KitchenAid KSM500QAC0 Instructions And Recipes Manual page 37

Macadamia Chocolate Chunk Cookies
1 cup firmly packed
brown sugar
cup sugar
1 cup margarine or
butter, softened
2 teaspoons vanilla
2 eggs
2_ cups all-purpose
flour, divided
cup unsweetened
cocoa powder
1 teaspoon baking
soda
teaspoon salt
1 package (8 oz.)
semi-sweet baking
chocolate, cut into
small chunks
1 jar (3_ oz.)
macadamia nuts,
coarsely chopped
Place brown sugar, sugar, margarine, vanilla, and
eggs in mixer bowl. Attach bowl and flat beater to
mixer. Turn to Speed 2 and mix about 30 seconds.
Stop and scrape bowl. Turn to Speed 4 and beat
about 1 minute. Stop and scrape bowl.
Add 1 cup flour, cocoa powder, baking soda, and
salt. Turn to Stir Speed and mix about 30 seconds.
Gradually add remaining 1_ cups flour and mix
about 30 seconds longer. Turn to Speed 2 and mix
about 30 seconds. Turn to Stir Speed and add
chocolate chunks and nuts, mixing just until
blended.
Drop by rounded teaspoonfuls onto greased baking
sheets, about 2 inches apart. Bake at 325°F for
12 to 13 minutes, or until edges are set. DO NOT
OVERBAKE.Cool on baking sheets about 1 minute.
Remove to wire racks and cool completely.
Yield: 48 servings (1 cookie per serving).
Per serving: About 125 cal, 2 g pro, 16 g carb,
7 g fat, 9 mg chol, 107 mg sod.
Sugar Cookies
1 cup margarine or
butter, softened
1 teaspoon vanilla
cup sugar
2 eggs, beaten
1 teaspoon cream of
tartar
teaspoon baking
soda
teaspoon nutmeg
teaspoon salt
2 cups all-purpose
flour
Sugar
Place margarine and vanilla in mixer bowl. Attach
bowl and flat beater to mixer. Turn to Speed 6 and
beat about 2 minutes, or until mixture is smooth.
Gradually add ¾ cup sugar and beat about 1_
minutes longer. Add eggs and beat about 30
seconds. Stop and scrape bowl.
Turn to Stir Speed. Gradually add cream of tartar,
baking soda, nutmeg, salt, and flour to sugar
mixture. Mix about 1 minute, or until well blended.
Drop by rounded teaspoonfuls onto greased baking
sheets, about 3 inches apart. Bake at 400°F for 6 to
8 minutes. Sprinkle with sugar while still hot.
Remove from baking sheets immediately and cool
on wire racks.
Yield: 48 servings (1 cookie per serving).
Per serving: About 69 cal, 1 g pro, 8 g carb, 4 g fat,
9 mg chol, 70 mg sod.
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