Cuisinart DLC-XPBC Instruction and Recipe Booklet - Page 44

Preheat oven to 350°F. Line baking sheets with parchment. With hands, roll a well-rounded tablespoon of dough for each cookie into a 1-1/4 inch ball. Place the cookies on the prepared baking sheets, 2 inches apart. Make a depression in the center of each cookie with fingertip or the handle of a wooden spoon. Bake cookies for 10 minutes. Remove cookie sheets from oven. Use the back to a round 1 teaspoon measuring spoon to re-form the depressions in the cookies. Fill each depression with 1/2 teaspoon preserves. Continue baking cookies until light golden brown around the edges, about 8 minutes longer. Cool on baking sheets for 2 minutes, then transfer to rack to cool completely. Can be made ahead. Store in airtight container at room temperature between sheets of waxed paper. Nutritional analysis per cookie: Calories 124 (59% from fat) • carbo. 11g • pro. 1g • fat 8g • sat. fat 0g • chol. 20mg • sod. 25mg • fiber 0g 3 large eggs 1 tablespoon vanilla extract Preheat oven to 375°F. Line baking sheets with parchment. Insert the 4 mm slicing disc. Put the macadamia nuts in the feed tube; use medium pressure to "slice." Remove and reserve. Insert the metal blade; pulse to chop the chocolate, about 5-10 times, until pieces are approximately 1/2-inch chunks. Remove and reserve. Add the flour, cocoa, baking soda, and instant coffee to the work bowl. Pulse to combine and sift, 10 times; remove and reserve. Add the butter and sugars to the work bowl; process to combine, 10 seconds. Scrape the work bowl. Process until creamy, about 20 seconds. Scrape the work bowl. Add the eggs and vanilla; process until smooth, about 10 seconds. Scrape the work bowl. Add the dry mixture to the work bowl; pulse to combine, 5-10 times. Transfer the dough to a large mixing bowl and stir in the white chocolate chunks and macadamia nuts. WHITE CHOCOLATE MACADAMIA NUT COOKIES Yield: 5-1/4 lbs. cookie dough, 75 - 80 cookies. Preparation: 10-15 minutes; 12 minutes to bake 2 1 3-1/3 3/4 1-1/4 1 2 3/4 1-1/2 1-1/4 1-1/4 cups toasted macadamia nuts, preferably unsalted pound white chocolate (such as Callebaut, Lindt, or Ghirardelli), cut in 1-inch pieces, well chilled cups all-purpose flour cup unsweetened cocoa teaspoons baking soda teaspoon baking powder teaspoons instant coffee granules teaspoon salt cups unsalted butter, at room temperature, cut in 1-inch pieces cups granulated sugar cups brown sugar, firmly packed Drop by well-rounded teaspoons (3/4 ounce each, about the size of a walnut - for ease, use an ice cream scoop if available) onto the prepared baking sheets about 3 inches apart. Bake for 12 minutes. Cool on baking sheets for 2 minutes, then transfer to rack to cool completely. Store in an airtight container with waxed paper between the layers. Nutritional analysis per cookie: Calories 133 (53% from fat) • carbo. 15g • pro. 2g • fat 8g • sat. fat 0g • chol. 17mg • sod. 49mg • fiber 1g FRESH LEMON CHEESECAKE Yield: Makes two 10 inch cheesecakes, 16 slices each Preparation: 30 minutes, 65 minutes to bake For the crust: Cooking spray 43