Sunbeam FPSBSM2102 User Manual - Page 18

Holiday Sugar Cookies ¾ cup (200 ml) vegetable oil 1 cup (250 ml) sugar 2 eggs 1 teaspoon (5 ml) vanilla extract 3 cups (750 ml) all-purpose flour 2 teaspoons (10 ml) baking powder ¼ teaspoon (1 ml) salt Preheat oven to 375°F (190°C). In large mixing bowl, beat oil and sugar on a medium speed until well blended. Add eggs and vanilla and beat until light in texture. Reduce speed and add flour, baking powder and salt. Mix on a low speed until ingredients incorporate. Cover and refrigerate dough until firm, at least 30 minutes. Divide dough in half. Roll out between 2 sheets of lightly floured waxed paper until ¼ inch thick. Cut into cookies using any decorative shapes you like. Arrange 1 inch apart on a greased cookie sheet. Bake 12-15 minutes, until cookies are lightly browned around edges. Cool on wire rack. Yield: 48 Cookies Double Chocolate Brownies 1-¾ cups (450 ml) all-purpose flour 2 teaspoons (10 ml) baking powder 4 eggs 1 cup (250 ml) vegetable oil 1 teaspoon (5 ml) salt 2 teaspoons (10 ml) vanilla extract ¾ cup (200 ml) cocoa powder 1 cup (250 ml) semi sweet chocolate 2-½ cups (625 ml) sugar morsels Preheat oven to 350°F (180°C). Grease a 15-½ x 10-½ inch (39 x 27cm) jellyroll pan. In the large mixing bowl at a low speed, stir together the first 5 ingredients. Gradually add eggs, oil and vanilla. Increase mixer to a moderate speed. Mix until combined. Reduce speed to a low speed and stir in chocolate morsels. Spread into prepared pan and bake for 20-25 minutes. Do not overbake. Cool and cut into bars. English-17