KitchenAid 4KSMC50S Instructions And Recipes Manual page 40

1 ⁄ cup (125 mL) peanut
2
butter
1 ⁄ cup (125 mL) butter
2
or margarine,
softened
1 ⁄ cup (125 mL) granu-
2
lated sugar
⁄ cup (125 mL) brown
1
2
sugar
1 egg
1 ⁄ teaspoon (2 mL)
2
vanilla
1 ⁄ teaspoon (2 mL)
2
baking soda
1 ⁄ teaspoon (1 mL) salt
4
1 1 ⁄ cups (300 mL)
4
all-purpose flour
1 cup (250 mL) butter
or margarine,
softened
1 cup (250 mL) firmly
packed brown sugar
2 cups (500 mL)
all-purpose flour
1 teaspoon (5 mL)
baking powder
⁄ teaspoon (2 mL) salt
1
2
2 egg whites
1 cup (250 mL)
chopped walnuts or
pecans
Peanut Butter Cookies
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 (2.5-cm) balls. Place about
2 inches (5-cm) apart on ungreased baking sheets.
Press flat with fork in a criss-cross pattern to
(5-mm) thickness.
Bake at 375°F (190°C) 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
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
Press dough into greased 15
(40x25x2-cm) 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 (190°C) 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.
1 ⁄ minutes, or until soft dough forms.
2
38
1
1 ⁄ x10 1 ⁄ x1-inch
2 2
⁄ -inch
4