Cuisinart SM55BC Instruction Manual - Page 21

almond thumbprints A traditional holiday cookie. Makes about 36 cookies 625 ml 300 ml 155 ml 155 ml 3.75 ml 2 ml 800 ml 1 5 ml 125 ml 2½ cups unbleached, all-purpose flour 1¼ cups finely ground almonds or almond meal ½ cup + 2 tablespoons confectioners' sugar ½ cup + 2 tablespoons granulated sugar, divided ¾ teaspoon baking powder ½ teaspoon salt 1¼ cups unsalted butter (2½ sticks), at room temperature large egg 1 teaspoon pure vanilla extract ½ cup fruit preserves, warmed In a mixing bowl, combine the flour, almonds, confectioners' sugar, ¼ cup (50 ml) + 1 tablespoon (15 ml) of the granulated sugar, baking powder and salt. Reserve. Place the butter in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Turn to speed 2 to cream butter. After about 10 seconds, increase to speed 4 for an additional 15 seconds. Scrape bowl and paddle. With stand mixer running on speed 2 and add remaining sugar, and then increase to speed 4, until mixture is light and fluffy, about 30 seconds. Scrape bowl and paddle. Turn back to speed 2, add egg and vanilla and increase to speed 4 for about 15 seconds until incorporated. Scrape bowl and paddle. Turn to speed 1 and slowly pour the flour mixture over the top in two additions. After last addition has been added, increase to speed 3 until just fully incorporated. Be careful not to over-beat. Transfer the dough to a bowl and cover or place in a resealable plastic bag and refrigerate until firm, about 1 hour or overnight. Heat oven to 350ºF (180°C). Line 3 baking sheets with parchment paper. Roll dough into 1¼-inch (3 cm) balls. Place the dough balls on the prepared baking sheets 2 inches (5 cm) apart. Make a depression in the centre of each cookie with fingertip or the handle of a wooden spoon. Bake cookies for about 10 minutes. Remove baking sheets from oven. Use the back of a round teaspoon measuring spoon to re-form the depressions in the cookies. Fill each depression with ½ teaspoon (2 ml) preserves. Continue baking cookies until are they are lightly golden brown around the edges, about 8 minutes longer. Cool on baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Can be made ahead. Store in airtight container at room temperature between sheets of waxed paper. chocolate chunk macadamia cookies A chocolate chip cookie with a triple chocolate twist. Makes about 48 cookies 750 ml 5 ml 2 ml 250 ml 250 ml 175 ml 2 7 ml 125 ml 115 g 115 g 60 g 3 cups unbleached, all-purpose flour 1 teaspoons baking soda ½ teaspoon salt 1 cups unsalted butter, at room temperature, cut into ½-inch (1.25 cm) slices 1 cups light brown sugar, packed ¾ cup granulated sugar large eggs 1½ teaspoons pure vanilla extract ½ cup macadamia nuts, toasted and roughly chopped 4 ounces semisweet chocolate, roughly chopped 4 ounces milk chocolate, roughly chopped 2 ounces white chocolate, roughly chopped Place flour, baking soda, and salt in a mixing bowl. Reserve. Place the butter in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Turn to speed 2 for about 10 seconds and then increase to speed 4 for an additional 10 to cream the butter. Scrape the bowl and paddle. Turn to speed 2 and add both sugars, increasing speed to 4 for about 15 to 20 seconds. Scrape the bowl and paddle. Add eggs one at a time with the stand mixer running on speed 2, increasing to speed 4 for 15 seconds for to incorporate each egg. Add vanilla. Scrape bowl and paddle. Turn to speed 1; add the dry ingredients in 2 additions. After the last addition, increase to speed 3 until just fully incorporated. With the stand mixer running on speed 2, add the macadamia nuts and all chocolate chunks. Mix for about 20 seconds until all of the ingredients are completely incorporated. Drop well rounded spoonfuls, about 11⁄2 tablespoons (25 ml) (you may use a #40 ice cream scoop), onto a tray lined with plastic wrap. Cover with plastic wrap or waxed paper and refrigerate for at least 2 hours. Preheat oven to 350°F (180°C) 15 to 20 minutes before baking. Line baking sheets with parchment paper. Bake for 13 to 16 minutes or until cookies are crackled in appearance and edges are lightly browned. Cool on cookie sheet for 2 to 3 minutes, then transfer to a wire rack to cool completely. Store in an airtight container. 40 41