Cuisinart CHM-7 - Manual (Page 7)

1 for 15 seconds. Reserve. Preheat
oven to 350°F. Line baking sheets with
p a rchment or nonstick baking liner.
Place brown and granulated sugars in a
medium bowl with butter. Cream using
Speed 1 until light and fluff y, about 1
1 ⁄ 2
minutes. Add eggs and extracts, cream for
30 seconds longer. Add flour mixture; mix
on Speed 2 until combined, about 45 sec-
onds. Scrape the bowl. Add white choco-
late chips and macadamia nuts. Mix on
Speed 2 until blended, about 30 seconds.
D rop dough by rounded spoonfuls (about
2 tablespoons each – #40 ice cre a m
scoop) onto pre p a red baking sheets, about
3 inches apart. Bake for 15 to 16 minutes
until golden. Let cool on baking sheets for
2 to 3 minutes, then transfer to a wire rack
to cool completely. Store in an airtight con-
t a i n e r.
Nutritional information per cookie:
Calories 143 (56% from fat) • carb. 15g • pro. 2g
• fat 9g • sat. fat 4g • chol. 24mg • sod. 95mg
• calc. 19mg • fiber 1g
C H O C O L ATE CHIP
SHORTBREAD COOKIES
Makes about 4 dozen cookies
1 cup unsalted butter, room
temperature
3 ⁄ 4 cup brown sugar, packed
1 1 ⁄
2
teaspoons pure vanilla extract
2 cups all-purpose four
1 cup miniature semi-sweet
chocolate chips
granulated sugar for garnish
P reheat oven to 350ºF.
S t a rting on Speed 1, cream butter and
b rown sugar for about 30 seconds.
I n c rease to Speed 3 and mix for 3 minutes
or until light and fluff y. Scrape bowl and
beat in vanilla, about 30 seconds. Sprinkle
1 ⁄
2
of the flour over the top and beat on 1
until mixed in, about 20 seconds. Sprinkle
the remaining flour and beat until a dough
begins to form, about 45 seconds. Using
Speed 1, stir in chocolate chips.
Roll dough into 1 1 ⁄
4
-inch balls and place
about 3 inches apart on ungreased cookie
sheets. Using the bottom of a drinking
glass which has been smeared with a little
bit of butter, dip it in sugar, and flatten
each cookie to about
3 ⁄ 8 -inch. Bake in
p reheated 350°F oven for about 12
minutes until cookies are just beginning
b rown on edges.
Cool on baking sheets for 2 minutes, then
transfer to a wire rack to cool completely.
S t o re in an airtight container.
Nutritional information per cookie:
Calories 79 (57% from fat) • carb. 8g • pro. 1g
• fat 5g • sat. fat 3g • chol. 10mg • sod. 1mg
• calc. 4mg • fiber 0g
C H O C O L ATE A L M O N D
B I S C O T T I
Makes about 4 dozen
2 1 ⁄ 2 cups all-purpose flour
2 ⁄ 3 cup unsweetened cocoa powder
(Dutch process preferred)
2 teaspoons baking powder
1 ⁄ 2 teaspoon salt
1 ⁄
2
cup unsalted butter, room
temperature
1 ⁄
2
cup granulated sugar
1 ⁄
2
cup packed brown sugar
3 large eggs, 1 of them separated
4 ounces bittersweet chocolate,
melted and cooled slightly
1 ⁄
4
cup coffee liqueur (Kahlua ® ,
Tia Maria ® , Kamora ® )
1 teaspoon pure vanilla extract
1 ⁄
4
teaspoon almond extract
1 cup slivered almonds, lightly
toasted
Combine the flour, cocoa, baking powder,
and salt in a medium bowl. Mix on Speed
1 for 15 seconds. In a large bowl, cre a m
the butter and sugars using Speed 1, just
until incorporated, 5-10 seconds. Add the
2 eggs and egg yolk, one at a time,
beating for 10 seconds after each addition.
Combine the chocolate, liqueur, vanilla and
almond extracts; combine with the butter
m i x t u re, 15 seconds. Do not overbeat.
Using Speed 1, gradually beat in the flour
m i x t u re, 1 cup at a time, for 15 seconds
after each addition, to form a soft dough.
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