Cuisinart SM-50 Recipe - Page 15

Mocha Sugar Cookies These sugar cookies have a deep mocha flavor. Makes about 45 cookies Nutritional analysis per cookie: Calories 119 (46% from fat) • carb. 15g • pro. 1g • fat 6g • sat. fat 4g • chol. 25mg • sod. 67mg • calc. 5mg • fiber 0g 3 cups unbleached, all-purpose flour 2 tablespoons unsweetened cocoa powder 1½ teaspoons baking powder ¾ teaspoon kosher salt ½ teaspoon baking soda 2 tablespoons milk (may use low-fat) 2 tablespoons instant espresso powder 2 tablespoons pure vanilla extract 24 tablespoons (3 sticks) unsalted butter, cut into ½-inch pieces and at room temperature 1½ cups granulated sugar, divided 1 large egg 1 large egg yolk ½ cup coarse sugar for rolling (granulated sugar may be substituted) Preheat oven to 350°F. Line two baking sheets with parchment paper; reserve. Put the flour, cocoa, baking powder, salt and baking soda into a small mixing bowl. Whisk to combine; reserve. Put the milk, espresso powder and vanilla extract into another small bowl. Stir to combine; reserve. Put the butter and sugar into the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 2 to soften, then increase to Speed 5 and cream until very light and fluffy, about 3 to 5 minutes. Scrape down the entire bowl as necessary. Decrease speed to 3 and add the egg and yolk, one at a time, allowing each to fully incorporate before adding the next. Add the milk mixture and mix until fully incorporated. Scrape down the entire bowl as necessary. Decrease speed to 2. Add the reserved dry ingredients and mix until just combined. Using a small cookie scoop (about 1½ tablespoons or a #40 ice cream scoop), scoop out the cookie dough and roll each cookie in the coarse sugar. Place rolled cookies on prepared baking sheets, about 1 inch apart. Bake in the preheated oven until just set, about 12 minutes. Remove from oven and cool in pan; transfer to a wire rack to cool completely. Black & White Cookies These irresistible cookies are sure to be your new favorite, a step up from the standard diner version. Makes about 45 cookies Cookies: 1½ cups unbleached, all-purpose flour 1½ cups cake flour, not self-rising 1 teaspoon baking soda 1 teaspoon kosher salt ½ teaspoon lemon zest 1 cup buttermilk 1 teaspoon pure vanilla extract 12 tablespoons (1½ sticks) unsalted butter, melted and cooled to room temperature 11/3 cups granulated sugar 2 large eggs Icing: 3 3 ¾ ¼ 4 cups confectioners' sugar, sifted tablespoons light corn syrup, divided teaspoon pure vanilla extract cup water, plus additional tablespoons if necessary, divided ounces bittersweet chocolate, chopped, melted and cooled to room temperature In a small bowl, combine the flours, baking soda, salt and zest; reserve. In a measuring cup, combine the buttermilk and vanilla extract; reserve. Put the butter into the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 5 until creamy, about 1 minute. With the mixer running on Speed 3, gradually add the sugar. Increase to Speed 8 and mix until light, about 2 minutes. Scrape the entire bowl well. With the mixer running on Speed 3, add the eggs, one at a time. Mix until fully incorporated, about 2 minutes. Scrape the bowl well. Reduce to Speed 1 and add /1 3 of the dry ingredients. Once almost fully combined, add half of the buttermilk mixture. Repeat with the dry and wet ingredients, scraping the entire 26