Cuisinart DLC-XP - Manual (Page 44)

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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