KitchenAid 400 manual Almond Kisses, Crispy Cheese Wafers, Egg whites 11⁄2 cups 355 ml sugar

Almond Kisses

3 egg whites

11⁄2 cups (355 ml) sugar

1teaspoon (5 ml) almond extract

2cups (475 ml) sliced almonds

Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Gradually turn to Speed 10 and whip about 2 minutes, or until soft peaks form.

Reduce to Speed 4 and gradually add sugar, beating about 1 minute. Stop and scrape bowl. Add almond extract. Turn to Speed 10 and whip

11⁄2 minutes, or until very stiff. Fold in almonds with rubber spatula.

Drop by tablespoonfuls onto greased and floured or parchment paper-covered baking sheets. Bake at 325°F (163° C) for 15 minutes. Cool on wire racks.

Yield: 36 servings (1 cookie per serving).

Per serving: About 66 cal, 1 g pro, 9 g carb, 3 g fat, 0 mg chol, 5 mg sod.

Crispy Cheese Wafers

3cups (710 ml)

(12 oz. [340 g]) shredded extra sharp Cheddar cheese

3⁄4 cup (175 ml) butter or margarine, softened and cut up

11⁄2 cups (355 ml) all-purpose flour

1⁄2 teaspoon (2 ml) cayenne pepper

Place cheese and butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 45 seconds. Turn to Speed 4 and beat about 30 seconds, or until well blended. Add flour and cayenne pepper. Turn to STIR Speed and mix about 45 seconds, or until mixture forms a ball.

Divide dough in half. Wrap half of dough in plastic wrap and refrigerate. On floured surface with floured rolling pin, roll remaining half of dough to

1⁄4 inch (5 mm) thick (about 12x9-inch [30x23-cm] rectangle). Cut into 1x3-inch (2x7-cm) strips. With floured spatula, place on large lightly greased baking sheets. Bake at 375°F (191°C) for 10 to 12 minutes, or until set. Let stand 1 minute. Remove from pans and cool on wire rack. Repeat with remaining dough. Serve warm or at room temperature.

Yield: 30 servings (2 wafers per serving).

Per serving: About 108 cal, 4 g pro, 5 g carb, 8 g fat, 12 mg chol, 126 mg sod.

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