GE 840112700, 168951 manual Wedding Cookies, Triple Chocolate Cookies, Pound Cake, Makes 41⁄2 dozen

840112700 ENv00 2/21/03 3:00 PM Page 8

Wedding Cookies

1 cup butter, room temperature	11/2	cups flour
4 tablespoons sugar	2 cups finely chopped pecans*
2 teaspoons vanilla	11/2	cups confectioners sugar

In a medium bowl, cream butter and sugar on MEDIUM speed with hand mixer. Add vanilla and continue mixing on MEDIUM. Add flour and mix on LOW until blended. Pour in pecans and continue mixing on LOW until completely blended. Roll dough into 1-inch balls and place on an ungreased baking sheet. Bake for

25 minutes at 325ºF. 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 pecan halves or pieces is equivalent to 2 cups finely chopped.

Triple Chocolate Cookies

1⁄4 cup flour

1⁄4 cup unsweetened baking cocoa

1⁄4 teaspoon baking powder

1⁄8 teaspoon salt

6 tablespoons butter, room temperature

7 tablespoons sugar

2 eggs

8 ounces semisweet baking chocolate, melted and cooled

1 cup milk chocolate chips

1 cup chopped walnuts

Combine flour, cocoa, baking powder, and salt in a medium bowl. Set aside. With mixer, beat together butter, sugar, and eggs at MEDIUM speed until smooth. Add melted chocolate and continue mixing on MEDIUM speed until blended. Reduce speed to LOW and add dry ingredients. Add chocolate chips and walnuts; mix well. Drop by tablespoons onto cookie sheets, one inch apart. Bake at 350ºF 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.

Pound Cake

1 cup butter, room temperature

3 cups sugar

6 eggs

1 teaspoon vanilla extract

1 teaspoon almond extract (optional)

1 cup whipping cream

3 cups flour

In a large mixing bowl, cream together butter and sugar on MEDIUM speed. Add eggs, one at a time, and beat thoroughly after each addition. Add vanilla and almond extracts and continue mixing. Reduce speed to LOW and alternately add cream and flour. Pour batter into a greased and floured 10-inch tube pan. Bake for about 1 hour and 20 minutes at 325ºF, or until tests done.

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