Cuisinart DLC-XPBC Instruction and Recipe Booklet - Page 43

Nutritional analysis per muffin: Calories 297 (46% from fat) • carbo. 29g • pro. 3g • fat 16g • sat. fat 2g • chol. 23mg • sod. 114mg • fiber 1g room for the cookies to spread. Bake for 12-14 minutes, until the cookies are golden. Let cool on pan for 2-3 minutes, then remove to a rack to cool completely. Store in an airtight container between sheets of waxed paper. ALMOND CHERRY OATMEAL COOKIES Yield: 6 pounds dough, about 126 cookies Preparation: 15 minutes; 12-14 minutes to bake 3 cups all-purpose flour 1-1/2 teaspoons baking soda 3/4 teaspoon salt 3 cups oatmeal 2 cups dried tart cherries 1-1/2 cups slivered almonds 3 cups + 2 tablespoons unsalted butter, at room temperature 1-1/4 cups granulated sugar 1-1/4 cups brown sugar 3 large eggs 1 tablespoon vanilla extract 1 teaspoon almond extract Preheat oven to 325°F. Line baking sheets with parchment paper. Insert the metal blade. Pulse to combine the flour, baking soda and salt, 5 times. Add the oatmeal, dried tart cherries and slivered almonds; pulse to combine, 5 times. Remove and reserve. Add the butter and sugars to the work bowl. Process until creamy, 10 seconds; scrape the work bowl. Process 10 seconds longer; scrape the work bowl. Add the eggs and extracts. Process to combine, 5 seconds. Add half the reserved flour mixture to the work bowl. Pulse to combine, 5 times. Add the remaining flour/oat mixture to the work bowl. Pulse to combine, 5 times. Transfer the dough to a large bowl and stir by hand to combine thoroughly. (Dough may be made up to a day ahead and refrigerated; cover tightly with plastic wrap or transfer to a resealable plastic bag.) Drop the batter on the prepared pans in 1-inch mounds; allow Nutritional analysis per cookie: Calories 90 (54% from fat) • carbo. 9g • pro. 1g • fat 6g • sat. fat 0g • chol. 17mg • sod. 23mg • fiber 1g HAZELNUT THUMBPRINTS Yield: 5 pounds dough, about ninety 2 inch cookies Preparation: 10 minutes; 23 minutes to bake 2-1/2 1-1/4 5 1-1/4 1-1/4 3/4 2-1/2 3 1 2 cups blanched whole hazelnuts, toasted cups sugar cups all-purpose flour cups powdered sugar teaspoons baking powder teaspoon salt cups unsalted butter, at room temperature egg yolks tablespoon vanilla extract cups fruit preserves Insert the metal blade. Process the hazelnuts and half the sugar until the nuts are finely chopped, about 10-15 seconds. Add the flour, powdered sugar, baking powder and salt; pulse to combine, 10 times. Remove and reserve. Add the butter and remaining granulated sugar to the work bowl. Process until well combined, about 10 seconds. Scrape the work bowl. Add the egg yolks, and vanilla; process to combine, 5 seconds. Scrape the work bowl. Add half the reserved flour/nut mixture. Pulse to combine, 10 times. Scrape the work bowl. Add the remaining flour/nut mixture; pulse to combine, 10 times. Transfer the dough to a bowl and cover, or to a resealable plastic bag and refrigerate until firm, about 1 hour. 42