KitchenAid KB26G1XAC5 Instructions And Recipes Manual page 44

Peanut Butter Cookies
cup peanut butter
cup butter or
margarine, softened
cup granulated sugar
cup brown sugar
? egg
teaspoon vanilla
teaspoon baking
soda
teaspoon salt
7_ cups aft-purpose
flour
Place peanut butter and butter in mixer bowl.
Attach bowl and flat beater to mixer. Turn to
Speed 6 and beat about 1 minute, or until mixture
is smooth. Stop and scrape bowl. Add sugars, egg,
and vanilla. Turn to Speed 4 and beat about
1 minute. Stop and scrape bowl.
Turn to STIR Speed. Gradually add all remaining
ingredients to sugar mixture and mix about
30 seconds. Turn to Speed 2 and mix about
30 seconds.
Roll dough into 1-inch balls. Place about 2 inches
apart on ungreased baking sheets. Press flat with
fork in a criss-cross pattern to Y4dnch thickness.
Bake at 375°F for 10 to 12 minutes, or until golden
brown. Remove from baking sheets immediately
and cool on wire racks.
Yield: 36 servings (1 cookie per serving).
Per serving: About 83 cal, 2 g pro, 10 g carb,
4 g fat, 6 mg chol, 81 mg sod.
Nutty Shortbread Bars
7 cup butter or
margarine, softened
7 cup firmly packed
brown sugar
2 cups aft-purpose
flour
7 teaspoon baking
powder
Vz teaspoon salt
2 egg whites
I cup chopped
walnuts or pecans
Place butter and brown sugar in mixer bowl. Attach
bowl and flat beater to mixer. Turn to Speed 2 and
mix about 1 minute. Stop and scrape bowl. Add
flour, baking powder, and salt. Turn to Speed 2 and
mix about 1_/_minutes, or until soft dough forms.
Press dough into greased 15_5x101/_xl-inch baking
pan. Beat egg whites with fork until slightly foamy.
Brush dough with egg whites, using only as much
as needed to cover lightly. Sprinkle with chopped
walnuts.
Bake at 375°F for 20 to 25 minutes. Cut into bars
while warm. Cool on wire rack.
Yield: 30 servings (1 bar per serving).
Per serving: About 139 cal, 2 g pro, 14 g carb,
8 g fat, 17 mg chol, 114 mg sod.
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