Cuisinart DLC-XP - Manual (Page 43)

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Nutritional analysis per muffin:
Calories 297 (46% from fat) • carbo. 29g • pro. 3g • fat 16g •
sat. fat 2g • chol. 23mg • sod. 114mg • fiber 1g
ALMOND CHERRY OATMEAL COOKIES
Yield: 6 pounds dough, about 126 cookies
Preparation: 15 minutes; 12-14 minutes to bake
3 cups all-purpose flour
1-1/2 teaspoons baking soda
3/4 teaspoon
salt
3 cups oatmeal
2 cups dried tart cherries
1-1/2 cups slivered almonds
3 cups + 2 tablespoons unsalted butter, at room temperature
1-1/4 cups granulated sugar
1-1/4 cups brown sugar
3 large
eggs
1 tablespoon vanilla extract
1 teaspoon almond extract
Preheat oven to 325°F. Line baking sheets with parchment paper.
Insert the metal blade. Pulse to combine the flour, baking soda
and salt, 5 times. Add the oatmeal, dried tart cherries and sliv-
ered almonds; pulse to combine, 5 times. Remove and reserve.
Add the butter and sugars to the work bowl. Process until
creamy, 10 seconds; scrape the work bowl. Process 10 seconds
longer; scrape the work bowl. Add the eggs and extracts.
Process to combine, 5 seconds. Add half the reserved flour
mixture to the work bowl. Pulse to combine, 5 times. Add the
remaining flour/oat mixture to the work bowl. Pulse to combine,
5 times. Transfer the dough to a large bowl and stir by hand to
combine thoroughly. (Dough may be made up to a day ahead
and refrigerated; cover tightly with plastic wrap or transfer to a
resealable plastic bag.)
Drop the batter on the prepared pans in 1-inch mounds; allow
room for the cookies to spread. Bake for 12-14 minutes, until the
cookies are golden. Let cool on pan for 2-3 minutes, then remove
to a rack to cool completely. Store in an airtight container
between sheets of waxed paper.
Nutritional analysis per cookie:
Calories 90 (54% from fat) • carbo. 9g • pro. 1g • fat 6g •
sat. fat 0g • chol. 17mg • sod. 23mg • fiber 1g
HAZELNUT THUMBPRINTS
Yield: 5 pounds dough, about ninety 2 inch cookies
Preparation: 10 minutes; 23 minutes to bake
2-1/2 cups blanched whole hazelnuts, toasted
1-1/4 cups
sugar
5 cups all-purpose flour
1-1/4 cups powdered sugar
1-1/4 teaspoons baking powder
3/4 teaspoon
salt
2-1/2 cups unsalted butter, at room temperature
3 egg
yolks
1 tablespoon vanilla extract
2 cups fruit preserves
Insert the metal blade. Process the hazelnuts and half the sugar
until the nuts are finely chopped, about 10-15 seconds. Add the
flour, powdered sugar, baking powder and salt; pulse to combine,
10 times. Remove and reserve.
Add the butter and remaining granulated sugar to the work bowl.
Process until well combined, about 10 seconds. Scrape the work
bowl. Add the egg yolks, and vanilla; process to combine,
5 seconds. Scrape the work bowl. Add half the reserved flour/nut
mixture. Pulse to combine, 10 times. Scrape the work bowl. Add
the remaining flour/nut mixture; pulse to combine, 10 times.
Transfer the dough to a bowl and cover, or to a resealable plastic
bag and refrigerate until firm, about 1 hour.