KITCHENAID 9706634D - Manual (Page 37)

37
Macadamia Chocolate Chunk Cookies
1 cup firmly packed
brown sugar
3 ⁄
4
cup sugar
1 cup margarine or
butter, softened
2 teaspoons vanilla
2 eggs
2 1 ⁄
4
cups all-purpose
flour, divided
1 ⁄
2
cup unsweetened
cocoa powder
1 teaspoon baking
soda
1 ⁄
2
teaspoon salt
1 package (8 oz)
semisweet baking
chocolate, cut into
small chunks
1 jar (3 1 ⁄
2
oz)
macadamia nuts,
coarsely chopped
Place brown sugar, sugar, margarine, vanilla, and
eggs in mixer bowl. Attach bowl and flat beater
to mixer. Turn to Speed 2 and mix about
30 seconds. Stop and scrape bowl. Turn to Speed
4 and beat about 1 minute. Stop and scrape
bowl.
Add 1 cup flour, cocoa powder, baking soda,
and salt. Turn to Stir Speed and mix about
30 seconds. Gradually add remaining 1
1 ⁄
4
cups
flour and mix about 30 seconds longer. Turn to
Speed 2 and mix about 30 seconds. Turn to Stir
Speed and add chocolate chunks and nuts,
mixing just until blended.
Drop by rounded teaspoonfuls onto greased
baking sheets, about 2" apart. Bake at 325°F for
12 to 13 minutes, or until edges are set. Do not
overbake. Cool on baking sheets about 1 minute.
Remove to wire racks and cool completely.
Yield: 48 servings (1 cookie per serving).
Per serving: About 125 cal, 2 g protein, 16 g
carb, 7 g fat, 9 mg chol, 107 mg sodium.
Sugar Cookies
1 cup margarine or
butter, softened
1 teaspoon vanilla
3 ⁄
4
cup sugar
2 eggs, beaten
1 teaspoon cream of
tartar
1 ⁄
2
teaspoon baking
soda
1 ⁄
4
teaspoon nutmeg
1 ⁄
4
teaspoon salt
2 cups all-purpose
flour
Sugar
Place margarine and vanilla in mixer bowl. Attach
bowl and flat beater to mixer. Turn to Speed 6
and beat about 2 minutes, or until mixture is
smooth. Gradually add
3 ⁄
4
cup sugar and beat
about 1 1 ⁄
2
minutes longer. Add eggs and beat
about 30 seconds. Stop and scrape bowl.
Turn to Stir Speed. Gradually add cream of
tartar, baking soda, nutmeg, salt, and flour to
sugar mixture. Mix about 1 minute, or until well
blended.
Drop by rounded teaspoonfuls onto greased
baking sheets, about 3" apart. Bake at 400°F for
6 to 8 minutes. Sprinkle with sugar while still
hot. Remove from baking sheets immediately
and cool on wire racks.
Yield: 48 servings (1 cookie per serving).
Per serving: About 69 cal, 1 g protein, 8 g carb,
4 g fat, 9 mg chol, 70 mg sodium.