Hamilton Beach 63225 - Manual (Page 24)

24
Pies and Other Desserts
Check our Web site for more recipes.
Magic Cookies
1 cup (250 ml) butter
1 cup (250 ml) sugar
1 cup (250 ml) light brown sugar
2 eggs
2 cups (500 ml) flour
1 teaspoon (5 ml) baking soda
Preheat oven to 350ºF (180ºC). With flat beater attachment, cream together
butter, sugar, and brown sugar at a medium setting until well blended. Mix in
vanilla and eggs. Reduce speed and gradually add flour, baking soda, baking
powder, and salt mix until smooth. On a low setting, mix in oatmeal, choco-
late chips, and coconut until well mixed. Drop rounded spoon full onto
ungreased cookie sheet. Bake on middle rack of oven for 12 to 14 minutes.
Makes 3 dozen cookies.
Brownie Cookies
2 ⁄
3
cup (160 ml) shortening
1 1 ⁄
2
cups (375 ml) brown sugar, packed
1 tablespoon (15 ml) water
1 teaspoon (5 ml) vanilla
2 eggs
1
1 ⁄
2
cups (375 ml) flour
Preaheat oven to 375ºF (190ºC). With flat beater, cream shortening and brown
sugar on medium setting until blended. Add water, vanilla, and eggs and mix.
Add flour, cocoa, baking soda, and salt and beat at a medium setting until thor-
oughly mixed. Stir in chocolate chips on low setting. Drop tablespoons of
dough on ungreased baking sheets. Bake 7 to 9 minutes. Do not overcook.
Makes 36 cookies.
“Soft” Peanut Butter Cookies
1 ⁄
2
cup (125 ml) vegetable shorting
1 ⁄
2
cup (125 ml) peanut butter
1 1 ⁄
4
cup (310 ml) light brown sugar
1 egg
Preheat oven to 275ºF (140ºC). Using the flat beater attachment, beat shorten-
ing, peanut butter, brown sugar, egg, and vanilla at a medium setting until well
blended. Reduce speed to low and gradually add dry ingredients until blended.
Dough will be crumbly. Roll 3 tablespoon-size portions of the dough into a ball.
Place on ungreased cookie sheet. Press to
1 ⁄
2
-inch (1 cm) thick. Bake 18 to 20
minutes. Do not overcook. Makes 16 cookies.
1 ⁄
2
teaspoon (2.5 ml) baking powder
1 ⁄
2
teaspoon (2.5 ml) salt
2 cups (500 ml) oatmeal
1 tablespoon (15 ml) vanilla
12 ounces (350 g) chocolate chips
1
1 ⁄
2
cups (375 ml) coconut
1 ⁄
3
cup (80 ml) unsweetened baking
cocoa
1 ⁄
4
teaspoon (1.25 ml) baking soda
1 ⁄
2
teaspoon (2.5 ml) salt
12 ounces (350 g) semi-sweet
chocolate chips
1 teaspoon (5 ml) vanilla
3 ⁄
4
teaspoon (3.75 ml) salt
1 1 ⁄
2
cups (375 ml) flour
1 teaspoon (5 ml) baking soda
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