KitchenAid 6397dZw608 Instructions And Recipes Manual page 42

⁄ cup peanut butter
1
2
⁄ cup butter or
1
2
margarine, softened
⁄ cup granulated sugar
1
2
⁄ cup brown sugar
1
2
1 egg
⁄ teaspoon vanilla
1
2
⁄ teaspoon baking
1
2
soda
⁄ teaspoon salt
1
4
1 ⁄ cups all-purpose
1
4
flour
1 cup butter or
margarine, softened
1 cup firmly packed
brown sugar
2 cups all-purpose
flour
1 teaspoon baking
powder
⁄ teaspoon salt
1
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  minute, or until mixture is smooth.
Stop and scrape bowl. Add sugars, egg, and vanilla.
Turn to Speed 4 and beat about  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 -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 0 to 2 minutes, or until golden
brown. Remove from baking sheets immediately and
cool on wire racks.
Yield: 36 servings ( cookie per serving).
Per serving: About 83 cal, 2 g pro, 0 g carb,
4 g fat, 6 mg chol, 8 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
 minute. Stop and scrape bowl. Add flour, baking
powder, and salt. Turn to Speed 2 and mix about
 ⁄ minutes, or until soft dough forms.

2
Press dough into greased 5
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 ( bar per serving).
Per serving: About 39 cal, 2 g pro, 4 g carb,
8 g fat, 7 mg chol, 4 mg sod.
 ⁄ -inch thickness.
4
⁄ x0

2
40
⁄ x-inch baking pan.

2