Cuisinart SM70BC Instruction Manual - Page 23

pecan shortbread linzer cookies This shortbread is perfect for linzer cookies. Makes about 96 2-inch (5 cm) sandwich cookies 175 ml 75 ml 1.13 L 3.75ml 450 ml 375 ml 10 ml 250 ml ¾ cup toasted pecan halves 1/3 cup plus 1 tablespoon granulated (15 ml) sugar 4½ cups unbleached, all-purpose flour ¾ teaspoon salt 30 tablespoons (3¾ sticks) unsalted butter 1½ cups confectioners' sugar, sifted, plus extra for dusting 2 teaspoons pure vanilla extract 1 cup raspberry jam Pulse the pecans and granulated sugar together in a food processor until the mixture resembles a coarse meal. Reserve mixture. Combine flour and salt in a separate mixing bowl. Reserve. Cut the butter into approximately tablespoon-size pieces and add to Cuisinart™ mixing bowl. Insert the flat mixing paddle. Turn to speed 2 and cream the butter for about 15 seconds. Increase to speed 4 for an additional 15 seconds. Scrape the bowl and paddle. Turn to speed 1 and add the confectioners' sugar. Increase to speed 4 to incorporate completely, about 20 seconds. Scrape bowl and paddle and then add the pecan/sugar mixture and vanilla and mix again on speed 2 to incorporate ingredients. Slowly add the dry ingredients while mixing on speed 1. Once all of the dry ingredients are added, turn to speed 2 until the mixture is a homogenous dough. Cut the dough into two equal discs, wrap in plastic and place in refrigerator for at least 2 hours. To Bake: Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper. Remove one dough disc from refrigerator. On a floured surface, roll the dough into an even 1⁄8" (0.3 cm) thickness. Using a 2-inch (5 cm) round, fluted cookie cutter, cut rounds and place on parchment-lined baking sheet (an offset spatula works well to transfer cookies to baking sheets). Roll out and cut any remaining dough scraps in the same manner and place on lined baking sheets. Bake for 16 to 20 minutes, turning baking sheet midway through baking time. Cookies are done when they are lightly golden around the edges. While the first batch of cookies is baking, roll out and cut the second dough and cut with the same 2-inch (5 cm) cookie cutters. Make a second cut with a ¾-inch (1.9 cm) round cookie cutter in the centre of each cookie. Roll and cut remaining scraps. Transfer cookies to baking sheets and bake as directed. Heat jam either in microwave or on stovetop until just liquid - jam will be too runny if it is too hot. Once the cookies have cooled, spread about ¾ teaspoon (3.75 ml) of jam on the centre of the solid cookie. Then place the cut out cookie on top. Sprinkle with powdered sugar. Store in an airtight container with cookie layers separated by wax paper. 44 peanut butter Surprise cookies Chocolate candy surprises in the centre of these chewy peanut butter cookies. Makes about 66 cookies 925 ml 11 ml 7 ml 7 ml 175 ml 175 ml 280 ml 280 ml 550 ml 3 7 ml 66 3¾ cups unbleached all-purpose flour 2¼ teaspoons baking soda 1½ teaspoons baking powder 1½ teaspoons salt ¾ cup unsalted butter, cut into 12 pieces, at room temperature ¾ cup non-hydrogenated vegetable shortening 11/8 cups (1 cup [250 ml] + 2 tablespoons [15 ml]) packed brown sugar 11/8 cups (1 cup [250 ml] + 2 tablespoons [15 ml]) granulated sugar 2¼ cups peanut butter (creamy or chunky) large eggs, at room temperature 1½ teaspoons pure vanilla extract milk chocolate or caramelfilled chocolate candies, each about ¾-inch (2 cm) square* granulated sugar for coating cookies Place flour, baking soda, baking powder, and salt in a medium bowl. Stir with a whisk to blend. Reserve. Place the butter and shortening in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Turn to speed 1 and blend for 1 minute, increase to speed 4 and cream for 2 minutes. Scrape the bowl and paddle. Cream for one minute longer on speed 4. Add both sugars, and cream for 2 minutes on speed 4. Scrape the bowl and paddle. Add peanut butter, creaming for 1 minute on speed 4. Scrape the bowl and paddle. Add the eggs, one at a time, mixing on speed 2 for 15 to 20 seconds after each egg is added. Add vanilla and mix for 15 seconds. Scrape the bowl and paddle. Add half the dry ingredients; mix using speed 1 for 1 minute. Scrape the bowl and paddle. Add the remaining dry ingredients and mix using speed 1 until blended in, about 45 seconds. Scoop out the dough into walnutsized balls (you may use a #40 ice cream scoop), shape each around a piece of chocolate and form into balls. Roll in granulated sugar. Refrigerate for 2 hours or longer before baking. Fifteen minutes before baking, preheat oven to 375°F (190°C). Line baking sheets with parchment. Roll chilled cookie dough balls in granulated sugar again. Arrange evenly spaced, at least 2½ inches (6.5 cm) apart, on prepared baking sheets. Bake in preheated oven for 14 to 16 minutes. Let stand 3 minutes, then transfer to a wire rack to cool. Let cookies cool for 10 minutes or longer before eating so that the melted filling does not burn the tongue and has a chance to set. *Use candies such as Dove® Promises, Mini Rolo® Bites, squares of Cadbury® Caramello® or filled Perugina® chocolates. 45