KitchenAid K5SSWH Use & Care Guide - Page 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 21⁄4 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 (31⁄2 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 11⁄4 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 11⁄2 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. 37