Macadamia Chocolate Chunk Cookies

1cup firmly packed brown sugar

34 cup sugar

1cup margarine or butter, softened

2teaspoons vanilla

2eggs

214 cups all-purpose flour, divided

12 cup unsweetened cocoa powder

1teaspoon baking soda

12 teaspoon salt

1package (8 oz.) semi-sweet baking chocolate, cut into small chunks

1jar (312 oz.) macadamia nuts, coarsely chopped

Place brown sugar, sugar, margarine, vanilla, and eggs in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl.

Add 1 cup flour, cocoa powder, baking soda, and salt. Turn to Stir Speed and mix about 30 seconds. Gradually add remaining 114 cups flour and mix about 30 seconds longer. Turn to Speed 2 and mix about 30 seconds. Turn to Stir Speed and add chocolate chunks and nuts, mixing just until blended.

Drop by rounded teaspoonfuls onto greased baking sheets, about 2 inches apart. Bake at 325°F for

12 to 13 minutes, or until edges are set. DO NOT OVERBAKE. Cool on baking sheets about 1 minute. Remove to wire racks and cool completely.

Yield: 48 servings (1 cookie per serving).

Per serving: About 125 cal, 2 g pro, 16 g carb, 7 g fat, 9 mg chol, 107 mg sod.

Sugar Cookies

1cup margarine or butter, softened

1teaspoon vanilla 34 cup sugar

2eggs, beaten

1teaspoon cream of tartar

12 teaspoon baking soda

14 teaspoon nutmeg

14 teaspoon salt

2cups all-purpose flour

Sugar

Place margarine and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 2 minutes, or until mixture is smooth. Gradually add 34 cup sugar and beat about 112 minutes longer. Add eggs and beat about 30 seconds. Stop and scrape bowl.

Turn to Stir Speed. Gradually add cream of tartar, baking soda, nutmeg, salt, and flour to sugar mixture. Mix about 1 minute, or until well blended.

Drop by rounded teaspoonfuls onto greased baking sheets, about 3 inches apart. Bake at 400°F for 6 to 8 minutes. Sprinkle with sugar while still hot.

Remove from baking sheets immediately and cool on wire racks.

Yield: 48 servings (1 cookie per serving).

Per serving: About 69 cal, 1 g pro, 8 g carb, 4 g fat, 9 mg chol, 70 mg sod.

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KitchenAid KSM50P, KP50PS manual Macadamia Chocolate Chunk Cookies, Sugar Cookies

KP50PS, KSM5, KSM50P specifications

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