghirardelli), cut in 1-inch pieces, well chilled

3-1/3 cups all-purpose flour
3/4

cup unsweetened cocoa

1-1/4 teaspoons baking soda
1

teaspoon baking powder

2

teaspoons instant coffee granules

3/4

teaspoon salt

1-1/2 cups unsalted butter, at room temperature,

cut in 1-inch pieces

1-1/4 cups granulated sugar
1-1/4 cups brown sugar, firmly packed

3

large eggs

1

tablespoon vanilla extract

Preheat oven to 375°F. Line baking sheets with parchment.

Insert the 4 mm slicing disc. Put the macadamia nuts in the
feed tube; use medium pressure to “slice.” Remove and reserve.
Insert the metal blade; pulse to chop the chocolate, about
5-10 times, until pieces are approximately 1/2-inch chunks.
Remove and reserve.

Add the flour, cocoa, baking soda, and instant coffee to the work
bowl. Pulse to combine and sift, 10 times; remove and reserve.
Add the butter and sugars to the work bowl; process to combine,
10 seconds. Scrape the work bowl. Process until creamy, about
20 seconds. Scrape the work bowl. Add the eggs and vanilla;
process until smooth, about 10 seconds. Scrape the work bowl.
Add the dry mixture to the work bowl; pulse to combine,
5-10 times. Transfer the dough to a large mixing bowl and stir in
the white chocolate chunks and macadamia nuts.

Drop by well-rounded teaspoons (3/4 ounce each, about the size
of a walnut – for ease, use an ice cream scoop if available) onto
the prepared baking sheets about 3 inches apart. Bake for
12 minutes. Cool on baking sheets for 2 minutes, then transfer to
rack to cool completely. Store in an airtight container with waxed
paper between the layers.

Nutritional analysis per cookie:

Calories 133 (53% from fat) • carbo. 15g • pro. 2g • fat 8g •

sat. fat 0g • chol. 17mg • sod. 49mg • fiber 1g

FRESH LEMON CHEESECAKE

Yield: Makes two 10 inch cheesecakes, 16 slices each
Preparation: 30 minutes, 65 minutes to bake

For the crust:
Cooking spray

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