Cuisinart SM55BC Instruction Manual - Page 22

black and white pinwheels Plan ahead for these attractive special-occasion cookies, as the dough needs to chill overnight. Makes about 42 cookies 750 ml 2 ml 2 ml 43 g 250 ml 375 ml 2 5 ml 3 cups unbleached, all-purpose flour ½ teaspoon baking powder ½ teaspoon salt 1½ ounces unsweetened chocolate 1 cup unsalted butter, at room temperature 1½ cups granulated sugar large eggs 1 teaspoon pure vanilla extract Place flour, baking powder, and salt in a mixing bowl. Reserve. Melt unsweetened chocolate in a double boiler over lightly simmering water. Place butter in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Turn to speed 2 for 10 seconds and then increase to speed 4 for an additional 10 seconds to cream the butter. Scrape the paddle and bowl well. Turn to speed 2 and add the sugar. Once all the sugar is added, increase the speed to 4 and mix until fluffy, another 20 to 25 seconds. Scrape the paddle and bowl well. Turn speed to 2 and add the eggs, one at a time, increasing speed to 4 for about 10 seconds after each egg is added to fully incorporate (turn speed down to 2 before adding next egg). Add the vanilla. With the stand mixer running on speed 1, add dry ingredients in 2 to 3 additions. Once all the dry ingredients have been added, increase speed to 3 for about 10 seconds until the mixture is completely homogenous. Remove dough and divide in half. Place one half back in the mixing bowl. Turn to speed 3 and pour in the melted chocolate. Mix until the chocolate is completely incorporated into the dough, about 45 seconds. Divide both doughs in half again and press into flat squares approximately 5½"x 5½" (14 x 14 cm). Wrap in plastic and refrigerate to chill for about an hour. When dough is adequately chilled, roll each out into a large rectangle about 1⁄8" (0.3 cm) thick onto sheets of lightly floured waxed paper (rectangle should be approximately 16"x12" [41 x 30 cm]). Carefully turn out the chocolate dough rectangle directly on top of the white dough rectangle. Using the wax paper as a guide, roll the two doughs together tightly, jelly-roll style. Wrap the roll in plastic and refrigerate at least 2 hours, preferably overnight. When ready to bake, preheat oven to 350°F (180°C) and line baking sheets with parchment paper. Place cookie log onto a cutting board. With a sharp knife, cut the log into ¼" (0.6 cm) slices. Arrange cookies on lined cookie sheets. Bake for about 13 to 15 minutes, turning baking sheet halfway, until cookies are lightly golden on the edges. Transfer cookies to a wire rack. Once cool store in an airtight container. 42 citrus Sugar cookies The fresh flavours of lemon, lime and orange flavour these classic sugar cookies. Makes about 48 cookies 1 L 10 ml 2 ml 125 ml 125 ml 500 ml 125 ml 2 5 ml 4 cups unbleached, all-purpose flour 2 teaspoons baking soda ½ teaspoon salt ½ cup (1 stick) unsalted butter, at room temperature, cut into 10 pieces ½ cup vegetable shortening (preferably non-hydrogenated) 2 cups granulated sugar plus ¾ cup for rolling ½ cup Lyle's Golden Syrup® (may use light corn syrup) large eggs 1 teaspoons pure vanilla extract zest of 2 lemons (bitter white pith removed), finely chopped zest of 2 limes (bitter white pith removed), finely chopped zest of 2 oranges (bitter white pith removed), finely chopped Preheat oven to 350°F (180°C). Line baking sheets with parchment. Place the flour, baking soda, and salt in a medium bowl. Reserve. Place the butter and shortening 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 seconds to cream the butter and shortening. Scrape bowl and paddle. Turn speed back to 2 and slowly add the 2 cups (500 ml) of sugar, increasing to speed 4 for about 30 seconds until the mixture is light and fluffy. Scrape the bowl and paddle. Turn to speed 2 and add the syrup. Add eggs one at a time with the stand mixer running on speed 2, increasing to speed 4 for 15 seconds to incorporate each egg. Scrape bowl and paddle. Add the vanilla. Add the dry ingredients in 3 additions, pushing the Fold button to incorporate. Finally, with the stand mixer running on speed 2, add the zests. Mix on speed 3 for an additional 15 to 20 seconds until smooth. Using 1½ tablespoons (25 ml) of dough, shape into round balls and dip in remaining sugar to coat (you may use a #40 ice cream scoop). Arrange balls on parchment-lined baking sheet 2½ inches (6.5 cm) apart. Press each ball gently with the bottom of a flat glass. Bake in preheated 350°F (180°C) oven for 10 to 12 minutes, until crackled and just beginning to turn golden. Remove from oven, let cool on baking sheet for 2 to 3 minutes, then transfer to a wire rack to cool completely. Store between sheets of waxed paper in an airtight container. 43