Cuisinart CHM-7 manual Chocolate Chip Shortbread Cookies, Chocolatealmond Biscotti

04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 7

1 for 15 seconds. Reserve. Preheat oven to 350°F. Line baking sheets with p a rchment or nonstick baking liner.

Place brown and granulated sugars in a medium bowl with butter. Cream using Speed 1 until light and fluffy, about 11⁄2 minutes. Add eggs and extracts, cream for 30 seconds longer. Add flour mixture; mix on Speed 2 until combined, about 45 sec- onds. Scrape the bowl. Add white choco- late chips and macadamia nuts. Mix on Speed 2 until blended, about 30 seconds.

D rop dough by rounded spoonfuls (about

2tablespoons each – #40 ice cream scoop) onto pre p a red baking sheets, about

3inches apart. Bake for 15 to 16 minutes until golden. Let cool on baking sheets for

2to 3 minutes, then transfer to a wire rack to cool completely. Store in an airtight con- tainer.

Nutritional information per cookie:

Calories 143 (56% from fat) • carb. 15g • pro. 2g

•fat 9g • sat. fat 4g • chol. 24mg • sod. 95mg

•calc. 19mg • fiber 1g

CHOCOLATE CHIP

SHORTBREAD COOKIES

Makes about 4 dozen cookies

1 cup unsalted butter, room temperature

3⁄4cup brown sugar, packed

11⁄2 teaspoons pure vanilla extract

2 cups all-purpose four

1 cup miniature semi-sweet

chocolate chips

granulated sugar for garnish

P reheat oven to 350ºF.

Starting on Speed 1, cream butter and brown sugar for about 30 seconds.

I n c rease to Speed 3 and mix for 3 minutes or until light and fluff y. Scrape bowl and beat in vanilla, about 30 seconds. Sprinkle 1⁄2 of the flour over the top and beat on 1 until mixed in, about 20 seconds. Sprinkle the remaining flour and beat until a dough begins to form, about 45 seconds. Using Speed 1, stir in chocolate chips.

Roll dough into 11⁄4-inch balls and place about 3 inches apart on ungreased cookie sheets. Using the bottom of a drinking glass which has been smeared with a little bit of butter, dip it in sugar, and flatten each cookie to about 3⁄8-inch. Bake in preheated 350°F oven for about 12 minutes until cookies are just beginning brown on edges.

Cool on baking sheets for 2 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container.

Nutritional information per cookie:

Calories 79 (57% from fat) • carb. 8g • pro. 1g

•fat 5g • sat. fat 3g • chol. 10mg • sod. 1mg

•calc. 4mg • fiber 0g

CHOCOLATEALMOND

BISCOTTI

Makes about 4 dozen

21⁄2 cups all-purpose flour

2⁄3cup unsweetened cocoa powder

(Dutch process preferred)

2teaspoons baking powder

1⁄2teaspoon salt

1⁄2cup unsalted butter, room temperature

1⁄2cup granulated sugar

1⁄2cup packed brown sugar

3large eggs, 1 of them separated

4ounces bittersweet chocolate,

melted and cooled slightly

1⁄4cup coffee liqueur (Kahlua®,

Tia Maria®, Kamora®)

1teaspoon pure vanilla extract

1⁄4teaspoon almond extract

1cup slivered almonds, lightly toasted

Combine the flour, cocoa, baking powder, and salt in a medium bowl. Mix on Speed 1 for 15 seconds. In a large bowl, cream the butter and sugars using Speed 1, just until incorporated, 5-10 seconds. Add the 2 eggs and egg yolk, one at a time, beating for 10 seconds after each addition. Combine the chocolate, liqueur, vanilla and almond extracts; combine with the butter mixture, 15 seconds. Do not overbeat.

Using Speed 1, gradually beat in the flour mixture, 1 cup at a time, for 15 seconds after each addition, to form a soft dough.

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