KitchenAid 400 用户手册
43
Sugar Cookies
1
⁄
2
cup (120 ml) butter
or margarine,
softened
or margarine,
softened
3
⁄
4
cup (175 ml) sugar
1 egg
1 teaspoon (5 ml)
1 teaspoon (5 ml)
vanilla
2 cups (475 ml)
all-purpose flour
1
⁄
2
teaspoon (2 ml)
baking soda
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
1
and flat beater to mixer. Turn to Speed 2 and mix
30 seconds. Turn to speed 4 and beat about
1
1
⁄
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.
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.
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.
10 mg chol, 46 mg sod.
Raisin-Apricot Oatmeal Cookies
1
⁄
2
cup (120 ml) butter
or margarine
or margarine
1
⁄
2
cup (120 ml)
shortening
shortening
3
⁄
4
cup (175 ml)
granulated sugar
granulated sugar
1
⁄
4
cup (60 ml) packed
brown sugar
brown sugar
2 teaspoons (10 ml)
vanilla
2 eggs
2 cups (475 ml) quick
2 cups (475 ml) quick
cooking oats
1
1
⁄
2
cups (355 ml)
all-purpose flour
all-purpose flour
1 teaspoon (5 ml)
baking soda
1
⁄
2
teaspoon (2 ml) salt
3
⁄
4
cup (175 ml) raisins
1
⁄
2
cup (120 ml)
chopped dried
apricots
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.
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.
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.
5 g fat, 14 mg chol, 74 mg sod.