KitchenAid KCO1005 manual Citrus Shortbread Squares, Chocolate Chip Cookie Bars, Glaze

Citrus Shortbread Squares

DESSERTS

11⁄4 cups all-purpose flour

1⁄2 cup powdered sugar

1⁄8 teaspoon salt

2teaspoons finely chopped crystallized ginger, if desired

11⁄2 -2 teaspoons grated orange peel, orange portion only

1teaspoon grated lemon peel, yellow portion only

3⁄4 cup cold butter or margarine, cut into 1-inch pieces

Glaze

1⁄3 cup powdered sugar

1⁄4 teaspoon grated orange peel, orange portion only

2 -21⁄2teaspoons fresh orange juice

In food processor, position multipurpose blade in work bowl. Add flour, 1⁄2 cup powdered sugar, salt, ginger, if desired, and orange and lemon peels. Process 10 seconds, or until mixed. Add butter. Process 25 to 30 seconds, or until soft dough forms.

With lightly floured hands, press dough onto bottom of ungreased 8 x 8 x 2-inch baking pan. Bake with oven rack in up position in lower slots of oven (Position C on page 8) at 300°F for 15 to

20 minutes, or until set and lightly browned. Cool

10 minutes.

Meanwhile, in glass measuring cup, blend glaze ingredients, adding orange juice just to drizzling consistency. Drizzle over partially cooled bars.

Cool completely.

Yield: 16 servings (1 square per person).

Per Serving: About 130 cal, 1 g pro, 13 g carb,

9 g total fat, 5 g sat fat, 25 mg chol, 20 mg sod.

Chocolate Chip Cookie Bars

1⁄2 cup butter or margarine, softened

1⁄2 cup granulated sugar

1⁄2 cup packed brown sugar

1 egg

1 teaspoon vanilla

11⁄2 cups all-purpose flour

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

11⁄2 cups semisweet chocolate chips*

Glaze

3⁄4 cup semisweet chocolate chips

1 teaspoon shortening

In mixer bowl, place butter and sugars. With mixer, beat at medium speed until well blended. Add egg and vanilla; continue beating at medium speed until blended and fluffy. Add flour, baking soda, and salt. Mix at low speed just until moistened. Stir in chocolate chips.

Press mixture into ungreased 9 x 9 x 2-inch baking pan. Bake with oven rack in down position in lower slots of oven (Position D on page 8) at 325°F for 15 to 18 minutes, or until golden brown. Cool

5 minutes.

Meanwhile, in small saucepan over low heat, melt glaze ingredients until chocolate can be stirred smooth. Spread over partially cooled bars.

Cool completely.

Yield: 16 servings (1 bar per serving).

*Half of semisweet chocolate chips in dough may be replaced with 3⁄4 cup white baking chips.

Per Serving: About 260 cal, 3 g pro, 36 g carb,

13 g total fat, 6 g sat fat, 30 mg chol, 125 mg sod.

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