Cuisinart HM-70C - Hand Mixer Instruction Booklet page 7

CHOCOLATE CHIP
SHORTBREAD COOKIES
Makes about 4 dozen cookies .
1 cup (250 ml) unsalted butter,
room temperature
⁄ cup (175 ml) brown sugar, packed
3
4
1 1 ⁄ teaspoons (7 ml) pure vanilla extract
2
2 cups (500 ml) unbleached, all-purpose
flour
1 cup (250 ml) miniature semisweet
chocolate chips granulated sugar for
garnish
Preheat oven to 350ºF (175°C) .
Starting on Speed 1, cream butter and
brown sugar for about 30 seconds .
Increase to Speed 3 and mix for 3 minutes
or until light and fluffy . Scrape bowl and
beat in vanilla, about 30 seconds . Sprinkle
⁄ of the flour over the top and beat on 1
1
2
until mixed in, about 20 seconds . Sprinkle
the remaining flour and beat until a dough
begins to form, about 45 seconds . Using
Speed 1, stir in chocolate chips .
Roll dough into 1 ⁄ -inch (3 cm) balls and
1
4
place about 3 inches (7 .5 cm) apart on
ungreased cookie sheets . Using the bot-
tom of a drinking glass which has been
smeared with a little bit of butter, dip it in
sugar, and flatten each cookie to about
⁄ inch (1 cm) . Bake in preheated 350°F
3
8
(175°C) oven for about 12 minutes until
cookies are just beginning brown on
edges .
Cool on baking sheets for 2 minutes, then
transfer to a wire rack to cool completely .
Store in an airtight container .
Nutritional information per cookie:
Calories 79 (57% from fat) • carb. 8g • pro. 1g
• fat 5g • sat. fat 3g • chol. 10mg • sod. 1mg
• calc. 4mg • fiber 0g
CHOCOLATE ALMOND
BISCOTTI
Makes about 4 dozen .
2 1 ⁄ cups (625 ml) unbleached, all-purpose
2
flour
2 ⁄ cup (150 ml) unsweetened cocoa
3
powder (Dutch process preferred)
2 teaspoons (10 ml) baking powder
1 ⁄ teaspoon (2 ml) salt
2
⁄ cup (125 ml) unsalted butter, at room
1
2
temperature
1 ⁄ cup (125 ml) granulated sugar
2
1 ⁄ cup (125 ml) packed brown sugar
2
3 large eggs, 1 of them separated
4 ounces (115 g) bittersweet chocolate,
melted and cooled slightly
1 ⁄ cup (50 ml) coffee liqueur (Kahlua
4
Tia Maria , Kamora )
® ®
1 teaspoon (5 ml) pure vanilla extract
1 ⁄ teaspoon (1 ml) almond extract
4
1 cup (250 ml) slivered almonds, lightly
toasted
Combine the flour, cocoa, baking powder,
and salt in a medium bowl . Mix on Speed
1 for 15 seconds . In a large bowl, cream
the butter and sugars using Speed 1, just
until incorporated, 5 to 10 seconds . Add
the 2 eggs and egg yolk, one at a time,
beating for 10 seconds after each addition .
Combine the chocolate, liqueur, vanilla and
almond extracts; combine with the butter
mixture, 15 seconds . Do not overbeat .
Using Speed 1, gradually beat in the flour
mixture, 1 cup (125 ml) at a time, for
15 seconds after each addition, to form a
soft dough . Stir in the nuts . Form dough
into a rough 9-inch (23 cm) square, cover
with plastic and refrigerate the dough for
1 hour or until it is easy to handle .
Preheat oven to 350ºF (175°C) . Line a
baking sheet with parchment paper or a
nonstick baking liner . Divide the dough in
3 pieces, and with floured hands, shape
each into a 10-inch (25 cm) log . Place on
the prepared baking sheet and flatten to
2 inches (5 cm) across . Place the reserved
egg white in a small bowl and beat until
frothy using Speed 2 . Brush the logs with
the beaten egg white . Bake 30 to
35 minutes until firm .
Remove from oven and cool on a rack for
10 minutes . Lower oven temperature to
250ºF . Slice each log into
pieces using a serrated knife, place the
,
®
biscotti back on the baking sheet and bake
for 15 to 20 minutes, until dry . Let cool
completely on a wire rack . Store in an
airtight container .
Nutritional information per biscotti:
Calories 106 (47% from fat) • carb. 12g • pro. 2g
• fat 6g • sat. fat 2g • chol. 18mg • sod. 40mg
• calc. 19mg • fiber 1g
⁄ -inch (1 .25 cm)
1
2
7