Hamilton Beach 62515R User Guide - Page 7

Recipes Check our Web site for more recipes. Triple Chocolate Cookies 1⁄4 cup (59 ml) flour 1⁄4 cup (59 ml) unsweetened baking cocoa 1⁄4 teaspoon (1.3 ml) baking powder 1⁄8 teaspoon (0.6 ml) salt 6 tablespoons (89 ml) butter, room temperature 7 tablespoons (104 ml) sugar 2 eggs 8 ounces (227 g) semisweet baking chocolate, melted and cooled 1 cup (237 ml) milk chocolate chips 1 cup (237 ml) chopped walnuts Combine flour, cocoa, baking powder and salt in a medium bowl. Set aside. With mixer, beat together butter, sugar and eggs at MEDIUM speed until smooth. Add melted chocolate and continue mixing on MEDIUM speed until blended. Reduce speed to LOW and add dry ingredients. Add chocolate chips and walnuts; mix well. Drop by tablespoons onto cookie sheets, one inch apart. Bake at 350ºF (177ºC) until cookies look dry and cracked, but feel soft when lightly pressed, about 11 minutes. Let cookies stand on sheet for 5 minutes. Transfer to racks and cool completely. Makes about 2 dozen cookies. Ginger Cookie Bars 3⁄4 cup (177 ml) vegetable shortening 1 cup (237 ml) sugar 1⁄4 cup (59 ml) molasses 1 egg 1⁄2 teaspoon (2.5 ml) vanilla 2 cups (473 ml) flour 2 teaspoons (10 ml) baking soda 1 teaspoon (5 ml) ground cinnamon 1⁄2 teaspoon (2.5 ml) ground cloves 1⁄2 teaspoon (2.5 ml) ground ginger 1⁄2 teaspoon (2.5 ml) salt In a mixing bowl, combine shortening, sugar, molasses, egg and vanilla. Beat on MEDIUM speed until smooth. Add flour, baking soda, cinnamon, cloves, ginger and salt. Mix on LOW speed until blended. Spread in an ungreased 15x10x1-inch (39x26x3 cm) baking pan. Bake at 375ºF (190ºC) for 12 minutes or until lightly browned. Do not overbake. Cool on a wire rack before cutting. Makes about 4 dozen bars. 7