KitchenAid 4-C Recipes & Instructions page 17

COOKIES AND BROWNIES
• Spiced Oatmeal Cookies
• Butterscotch Refrigerator Cookies
• Sugar Cookies
• Brownies
SPICED OATMEAL COOKIES
11
/ 2
cups flour
½ teaspoon ground
2 teaspoons bak-
ginger
ing powder
i% cups oatmeal
½ teaspoon salt
½ cup shortening
2 teaspoons
1 cup brown sugar
cinnamon
1 egg
1 teaspoon ground
½ cup milk
cloves
1 cup seeded
raisins
In a separate bowl, sift together flour, bak-
ing powder, salt and spices. Add oatmeal.
Place shortening in Bowl. Attach Bowl and
Beater. Turn to Speed 6 and beat until
shortening is consistency of mayonnaise,
about 2 minutes. Gradually add sugar, about
1 minute, and continue beating until light
and creamy, about 2 minutes. Add egg and
beat about 30 seconds. Stop and scrape
Bowl.
Turn to Speed 1 and add dry ingredients al-
ternately with milk in this way: add half of
dry ingredients, all liquid, and remaining
dry ingredients, mixing 10 to 15 seconds af-
ter each addition. Stop and scrape Bowl.
Turn to Speed 1 and add raisins, about 15
seconds.
Drop by teaspoonfuls on greased baking
sheet. Bake at 350°F. for 20 minutes. Remove
from sheet immediately.
Yield: 3 dozen cookies
BUTTERSCOTCH
REFRIGERATOR COOKIES
2/4
cups sifted flour 2 cups brown
2 teaspoons bak-
- sugar
jug powder 2 eggs
½ teaspoon salt 1
teaspoon vanilla
½ cup shortening
½ cup chopped
walnuts
Sift flour, baking powder and salt into Bowl.
Cut shortening into 4 or 5 pieces and drop in
Bowl. Add sugar, eggs and vanilla. Attach
Bowl and Beater. Turn to Speed 1 and stir
until ingredients are combined, about 30
seconds. Stop and scrape Bowl.
Turn to Speed 2 and beat until ingredients
are thoroughly combined, about 2 minutes.
Add nuts. Turn to Speed 1 and stir about 30
seconds. Stop.
Form into 2 rolls about 21
/ 2
inches in diame-
ter. Wrap in waxed paper, and chill. When
ready to bake, slice off as many cookies as
desired, ½ to 11 / 4 inch thick. Place 1/2 inch
apart on ungreased baking sheet. Bake at
400°F. for 8 to 10 minutes. Remove from
sheet immediately.
Yield: 4 dozen cookies
SUGAR COOKIES
1
cup butter or
margarine
1
teaspoon
vanilla
3/4
cup sugar
2 eggs, well beaten
Put butter and vanilla in Bowl. Attach Bowl
and Beater. Turn to Speed 6, creaming to
make smooth mixture, about 2 minutes.
Gradually add sugar, about 30 seconds. Con-
tinue beating 1 minute. Add eggs and con-
tinue beating for 30 seconds. Stop and
scrape Bowl.
Sift dry ingredients together. Turn to Speed.
1 and gradually add dry ingredients until
thoroughly mixed, about 1 minute. Stop.
Drop, by teaspoonfuls, on greased baking
sheet (3 inches apart). Bake at 400°F. for 6 to
8 minutes. Sprinkle with sugar while still
hot.
Yield: 4 dozen cookies
2
I
½
1/ 4
1/ 4
Sugar
cups flour
teaspoon cream
of tartar
teaspoon soda
teaspoon nutmeg
teaspoon salt
14