Cuisinart CCP-10, User Manual

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6
Snickerdoodles
A favorite of both the young and old, these are
sure to disappear quickly!
Makes about 85 medium-size cookies
2¾ cups unbleached, all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
½ pound (2 sticks) unsalted butter, cubed and
at room temperatur e
1½ cups granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
1. Preheat oven to 350°F .
2. Put the flour, cr eam of tartar, baking soda and salt into a small
mixing bowl. Whisk to combine; reserve.
3. In a large mixing bowl, combine the butter and sugar . Using a
Cuisinart
®
Hand or Stand Mixer fitted with the mixing beaters/
paddle, mix until light and creamy . Add the vanilla and eggs,
one at a time; mix until fully combined. Add the reserved dry
ingredients and mix on low , until just combined.
4. Fit the Cuisinart
®
Electric Cookie Press with desir ed disc, as
instructed on page 2. Load the cookie dough to the MAX fill line.
Press cookie dough out onto an ungr eased/unlined baking pan,
about 2 inches apart.
5. Bake in the preheated oven for 10 to 15 minutes, or until lightly
golden around the edges.
6. Cool cookies before r emoving from pan.
Nutritional information per cookie:
Calories 51 (42% from fat) • carb. 7g • pro. 1g • fat 2g • sat. fat 1g
• chol. 11mg • sod. 25mg • calc. 2mg • fiber 0g
Peanut Butter Cookies
This traditional-style peanut butter cookie
is an old-time favorite.
Makes about 125 medium-size cookies
1¼ cups unbleached all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
4 tablespoons unsalted butter, cut into 8 pieces and
at room temperatur e
4 tablespoons shortening (preferably non-hydr ogenated)
3 tablespoons packed light brown sugar
3 tablespoons granulated sugar
¾ cup peanut butter (creamy , but not natural)
1 teaspoon pure vanilla extract
2 large eggs, at room temperatur e
1. Preheat oven to 350°F .
2. Put the flour, baking soda, baking powder , and salt into a small
mixing bowl. Whisk to combine; reserve.
3. In a large mixing bowl, combine the butter , shortening and sugars.
Using a Cuisinart
®
Hand or Stand Mixer fitted with the mixing
beaters/paddle, mix until light and creamy . Mix in the peanut butter
until combined. Mix in the vanilla and then the eggs, one at a time,
until completely combined. Add the reserved dry ingr edients and
mix on low, until just combined.
4. Fit the Cuisinart
®
Electric Cookie Press with desir ed disc*, as
instructed on page 2. Load the cookie dough to the MAX fill line.
Press the cookie dough out onto an ungr eased/unlined baking
pan, about 1 inch apart.
5. Bake in preheated oven for about 10 to 12 minutes, until just set.
6. Cool cookies before r emoving from pan.
*Note: Due to the consistency of this cookie dough, we recommend
using discs 3, 4, 5, 6 or 10.
Nutritional information per cookie:
Calories 24 (59% from fat) • carb. 2g • pro. 1g • fat 2g • sat. fat 1g
• chol. 4mg • sod. 27mg • calc. 6mg • fiber 0g