KitchenAid ACCOLADE 400 Instructions And Recipes Manual page 47

1 ⁄ cup peanut butter
2
1 ⁄ cup butter or
2
margarine, softened
⁄ cup granulated
1
2
sugar
1 ⁄ cup brown sugar
2
1 egg
1 ⁄ teaspoon vanilla
2
1 ⁄ teaspoon baking
2
soda
1 ⁄ teaspoon salt
4
1 1 ⁄ cups all-purpose
4
flour
1 cup butter or
margarine, softened
1 cup firmly packed
brown sugar
2 cups all-purpose
flour
1 teaspoon baking
powder
1 ⁄ teaspoon salt
2
2 egg whites
1 cup 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 balls. Place about 2 inches
apart on ungreased baking sheets. Press flat with
fork in a criss-cross pattern to
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
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
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.
1 ⁄ minutes, or until soft dough forms.
2
45
1 ⁄ -inch thickness.
4
⁄ x10 ⁄ x1-inch baking
1 1
2 2