Elite ERO-2006S instruction manual GRANNY’S Ginger Cookies, Makes, Almond Cinnamon Cookie Balls

RECIPES	Baking Cookies [For Oven Baking Feature]
APPLE SAUCE COOKIES
Makes 36
1 lb.	Cooking apples, peeled, cored and diced.
3 Tablespoons	Water
½ Cup	Sugar
½ Cup	Butter or Margarine
1 Cup	All-purpose flour
½ Teaspoon	Baking Powder
¼ Teaspoon	Baking Soda
Pinch	Salt
½ Teaspoon	Ground Cinnamon
½ Cup	Chopped Walnuts

-Cook apples with the water in a covered saucepan over low heat until the apples are tender. Set aside and let cool slightly. Then purée in a food processor or blender, or mash with a fork. Measure out ¾ of a cup and set aside.

-Preheat the oven to 375°F. Grease a baking sheet. (Make sure the baking sheet is the right size to fit into the oven.)

-Cream together the sugar, butter or margarine in a medium sized bowl until thoroughly mixed. Beat in the reserved applesauce. Sift the flour, baking powder, baking soda, salt and cinnamon into the mixture and stir to blend. Fold in the walnuts.

-Drop small spoonfuls about the size of jawbreaker onto the prepared baking sheet. Place each about 2 inches apart to avoid sticking.

-Bake the cookies for 8-10 minutes or until they are golden brown. Transfer to a wire rack and allow to cook before serving.

(You may need to repeat the baking process for the remaining dough.)

GRANNY’S GINGER COOKIES

Makes 60

2 ½ Cups	All-purpose flour
1 Teaspoon	Baking Soda
1 ½ Teaspoons	Ground Ginger
¼ Teaspoon	Ground Cinnamon
¼ Teaspoon	Ground Cloves
½ Cup	Butter or Margarine
1 ½ Cups	Sugar
1	Egg, well beaten
4 Tablespoons	Black molasses
1 Teaspoon	Fresh lemon juice

-Preheat the oven to 325°F. Grease baking sheet. (Make sure the baking sheet is the right size to fit into the oven.)

-Sift the flour, baking soda and all the spices into a bowl. Set aside. (Continued on next page).

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-Cream together the butter or margarine and 2/3 of the sugar with an electric mixer.

-Stir in the egg, molasses and lemon juice. Add the flour mixture and mix in thoroughly with a wooden spoon to make a soft dough.

-Shape the dough into 1/4 “ balls. Roll the balls in the left over sugar and place them on the baking sheets about 2 inches apart.

-Bake for about 12 minutes or until the cookies are firm to the touch. Transfer to a wire rack and let cool before serving.

(You may need to repeat the baking process for the remaining dough.)

ALMOND CINNAMON COOKIE BALLS

Makes 15

1 ½ Cups	Ground almonds
1/3 Cup	Granulated sugar
1 Tablespoon	Ground Cinnamon
2	Egg Whites
Oil	For greasing

Confectioners’ Sugar or Powder Sugar for coating

-Preheat the oven to 350°F. Grease a baking sheet. (Make sure the baking sheet is the right size to fit into the oven.)

-Mix together the ground almonds, sugar and cinnamon. Beat the egg whites until they begin to stiffen and fold enough into the almond mixture to make a fairly firm dough. Wet hands with cold water and roll small spoonfuls of the dough into round balls. Place onto baking sheet.

-Bake for 15 minutes making sure that they remain soft on the inside. Too much baking time will result in hard and tough cookies. Remove the cookie balls from the baking sheet and set aside to cool.

-Sift the confections’ sugar or powder sugar onto a plate. Roll the cookie balls into the sugar, shaking off any excess.

(You may need to repeat the baking process for the remaining dough.)

BUTTERMILK COOKIE BISCUITS

Makes 15

1 ½ Cups	All-Purpose flour
Pinch	Salt
1 Teaspoon	Baking powder
½ Teaspoon	Baking soda
4 Tablespoons	Cold butter or margarine
¼ Cup	Buttermilk

-Preheat oven to 425°F. Grease a baking sheet. Sift the dry ingredients first into a bowl. Rub the butter or margarine in until the dough becomes crumbly.

-Gradually pour in the buttermilk, stirring with a fork until the mixture forms a soft dough. Roll dough out to about ½ inch thick. Stamp out 2 inch cookies with a cookie cutter. Place onto baking sheet and bake for 12-15 minutes until golden. Serve warm or at room temperature.

(You may need to repeat the baking process for the remaining dough.)

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