KitchenAid 400 manual Sugar Cookies, Raisin-Apricot Oatmeal Cookies, Teaspoons 10 ml vanilla Eggs

Sugar Cookies

1⁄2 cup (120 ml) butter or margarine, softened

3⁄4 cup (175 ml) sugar

1 egg

1teaspoon (5 ml) vanilla

2cups (475 ml) all-purpose flour

1⁄2 teaspoon (2 ml) baking soda

1⁄4 teaspoon (1 ml) salt

Place butter and sugar in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix 30 seconds. Turn to speed 4 and beat about

11⁄2 minutes. Stop and scrape bowl. Add egg and vanilla. Turn to Speed 6 and beat about 1 minute.

Combine flour, soda and salt. Add to mixer bowl. Turn to STIR Speed and beat about 30 seconds. Stop and scrape bowl. Turn to Speed 2 and mix about 45 seconds. Shape dough into a flat ball. Wrap in plastic wrap. Chill in refrigerator 2 to 3 hours.

Divide dough into thirds. Roll each portion 1⁄8-inch (5-mm) thick on lightly floured waxed paper. Cut with cookie cutters and place on lightly greased baking sheets. Bake at 375°F (191°C) for 7 to 10 minutes, or until edges are light brown. Remove from baking sheets immediately and cool on wire racks.

Yield: 48 servings (1 cookie per serving).

Per serving: About 50 cal, 1 g pro, 7 g carb, 2 g fat, 10 mg chol, 46 mg sod.

Raisin-Apricot Oatmeal Cookies

1⁄2 cup (120 ml) butter or margarine

1⁄2 cup (120 ml) shortening

3⁄4 cup (175 ml) granulated sugar

1⁄4 cup (60 ml) packed brown sugar

2teaspoons (10 ml) vanilla

2 eggs

2cups (475 ml) quick cooking oats

11⁄2 cups (355 ml) all-purpose flour

1teaspoon (5 ml) baking soda

1⁄2 teaspoon (2 ml) salt

3⁄4 cup (175 ml) raisins

1⁄2 cup (120 ml) chopped dried apricots

Place butter, shortening, vanilla, sugars, and eggs in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop mixer and scrape bowl. Turn to Speed 4 and beat about 30 seconds. Stop and scrape bowl. Add oats, flour, baking soda, salt, raisins, and apricots. Turn to Speed 2 and mix about 30 seconds.

Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375°F (191°C) for 8 to 10 minutes, or until light golden brown.

Yield: 48 servings (1 cookie per serving)

Per serving: About 91 cal, 1 g pro, 12 g carb, 5 g fat, 14 mg chol, 74 mg sod.

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