Wedding Cookies

840132900 ENv01 2/14/05 4:15 PM Page 9

1 cup (250 ml) butter, room temperature	11/2	cups (375 ml) flour
4 tablespoons (60 ml) sugar	2 cups (500 ml) finely chopped pecans*
2 teaspoons (10 ml) vanilla	11/2	cups (375 ml) confectioners sugar

In a medium bowl, cream butter and sugar on SPEED 3 with hand mixer. Add vanilla and continue mixing on SPEED 3. Add flour and mix until combined. Pour in pecans and continue mixing until completely blended. Roll dough into 1-inch (2.5 cm) balls and place on an ungreased baking sheet. Bake for 25 minutes at 325ºF (160ºC). Place a paper towel over a wire rack. Remove cookies onto wire rack. Place confectioners sugar into plastic or paper bag. Drop 3 or 4 cookies into bag. Shake bag to coat cookies and return cookies to rack to cool completely. Continue until all cookies have been coated with confectioners sugar. Before storing cookies, shake cookies in bag of confectioners sugar one more time. Makes 41⁄2 dozen.

*2 cups (500 ml) pecan halves or pieces is equivalent to 2 cups (500 ml) finely chopped.

Triple Chocolate Cookies

1⁄4 cup (60 ml) flour

1⁄4 cup (60 ml) unsweetened baking cocoa

1⁄4 teaspoon (1.25 ml) baking powder

1⁄8 teaspoon (.6 ml) salt

6 tablespoons (90 ml) butter, room temperature

7 tablespoons (105 ml) sugar

2 eggs

8 ounces (225 g) semisweet baking chocolate, melted and cooled

1 cup (250 ml) milk chocolate chips

1 cup (250 ml) chopped walnuts

Combine flour, cocoa, baking powder, and salt in a medium bowl. Set aside. With mixer, beat together butter, sugar, and eggs until smooth. Add melted chocolate and continue mixing until blended. Reduce speed to SLOW and add dry ingredients. Add chocolate chips and walnuts; mix well. Drop by tablespoons onto cookie sheets, one inch apart. Bake at 350ºF (180ºC) until cookies look dry and cracked, but feel soft when lightly pressed, about 11 minutes. Let cookies stand on sheet for 5 minutes. Transfer to racks and cool completely. Makes about 2 dozen.

840132900 specifications

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