Black & White Cookies; Power Cookies - Cuisinart Precision Master SMD-50 Series Instruction And Recipe Booklet

bowl as necessary. Decrease speed to 2.
Add the reserved dry ingredients and mix until
just combined.
Using a small cookie scoop (about 1½ tablespoons
or a #40 ice cream scoop), scoop out the cookie
dough and roll each cookie in the turbinado
sugar. Place rolled cookies on prepared baking
sheets, about 1 inch apart.
Bake in the preheated oven until just set, about
12 minutes. Remove from oven and cool in pan;
transfer to a wire rack to cool completely.
Nutritional analysis per cookie:
Calories 119 (46% from fat) • carb. 15g • pro. 1g • fat 6g
sat. fat 4g • chol. 25mg • sod. 67mg • calc. 5mg • fiber 0g
Black & White Cookies
These irresistible cookies are sure to be your new
favorite, a step up from the standard diner version.
Makes about 45 cookies
Cookies:
1½ cups unbleached, all-purpose flour
1½ cups cake flour, not self-rising
1 teaspoon baking soda
1 teaspoon fine sea salt
½ teaspoon grated lemon zest
1 cup buttermilk
1 teaspoon pure vanilla extract
12 tablespoons (1½ sticks) unsalted butter,
melted and cooled to room temperature
1¹⁄ ³ cups granulated sugar
2 large eggs, room temperature
Icing:
3 cups confectioners' sugar, sifted
3 tablespoons light corn syrup, divided
¾ teaspoon pure vanilla extract
¼ cup water, plus additional tablespoons if
necessary, divided
4 ounces bittersweet chocolate, chopped,
melted and cooled to room temperature
Put the flours, baking soda, salt, and zest into
the Cuisinart mixing bowl. Using the chef's
®
whisk, select the MIXING setting and the DRY
INGREDIENT MIXING program to combine the
ingredients. Remove and reserve in a separate
bowl.
In a liquid measuring cup, combine the buttermilk
and vanilla extract; reserve.
Put the butter into the mixing bowl. Attach the
flat mixing paddle and mix on Speed 5 while
gradually adding the sugar. Increase to Speed 8
and mix until light, about 2 minutes. Scrape the
entire bowl well. With the mixer running on Speed
3, add the eggs, one at a time. Mix until fully
incorporated, about 2 minutes. Scrape the bowl
well. Reduce to Speed 1 and add
ingredients. Once almost fully combined, add
half of the buttermilk mixture. Repeat with the
dry and wet ingredients, scraping the entire bowl
as necessary. End with the final third of the dry.
Chill dough for at least one hour.
When ready to bake, preheat oven to 350°F.
Line two baking sheets with parchment paper;
reserve.
Using a small cookie scoop (1½ tablespoons or a
#40 ice cream scoop), measure the chilled dough
and place on a cookie sheet, leaving about 2 inches
between each cookie. Bake until edges of the
cookies are lightly golden, about 10 to 15 minutes.
While cookies are baking, make the icings.
Put the sifted confectioners' sugar, 2 tablespoons
of the corn syrup, vanilla extract, and ¼ cup
water in the mixing bowl. Attach the chef's whisk.
Begin mixing by slowly increasing to Speed 5
until ingredients are smooth and incorporated.
Using a small offset spatula, ice half of each
cooled cookie. Add cooled chocolate, 1
tablespoon of corn syrup and 1 tablespoon of
water to remaining icing. Mix at Speed 5. If
necessary, add additional water 1 tablespoon at a
time until smooth and glossy. Spread chocolate
icing on the other half of each cookie. Allow
cookies to set before serving.
Nutritional analysis per cookie:
Calories 157 (28% from fat) • carb. 27g • pro. 2g • fat 5g
sat. fat 3g • chol. 20mg • sod. 105mg • calc. 12mg

Power Cookies

With no added sugar or salt, these gluten- and
dairy-free bites are practically guilt free.
Makes 28 cookies
1 medium banana, broken into 1-inch
pieces
2 tablespoons chia seeds
¹⁄ ³ cup almond butter
1 teaspoon pure vanilla extract
2 cups rolled oats
½ cup chopped almonds
½ cup tart dried cherries
½ cup carob chips
31
of the dry
¹⁄ ³
fiber 0g